Preheat oven to 160°C. In a large bowl, mix the first five ingredients. Place the honey and oil in a small pan and bring to a simmer, stirring often, until the honey has become quite runny. Pour it over the oat mixture and toss it all together - although be careful as it will be quite hot. Line two baking trays, ideally with sides, with baking parchment and spread the mixture over these. Bake for 20-30 minutes, stirring often, until the oats are golden. If you undercook it, it will remain a little moist and not keep so well. What you need to achieve is a crumbly dry mixture, but one that isn’t too dark. Remove from the oven, leave it to cool completely then store in an airtight container.