Seeded Honey & Maple Granola

1. Preheat your oven to 160°C (320°F). Line a large baking tray with baking paper.

2. In a large mixing bowl, combine the rolled oats, sunflower seeds, pumpkin seeds, sesame seeds, and golden linseeds. Stir together so everything is evenly distributed.

3. In a small saucepan or jug, gently warm the honey, maple syrup, oil, and pinch of salt together over a low heat for about 1 minute, stirring until combined. You just want it loose and pourable — don't let it boil.

4. Pour the warm syrup mixture over the oats and seeds. Stir thoroughly until every piece is coated and glistening.

5. Spread the mixture out in an even layer on the lined baking tray, pressing it down slightly with the back of a spoon. This encourages clusters to form.

6. Bake for 25–30 minutes, rotating the tray halfway through, until the granola is golden and smells nutty and toasted. Keep an eye on it towards the end — it can catch quickly.

7. Remove from the oven and leave to cool completely on the tray without stirring. As it cools, it will crisp up and form clusters. Once fully cool, break into pieces and transfer to an airtight jar or container.

8. Store at room temperature for up to 3–4 weeks.