Preheat the oven to 170°C (150°C fan)/340°F (Gas 3).
Measure all the ingredients (except the almonds and dried fruits) in a large bowl and stir to mix them all well together.
Grease a large rimmed baking tray with more oil or use a baking tray covered with baking paper (or a silicone mat/Silpat). Spread out the oat mixture by shaking the tray gently from side to side.
Bake in the oven for about 10-15 minutes, turn over the mixture and sprinkle on the slivered almonds and bake for a further 10-15 minutes.Leave to cool then add the dried fruits.
* If following a strict gluten free diet, ensure the oats are 100% gluten free.To Store: Once cool, pour into a sealed airtight container or a cookie jar to keep your granola crispy. Store at room temperature and enjoy within 10 days.To Serve: with the milk of your choice or yogurt and fresh berries or dried apricots. Also delicious with homemade rhubarb compote. Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as an approximate guide.