Granola is great as the variations you can make are endless and you can use whatever you have left over in the cupboard. The version below is not the chunkiest, but has a deep heather honey flavour.
1 cup / 130g nuts (whatever you have to hand, here a mixture of brazil nuts, hazelnuts, and pecans was used)
3 cups / 270g oats
1 tbsp chia seeds
1 1/2 tbsp brown linseeds
4 tbsp pumpkin seeds
1 1/2 cups / 220g raisins and sultanas
pinch of salt
1 tsp vanilla extract
50 ml lemon juice
150 ml honey (Approx 30:70 mix of Australian honey to Scottish heather honey)
2 tbsp rapeseed oil
Preheat oven to 150°C.
Into a large bowl place the oats, nuts, seeds, raisins and salt.
Mix these together well.
Mix together the lemon juice, honey, rapeseed oil and vanilla extract.
Add to the oat mixture and stir well until all is coated and sticky.
Tip onto a baking tray and press down.
Put baking tray into the oven and set a timer for 10 minutes.
After 10 minutes remove from the oven and break up the mix gently, moving the lighter coloured mixture to the top.
Repeat the baking and breaking up process until all the mixture is golden in colour. This batch took 40 minutes, but the exact time will depend on your oven. As the mixture gets more golden coloured, reduce the 10 minute bake time to 5 minutes to avoid burning the granola.
When golden remove from the oven and leave to cool.
Store in an airtight container and use for tasty breakfasts or snacks.
Try serving on top of porridge, or over greek yoghurt with fruit compote to add some crunch.
If you want to make variations on the theme you could try maple syrup instead of honey, coconut oil instead of rapeseed oil, or change the nut and seed selection. Why not mix some chocolate chips through once the cooked mixture has cooled?
To make this in a boat oven, check it more regularly than in a house oven. Boat ovens tend to have less temperature control and it will be easier to burn the mix. Work with smaller batches in the oven, and then if some does burn the whole batch is not affected.