Flex & Feed

Pre-heat the oven to 180*C

Combine the oats, cinnamon, chia seeds and pepitas in a large bowl. (Do not add the dried cranberries as they burn too easily during the cooking process).

Break up the macadamia nuts. I get a sealed packet of macadamia nuts and smash them with a rolling pin or a can until they are broken into pieces. Be careful not to explode the packet. You can also use a mortar and pestle or use them whole.

Add the smashed macadamia nuts to the oat mix.

In a small bowl, combine the oil, maple syrup and vanilla extract. Add this liquid into the oat mixture and mix well.

Line 2-3 baking trays with baking paper.

Spread a thin layer of the muesli over the trays and bake for 10-15 minutes. Stirring during the cooking process to ensure that it is cooked evenly. With the cinnamon, it can be difficult to know when the mixture is sufficiently browned. Use the pepitas as a guide, once they are starting to look a dull green and starting to brown this mixture is cooked.

Transfer the cooked mixture to a clean, heatproof bowl and repeat the cooking process with the remaining mixture. The mixture will make 5-6 trays.

Add the cranberries on the cooked mixture and stir through. 

Transfer the cooled muesli to large air-tight container and store.

Enjoy