Approx 300g total wet to 500g total dry ingredients; 1-2 tsp spices (if you like) for every 500g of dry ingredients. Dry ingredients should be at least half oats. The rest is up to you: coconut, nuts, seeds, any combination of the above.
Wet ingredients: approx 2:1 ratio (sweetener:fat - of course if you want it sweeter, you can adjust this to your tastes, just be careful not to increase the proportion of oil too much). Any liquid sweetener (honey, maple, agave), any neutral oil. You can use sugar too, but I would recommend a mix of sugar and a liquid sweetener rather than just sugar.
Here is an example recipe (yields around 750g total granola):
250g oats (or other equivalent flakes of your choosing, just don’t use already toasted ones!)
80g desiccated coconut
50g blanched hazelnuts
40g whole Almonds
50g Sunflower seeds
30g pumpkin seeds
1/2 tsp ground cardamom
1 tsp ground cinnamon
200g Maple syrup
100g Cold-pressed rapeseed oil
Method:
Mix all the dry together. Heat the wet in a pan and bring gently to the boil. Mix into the dry very well. Then spread the mix on to a paper lined tray and bake, checking and stirring every 15-20 minutes until totally dried out.
Maximum oven temp: 150C especially if you have coconut and/or nuts. If it reaches the colour you want (this is a preference point too, I like mine quite well toasted more than you would usually find when buying it), you can reduce the temperature to 100C just to let the mix finish drying out.
Once cooked don’t stir it if you want to promote clustering!
If you want to have dried fruit in the granola, add it right at the end when you put it away and the granola is totally cooled.
