Makes A Large Batch for Storage (Approximately) 20-25 Servings

1/2lb Unsalted Butter

50 Grams Packed Brown Sugar

60ml Maple Syrup

100ml Liquid Honey

2 tsp Pure Vanilla

1 tsp Salt

1 Heaped tsp Ground Cinnamon

6 Cups Whole Rolled Oats

150 Grams Whole Hazelnuts

125 Grams Pinenuts

165 Grams Sultanas

165 Grans Dried Apricots, Chopped

125 Grams Dried Figs, Chopped

Preheat oven to 350.

In a large saucepot melt the butter, brown sugar, maple syrup, honey, vanilla, cinnamon and salt together until bubbling, stirring to dissolve the sugar. Set aside and let cool slightly.

In a large bowl mix the oats, hazelnuts and pine nuts. Gently pour the liquid mixture over the dry mix and combine well with a wooden spoon.

Prepare a large sheet pan by lining it with parchment paper. Spread the granola in an even layer on pan. Bake for 8 minutes. Pull out tray and stir the granola with a spatula to encourage even browning, make sure its redistributed back into an even layer. Put tray back in oven for another 8-10 minutes until granola is golden brown all over.

Allow to cool slightly than break apart the granola into a large bowl. Add the dried fruits and toss to combine.

Store in a glass jar or canister in the pantry or fridge. Serve with yogurt, fresh fruit or a little fruit preserve if desired.