125g (4 1/2oz) rolled oats
60g (2oz) walnuts, coarsely chopped
75g (2 1/2oz) unblanched almonds, coarsely chopped
50g sesame seeds
pinch sea salt
75g (2 1/2oz) light soft brown sugar
1/2 tsp ground cinnamon
140g (5oz) dried cranberries
Heat a large heavy frying pan over a medium-low heat. Add the oats, walnuts and almonds. Toast them, stirring often, for about 6 minutes until they begin to colour. Add the sesame seeds and continue toasting for 5 minutes, stirring often.
Stir in the salt and brown sugar. Continue cooking, stirring constantly, for about 1 minute or until the sugar has melted. Reduce the heat to low and stir in the cinnamon and dried cranberries.
Transfer to a large baking tray and spread out to cool. Once cold, store the granola in an airtight container, where it will keep for up to 1 week.