Toasted muesli clusters

(makes 1.5 L)

This is my new favourite breakfast - high in fibre, nuts and seeds all toasted and crunchy with natural sweetness from the honey and cranberries! Super delicious but dangerously addictive - my husband has now started eating this for dessert - sometimes 3 times a day! My sister used to make amazing granola clusters, but I'm not sure if she used more butter and honey, she says she basically made cookie dough mixture in the end...no wonder it was delicious! This is a healthier, no-cholesterol version using coconut oil instead, which feels almost guilt-free!

Prep time: 15 min
Cooking time: 25-30 min

Ingredients
3 C rolled oats
1 C almonds (or mixed nuts)
1/2 C sunflower seeds
1/2 C desiccated coconut
1 tsp ground cinnamon
2 T chia seeds
2 T sesame seeds
50 g honey
1/2 C (100g) coconut oil
2 tsp vanilla essence
2 Tbsp brown sugar (optional)
1/2 tsp salt

1 C (170g) dried cranberries

Method
1. Preheat the oven to 180˚C.
2. Combine the rolled oats, almonds, sunflower seeds, coconut, cinnamon, chia and sesame seeds in a large mixing bowl.

3. In a separate bowl combine the honey, coconut oil, vanilla essence, brown sugar and salt and stir to melt the sugar. 
NB. I think the more you heat this so that it's well-combined, the easier it will be spread over the oat mixture, which allows for a crispier and more cohesive mixture with more clusters!

4. Slowly add the honey mixture into the dry mixture and combine well until all the mixture is slightly moist.

5. Line a deep tray with baking paper and pack the mixture in.
6. Bake for 25-30 minutes, until it is golden brown and crispy around the edges. Cool for 10 minutes then break up the muesli.
Note: the clusters only seem to be on the edges.

7. Toss in the dried cranberries and mix gently.

8. Store in an air-tight container for up to 2 weeks.

9. Serve with yoghurt, milk, chia seeds and fresh fruit!