In a large mixing bowl, combine the oats with the nuts/seeds and puffed rice (if using). Also add the salt.
Gently heat the oil and maple syrup/honey together in a small saucepan, then pour into the oat mixture and mix really well.
Spread the mixture out onto a large baking sheet (use two if you like – see note).
Bake for about 15 minutes, then take the tray out of the oven, stir the granola, then sprinkle over the coconut.
Bake for about another 10 minutes. Press the granola down with the back of a wooden spoon (to encourage clumping!) and leave to cool.
Stir through the dried fruit, then store granola in sealed glass containers.
A note on the nutritional info
Please note that the stated nutritional info is a rough estimate as the values will vary greatly according to what type of nuts/seeds, what type of oil etc. you decide to use.
A note on the size of the baking tray
I use one fairly large baking tray for one batch of granola, and the granola just about fits on it in one fairly thick layer. You might prefer to use two baking trays. This way you can spread the granola out a bit more and it will probably cook more evenly.
A note on the amount of sweetness and oil to add
There’s a lot of wiggle room here! Mr. Scrummy and I don’t like our granola to be too sweet, so ¼ to 1/3 cup of maple syrup or honey is plenty for us. You might have to experiment a bit to find your ‘sweet spot’ (!!). Start with ¼ cup, and take it up from there.All in all, this is a highly adaptable recipe, and you can take it wherever you wish to go!
Sometimes I sprinkle some cinnamon and/or nutmeg into my granola mixture before baking. Delicious!