Homemade granola with honey, nuts and vanilla

I'll be honest: I'm not necessarily a breakfast person. Unless breakfast is a bowl of thick Greek yoghurt with this homemade granola. A cup of coffee on the side, a bit of music and your day cannot go wrong. Well, at least the morning.

Ingredients

• 400 g rolled oats
• 250 g mixed nuts
• 150 g pumpkin seeds
• 100 g sesame seeds
• 9 g sea salt
• 250 g honey
• 125 g olive oil
• 1 vanilla pod

Method

1. Combine the oats, mixed nuts, pumpkin seeds, sesame seeds and sea salt in a large mixing bowl. Make sure the bowl is big enough so you've got room to stir everything properly later.
2. Put the honey and olive oil in a saucepan. Slice open the vanilla pod, scrape out the seeds and add both the seeds and the empty pod to the honey-oil mixture.
3. Bring the mixture to the boil. Let it bubble properly until it doubles in volume. This is a crucial step for the final texture!
4. Pour the hot honey mixture over the dry ingredients in the bowl. Stir everything thoroughly for a couple of minutes with a wooden spoon so every bit is nicely coated.
5. Line a baking tray with baking paper and spread the granola across it. Bake in a preheated oven at 150°C to 170°C. Stir the granola well every 10 minutes. If you don't, the outside on the tray burns while the core stays soft and damp.
6. Take the granola out of the oven as soon as it's beautifully golden brown all over. Let it cool completely on the tray; the honey only hardens as it cools, and that's when the granola becomes properly crunchy. Then store it in an airtight jar.