1/3 cup rice bran oil
3 Tbsps Chelsea Golden Syrup
½ cup (100g) Chelsea Soft Brown Sugar
2½ cups (225g) rolled oats
½ cup whole almonds
2 Tbsps sesame seeds
1/3 cup dried apricots, chopped
1/3 cup craisins (dried cranberries)

Preheat the oven to 160°C conventional (140°C fan forced).
Line a 26cm x 18cm slice pan with baking paper.
Combine oil, Chelsea Golden Syrup and Chelsea Soft Brown Sugar in a small saucepan and stir over a medium heat until combined. Pour over oats, almonds and sesame seeds and toss until coated.
Press mixture into prepared pan and bake for 30 mins. Stir occasionally.
Turn onto large oven tray and bake a further 20 mins or until golden brown. Oats will still feel soft while mixture is hot, but will become crisp when cold.
Break up granola and mix through dried apricots and craisins. Store in airtight container. Serve with fresh yoghurt, berries and milk.