Ingredients

• 6 C of jumbo oats (not instant)
• ½ C of plain flour
• ½ C of light brown sugar
• 6 Tbsp of golden syrup (or honey)
• ½ C of butter (or sunflower oil)
• 1 tsp of salt
• 1 tsp of vanilla extract

Directions

1. Preheat Oven: 160°C (fan) or 170° (conventional).
2. Baking Sheets: Line two baking trays with parchment paper.
3. Dry Ingredients: Mix in a large bowl (oats, flour, sugar, salt).
4. Wet Ingredients: In a small saucepan, gently heat the golden syrup, butter, and vanilla until melted and combined (not too long).
5. Combine: Pour the melted wet mix onto the dry ingredients, and stir until everything is evenly coated. This takes some time, and appears as if there won't be enough to cover everything, but it will eventually spread as you mix with a spatula.
6. Divide and Pour: Evenly divide the mixture between the two lined baking sheets. Lightly press the mixture to help spread evenly to all edges of the baking sheets.
7. First Bake: 10 minutes.
8. Clumps: After 10 minutes, lightly break up the granola into small clumps, and evenly spread it back into the baking sheet.
9. Second Bake: 5-7 minutes (depending on how crispy you want, or how temperamental your oven behaves).
10. Clumps: Once baked, while still warm, lightly break up the granola one more time into small clumps.
11. Cool: 30 minutes; the granola needs to cool completely! This is necessary to solidify the clumps.
12. Storage: Once cooled, store in an airtight container for up to 2 weeks.