Preheat oven to 150˚C (300 F). Line a large baking tray with baking paper.
Place all of the dry ingredients into a large mixing bowl.
Melt together the maple syrup, coconut oil and vanilla in a small saucepan over a low heat, so the mixture is nice and runny.
Pour the runny liquid over the dry muesli mix and combine thoroughly.
Spread the mixture evenly over the baking tray, in a thin layer. Bake for approximately 20-25 minutes, gently stirring and flipping the mixture around 2 or 3 times during the cooking process to prevent burning. The granola should turn a deep golden brown.
Remove from oven and allow to cool; the granola will harden as it does so.
Store in an airtight container at room temperature, for up to 6 weeks, if it lasts that long!
*If you like your granola with dried fruit, you can always add a small handful of your favourites after the granola has cooked – don’t add it before baking!
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