This is not so much a recipe as it is a rough guide. Even as a sketch, the results are virtually guaranteed to be both tastier and less expensive than any you’d find on a shop’s shelf.

Use whatever combination of seeds, nuts and dried fruits strike you. This latest batch had sultanas and pumpkin seeds, but for the longest time my favourite was a simple combo of almonds and oats.

Beyond the goodness that is fresh-from-the-oven granola, the big secret here is salt. A nice flaky sea salt really makes things special. I put about 1 healthy teaspoon of salt for each cup of oats.

• 1 part white flour (optional, but helps make nice clumps)
• 2 part rolled oats
• 1-2 parts goodies – nuts, seeds, dried fruits, whatever
• (Flaky sea) salt to taste
• enough honey or maple syrup to lightly coat everything
• enough oil (extra virgin) or fat (butter) to lightly coat everything

1. Pre-heat the oven to 170C / 325F
2. In a large bowl, mix together the dry ingredients. Leave out anything you don’t want to brown in the oven, like coconut or some dried fruits. Add those for the last few minutes of toasting action – or just stir them in afterwards.
3. Drizzle the wet ingredients over the dry ones and mix well.
4. Pour out the mix onto a large baking sheet and spread evenly.
5. Bake, turning them every 5 minutes of so, until the oats turn a golden brown. They might feel a little wet to the touch, but they’ll crisp up in the air.

Toasted to Volcano Choir – Unmap