Preheat the oven to 300F/150CLine a baking tray/sheet with parchment paper.
Roughly chop the nuts.Add ½ a cup of maple syrup, ½ a cup of olive oil, 1 teaspoon each of vanilla extract, cinnamon and coconut sugar to a large mixing bowl.Whisk until everything is combined.
Add 3 cups of oats into the bowl along with the chopped nuts, seeds, coconut flakes and salt and stir very well.
Tip the contents of the bowl onto the lined baking tray. Spread it out evenly, it's ok for the tray to be crowded.Using the back of a large spoon or ladle press down the granola.Place the tray on the middle shelf of the oven and bake for 10 to 15 minutes. Halfway through cooking stir the granola briefly then press down the granola again. Return the tray to the oven and bake for a further 10 to 15 minutes or until the granola is a light golden colour and smells delicious.
Leave to cool completely on the tray. Transfer to a large airtight jar.
Oats - I use jumbo rolled oats to make this granola, any whole-wheat, old fashioned oats will work well.
Oil - Light flavoured olive oil works best in my opinion, however coconut oil will work well too.
Storing - Store in an airtight container in a cool and dry cupboard. The granola should then keep for up to six months.
Nutritional Information - is approximate and is calculated using an online tool, it is a guide only. It is based on one serving and it does not include yoghurt and berries.
Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible.