I often find myself using up whatever nuts, seeds and dried fruit I have on hand when making this granola. A few hazelnuts make a tasty addition, as does large shreds of dried coconut. For this recipe I use extra virgin olive oil but untoasted sesame oil works well too. Whatever oil you use just make sure that it’s cold pressed and unrefined.
Since I like to keep sweeteners to a minimum, I often leave out the maple syrup but you can add more if you like a sweeter breakfast.