•  60g unsalted butter
•  ⅓ cup (80ml) honey
•  250g rolled oats
•  ½ cup (70g) slivered almonds
•  ¾ cup (60g) shredded coconut
•  1 cup dried sweetened cranberries
•  ½ cup (200g) pumpkin seed kernels (pepitas)
•  ¾ cup (105g) chopped pistachio kernels
•  milk, to serve
•  vanilla yoghurt, to serve

  Preheat oven to 160°C (320°F). Place the butter and honey in a small saucepan over low heat and stir until the butter is melted. Place the oats, almonds and coconut in a large bowl, pour over the butter mixture and toss well to combine. Spread evenly over the base of a baking dish and bake for 10 minutes. Stir and bake for a further 5−10 minutes or until crisp and golden. Allow to cool and stir through the cranberries, pumpkin seeds and pistachios. Serve with the milk and yoghurt. Serves 4.
* The muesli can be stored in an airtight container for up to 1 week.