A tablespoon of nut oil such as macadamia or hazelnut oil adds moisture and makes the mixture more workable.
Pre-heat the oven to 170°c/Fan 160°c/Gas Mark 3.
Line or oil a flat baking tray.
Put the honey and Almond Butter into a microwave proof bowl. Microwave on medium heat for around 30-40 seconds or until the Almond Butter starts to melt and slightly bubble.
Add the Cinnamon powder and Vanilla Extract to the almond butter and honey. Mix well.
Put the Muesli Mix into a large mixing bowl and add the almond butter and honey mixture. Coat the muesli by turning the mixture with a wooden spoon or spatula until the muesli is evenly coated and there is no powdery residue. Add nut oil such as Macadamia Nut Oil or Hazelnut Oil to add further moisture to the mix.
By hand, crumble the muesli across the baking tray. Place towards the top of the oven for 8 minutes or until the cluster start to brown
Then using a wooden spoon or heat proof spatula, turn the mixture over. Chop any large pieces that have started to form. Place back in the oven and bake for a further 5 minutes or until golden brown.
Remove from the oven and allow to cool before transferring into an airtight container ready for breakfast!
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