Nutty cranberry muesli recipe

Preheat fan-forced oven to 220°c.

Massage oats with half the maple syrup or honey to lightly and evenly coat. Lay out flat on two oven trays lined with baking paper.

Place in oven on high for about 5 minutes then turn down to 170°c and toast, gently shaking trays to rotate the oats every 20 minutes. The oats should take around one hour to evenly toast, turning a beautiful golden brown when ready.

At this point, have a clean bucket or large jar on hand, so that you can mix all your toasted goodies in there.

While the oats are in the oven, add walnuts and almonds to a bowl and toss with the rest of the maple syrup or honey.

Once oats are done, you can roast the walnuts and almonds, following the same technique as the oats. Make sure you taste nuts at every shake to see how they are progressing; the colour inside the nuts should be changing from vanilla to a latte tone, indicating they are ready.

Remove the nuts when they are at the latte stage as the oils and sugars contained in the nuts will be super hot and they will continue to cook after they have been pulled from the oven. Be aware – nuts will also turn very quickly at this stage so a close eye is paramount.

Once you’ve toasted your oats, walnuts and almonds, it’s time to bake the desiccated coconut. The coconut is similar to the nuts in that it will turn very quickly and a more regular shake is necessary, so best to check every 10-15 minutes. Turning the coconut that is located on the outsides of the tray to the middle helps achieve a more even result.