Neddys powerhouse muesli

This concept for this cereal began as a bit of a joke when my Dad had a bilateral knee replacement around 3 years ago. When he was in hospital I decided to create a "care package" which consisted, amongst other things - of my fabulous "powerhouse muesli". So powerful in fact as you can see from the before and after photos, it would have him running world record 10 metre splits in no time.

This is the kind of muesli that sticks to ya ribs and puts hairs on your chest (*individual results may differ and are not guaranteed).

Ingredients
6 cups of Macro brand organic wholegrain oats
1/2 or 3/4 cup shredded or flaked coconut (the greater amount if you like coconut)
1/2 cup each of: sunflower seeds, pepitas, pumpkin seeds, raw almonds, raw cashews and raw pecans all roughly chopped
1/2 cup of dried cranberries or currants
2 tbsp sesame seeds
4 tbsp chia seeds ( I use Naturefirst brand breakfast booster black and white chia seeds)
1.5 tsp ground cinnamon

1/2 cup coconut oil
1/3 cup rice malt syrup or pure maple syrup

1. Heat the oven to 180 degrees, and cover 2 baking trays with baking paper.
2. Heat the coconut oil and rice malt syrup in the microwave for 20 seconds.
3. Place the oats, nuts and seeds into a bowl and add the cinnamon (leave out the chia and sesame seeds, cranberries and coconut), pour the coconut oil blend over and mix thoroughly.
4. Spread the mixture evenly over 2 baking trays, and then place one tray on the top and bottom rack of oven.

Depending on how golden and how crunchy you want your muesli, the process takes around 40 minutes. You will also need to change the top and bottom tray around as the top tray will cook quicker, so do this every 5-8 minutes. Also when you do this give the muesli a stir moving those grains around the edge of the baking tray to the middle, and those in the middle to the edge to encourage them the oats to brown consistently.

At around the 20 minute mark, add the coconut and the sesame seeds. If you add them at the very beginning you risk them burning.

Once the muesli is done to your liking which might take longer than 40 minutes (I like mine lightly toasted and not break-your-teeth brown) place the mix from the trays in a bowl and add the dried cranberries and chia seeds. Let the muesli cool down before you place it in an air tight container. This recipe makes around a 1.5kg batch of muesli so is a solid few weeks worth of breakfast cereal.

Serve with either milk or yoghurt, and some fresh berries or strawberries.