Ingredients:

100g olive oil
200g runny honey
400g oats
200g hazelnuts
200g dried apricots, chopped
1 - 2 tsp ground cumin
1.5 tsp salt

Method:

In a large bowl, mix together all the dry ingredients.

In a small saucepan, measure out the olive oil and honey, adding the oil first to prevent the honey from burning. Heat the mixture over low heat until it reaches a simmer, becoming foamy and approximately doubling in size.

Pour the heated mixture over the dry ingredients and mix well to combine. Spread the mixture evenly onto a lined baking tray.

Bake at 180°C, stirring every 10 minutes, until the mixture turns golden. Allow it to cool completely, as it will crisp up as it cools.