Set the oven to 160C fan.
Begin by combining all the dry ingredients in a large bowl, add the sunflower or coconut oil. Pour the apple and butternut squash puree into a saucepan with the honey and add the orange zest. Bring gently to a simmer and pour over the dry ingredients. Stir well with a large spatular to combine all the ingredients. I often do this with my hands.
Spread the unbaked granola onto a large baking tray in a thin layer, you may need to use two.
Place in the oven and set a timer for 10 minutes. After the time has lapsed give the granola a good stir on the tray, you’ll find the edges will colour first. Set the timer for another 10 minutes and repeat three more times or until the oats are golden and toasted. It won’t be crunchy while it’s warm, it will crispen as it cools.
Store in an airtight container for up to a month.