Combine dry ingredients in a large baking tray or roasting pan (you could mix it in a bowl first then transfer to the baking tray but if you're anything like me you'll probably take the "less dishes" option!)
In a small jug whisk together the wet ingredients. If you are using honey that is not runny, zap it in the microwave for about 20 seconds or until it is more liquidy.
Pour the wet ingredients over the dry and combine - I don't tend to mix it too well - I like there to be big clumps in it.
Bake at 180ºC for 10 minute intervals, taking out after each one to stir to ensure that it doesn't get too crispy on the top. I find it usually takes about 30-40 minutes total depending on your oven and how crunchy you like your muesli. Keep in mind that it will crisp up a bit as it cools.
Remove from the oven and let it cool completely in the tray before adding any dried fruit that you like, and storing it in an airtight container. My muesli never usually lasts more than a week but it will keep well for 2-3 weeks if stored correctly.