Line the baking lift with baking paper. Put all the seeds and nuts and seeds and the oatmeal in a bowl. I have used about half a cup per type, but you can use more or less. However, do not load the bucket elevator too full. Put the Erythritol in a saucepan and add 20 ml of water, dissolve the sugar on high heat. Pour the hot sugar over the seeds mix in your bowl and mix very well. Deposit everything in the bucket elevator. Set the temperature to 170 degrees. Set the time to 14 minutes. Continue to check every 3/4 minutes by pulling out the container and scooping the granola. Keep repeating this until the granola has discolored nicely and has turned crisp golden brown. Throw the granola back into the bowl and let cool. Store in a glass, tightly closed jar at room temperature.