A big-batch granola loaded with toasted nuts, seeds and dried fruit, coated in a brown sugar and honey syrup and baked until deeply golden. Makes enough to last a couple of weeks.
From the Chef
The syrup coating is what separates real granola from oats with some nuts thrown in, brown sugar, honey and olive oil melted together until smooth, then worked through the dry mix by hand once it’s cool enough to touch. Bake it low and stir halfway so it colours evenly instead of burning at the edges while the centre stays pale. How much you break it up after baking decides your texture: leave it alone for big satisfying clusters, stir it hard for something closer to a loose cereal.