1.Preheat oven to 160°C/325°F. Grease and line two large oven trays with baking paper.
2.Split vanilla beans in half lengthways; using the tip of a small knife, scrape out seeds. Place seeds and pods in a large bowl with remaining ingredients; stir to combine. Spread mixture evenly between trays.
3.Bake muesli for 20 minutes, stirring occasionally to break into clumps, or until lightly golden. Cool.
Refrigerate granola in an airtight container for up to 4 weeks.
Serve with milk or yoghurt.
To keep this dairy-free, serve with your favourite milk alternative.Note