This granola recipe is not only good value, it's also really easy to prepare, so you can adapt it to include your favourite toppings! Simply make this recipe and experiment with your favourite ingredients. Heat oven to gas 2, 150°C, fan 130°C. Pour the sunflower oil, maple syrup, honey and vanilla into a large bowl. Tip in the oats and seeds with a pinch of salt and mix together so everything is evenly coated. Line one large or two smaller trays with nonstick baking paper and divide the granola between the two. Spread out in an even layer. Bake for 35 minutes or if you're adding any extras (see twists) stir these in after 20 minutes. Leave to cool on the tray; the granola will crisp as it cools. Store in an airtight container for up to 1 month. TWISTS: Nutty crunch: 20 minutes before cooking time is over, stir in 50g (2oz) each of flaked almonds, chopped pecans and desiccated coconut, and return to the oven. White chocolate and berry: 15 minutes before cooking time is over, stir in 150g (5oz) mixed dried berries such as sour cherries, blueberries and cranberries. Return to the oven. When the cooking time is up, remove from the oven and mix in 100g (3½oz) chopped white chocolate chunks and 100g (3 1/2oz) dried cranberries. Toss everything together - the chocolate will melt a little with the warmth. Allow to cool. Fruit and salty nut: 20 minutes before the cooking time is over, stir through 75g (3oz) sultanas, raisins, or a mixture of both, and 75g (3oz) roughly chopped salted peanuts, and return to the oven.