Rye and Walnut Sourdough Granola

Method

1. Preheat the oven to 170C / gas mark 3. Melt the oils together in a small saucepan, then combine all ingredients. Line a shallow baking tray (about 24cm x 34cm) with greaseproof paper, then tightly flatten out the mixture across it. You want it thin but packed, with no gaps, for even baking.
2. Bake for an hour, and DO NOT STIR. This is how we achieve proper clusters, and why we are baking it at a low temperature. Instead, turn the baking sheet around every 20 mins or so to prevent one end from catching more than another. Keep an eye on it: your oven may run higher, or the mixture may be thinner on a different sized baking tray. Equally, you do not want to underbake and miss out on that crunch.
3. Once the granola is evenly browned, remove the tray from the oven and allow it to cool — it will harden as it does, and become crispy. Once fully cooled, the mix will resemble a giant granola bar: snap it into clusters and store it in an airtight jar for happy breakfasts (and aimless munching) galore.