Slow Roasted Cranberry & Pistachio Muesli

Preheat oven to 80°C, (or the lowest setting your oven can hold temperature.) Prepare two baking sheets by lining them with baking paper.

In a large bowl, combine all the ingredients except for the olive oil and honey. Mix it well. In a saucepan, combine the olive oil and the honey, heat it over low heat for a few minutes until the oil and honey are warm.

(Alternatively, you can microwave it). Whisk them to combine, pour the entire mixture over the oats mixture in the large bowl. Mix well so that all the dry ingredients are coated evenly.

Spread the oat mixture out evenly on the baking sheet, bake for approximately 4-5 hours (adjust time depending on what your oven is set at). You can also bake for less time by increasing the temperature.

Ensure the muesli is not over-cooked, it should be a golden colour. Cool, then break up any large clumps with your hands. Muesli will keep in an airtight container for up to 3 weeks, or place in the refrigerator or freezer or longer term storage. Serve with milk, yogurt, fruit, or as a snack.