Preheat your oven to 150°C (130°C fan-forced). Line your Bakemaster Enamel Oven Tray with baking paper, making sure it sits flat against the tray's base and sides.

In a large mixing bowl, combine old-fashioned rolled oats, raw almonds, roughly chopped, raw cashews, roughly chopped, pepitas (pumpkin seeds), sunflower seeds, and shredded coconut. Add ground cinnamon and ground cardamom, then toss everything together until evenly mixed.

In a small bowl or jug, whisk together coconut oil, melted, pure maple syrup, raw honey, vanilla extract, and flaky sea salt until smooth and fully combined.

Pour the liquid mixture over the dry ingredients and stir well until every oat and nut is thoroughly coated. Tip the mixture onto your prepared Bakemaster Enamel Oven Tray and spread into an even layer. Using the back of a spatula or your hands, press the mixture down firmly — this is the key to getting those satisfying clusters.

Place the tray in the oven and bake for 45 to 55 minutes, rotating the tray halfway through. The granola is ready when it's deep golden and fragrant. Resist the urge to stir — keeping it undisturbed helps build clusters.

Remove the tray from the oven and allow the granola to cool completely on the tray — at least 30 minutes. It will crisp up as it cools, so don't be tempted to break it up too early.

Once fully cooled, break the granola into clusters and gently fold through dried cranberries, dried apricots, roughly chopped, and dark chocolate chips (optional) if using. Transfer to an airtight jar or container.