Golden crunchy nut muesli clusters sweetened with honey and maple syrup. Great topped on yoghurt with fruit! 


Makes 9 cups


3 cups old fashioned rolled oats
1/2 cup shredded coconut
1/2 raw unsalted peanuts, roughly chopped
1/4 cup raw almonds, roughly chopped
1/3 cup quinoa
1/4 cup sunflower seeds
3 tablespoons chia seeds
1/2 teaspoon ground cinnamon
1/2 cup coconut oil
1 teaspoon vanilla extract
1/4 cup honey
2 tablespoons maple syrup

Fresh fruit, yoghurt and milk to serve


Preheat the oven to 160°C and line a slice tin (I used a 35cm x 20cm tin). 

Place the oats, coconut, peanuts, almonds, quinoa, sunflower, chia seeds and cinnamon in a large bowl.

In a microwave proof bowl, combine the coconut oil, vanilla extract, honey and maple syrup. Heat in the microwave for 1 minute.

Add the oil mixture to the muesli and stir until well combined.

Spread onto tin (muesli should be compact in tin) and bake for 30 minutes, half way through the baking, turn the muesli using a large spatula then press down on muesli so it sticks together. 

Once the muesli is evenly golden and dry, let the muesli cool completely on a wire rack then break into small cluster chunks. 

Store in an airtight container.