Makes 20 cups  |  Prep 20 minutes  |  Cook 1 hour

This recipe can easily be doubled to make twice as many Christmas gifts. Lovely packed into jars and tied with a ribbon and gift tag. Loved by teachers, uncles and aunts, and employers alike!

 

INGREDIENTS

600 g quick oats

600 g cashew nuts, roughly chopped

175 g puffed quinoa (any other unsweetened puff cereal will be fine here)

300 g coconut chips

200 g sunflower seeds

200 g sesame seeds

210 g/1 cup coconut oil

325 g sugar

¾ cup water

¾ cup cocoa

1¼ tsp sea salt

2 tbsp vanilla extract

300 g cranberries

200 g dark chocolate, chopped

 

METHOD

Preheat the oven to 160˚C on fan bake. Put the oats, nuts, puffed quinoa, coconut chips and seeds into a large roasting dish and mix well. Put the coconut oil, sugar, water, cocoa, sea salt and vanilla into a heavy-bottomed saucepan and heat, whisking until the coconut oil has melted and the mixture is smooth. Pour over the oats and mix well to ensure all the muesli is coated. Tip half the mixture, or thereabouts, into another roasting dish and tray as this speeds up the cooking time. Bake, stirring often to ensure even cooking until the muesli is golden brown and crunchy. This will take 45 minutes to an hour. Once done remove from the oven and leave to cool completely before stirring in the cranberries and chocolate and transferring to large jars.