Ingredients :

• The oats — Get old-fashioned oats, the large ones — not instant oats or thin porridge oats. Instant oats are too crumbly and turn into powder in the oven. Large flakes keep their structure, toast evenly, and form clusters. A basic supermarket brand is more than enough.
• Maple syrup — This is what gives that light caramel color and that slightly smoky woody depth that you don’t get with anything else. You can replace it with honey — the granola will be a bit sweeter and the clusters denser. Avoid agave syrup; it’s more expensive and adds nothing in terms of taste.
• The oil — Oil is what makes it crunchy and ‘glues’ the clusters together. A neutral vegetable oil works very well. Melted coconut oil adds a light tropical note — nice if you add shredded coconut or exotic fruits. Avocado oil also works; it holds up well to heat.
• Nuts and seeds — This is where you improvise. Flaked almonds, halved cashews, pecans, pumpkin seeds, sunflower seeds — use what you have. One practical rule: cut large nuts into medium pieces so they toast evenly without burning on the surface.