Pear, blueberry and hazelnut muesli

Ingredients

• 3 cups Rolled oats
• 3 cups Puffed wheat
• 1.5 cups Coconut
• 1/2 cup Quinoa
• 1 cup Roasted hazelnuts, chopped roughly
• 2 tablespoons Butter, melted
• 1/2 teaspoon Vanilla essence
• 1/2 teaspoon Cinnamon
• 1/4 cup Maple syrup
• 1 teaspoon Brown sugar (optional)
• 1/2 cup Dried pears, chopped roughly
• 3/4 cup Dried blueberries

Directions

1. Preheat oven to 150*.  Line trays with baking paper.
2. Combine melted butter, vanilla, cinnamon, maple syrup and brown sugar.  Taste and adjust quantities as desired.
3. In a large bowl combine the rolled oats, puffed wheat, coconut, quinoa and hazelnuts.
4. Combine the melted butter mixture with the dried ingredients using a wooden spoon or your fingers.  Make sure the butter is evenly distributed – it should be slightly moist but not wet.
5. Spread the mixture on the baking trays.  Make sure not to put too much mixture on each tray or it won’t toast and get crispy.  You will need to do several batches.
6. Cook for about 5-7 minutes, until toasted as desired.
7. Store in an airtight container for several weeks.