Preheat your oven to 300°F/150°C on natural convection/static heat high and low. Crush the pecans, hazelnuts and almonds separately.

Place in a bowl with the oats, then add the maple syrup and walnut oil. You can add the pre-crushed chocolate at this point to melt into the granola, or add it at step 4 - it's up to you!

Mix well, then place in a large ovenproof dish lined with parchment paper. Bake for 25 minutes, stirring well halfway through.

Remove the granola from the oven and leave to cool outside the dish. If you didn't add the chocolate in step 2, you can add it now once the granola is completely cold.

Once completely cold, place in a jar for storage and close the lid securely.