Preheat oven to 175°C/350°F. Grease or line a large casserole/lasagne or a rimmed baking sheet. I find a casserole dish easier (for later) to stir the granola without spilling it everywhere.
Place all your ingredients except for honey or syrup, oil and dried fruit, and mix well.
Add honey/syrup and oil and spread your granola evenly in your greased casserole dish or on the baking sheet.
Bake for about 20-25 minutes, stirring it once after 10 minutes. For clusters, press the granola back down lightly with the back of a wooden spoon or a spatula.
Once lightly golden, remove the dish and add your dried fruit (if using). Allow your granola to cool for about 1 hour. The stickiness will dry up once it’s completely cooled.
Store in an airtight container or a jar (I keep mine in a reused, 1L coconut oil jar) at room temperature for several weeks. My granola is now 2 months old and still perfectly fine, and crunchy!
Notes
I know some people don’t like to stir their granola and just bake it until ready. But I prefer to stir it at least once to make sure it’s baked evenly.