Chocolate Toasted Muesli

If you can't have Coffee Cake Muffins for breakfast, then this would have to be your next choice, right?

Chocolate Toasted Muesli
from What Katie Ate
Makes enough to fill 2 x 1 litre jars

500g rolled oats
60g wheat germ
50g shredded coconut
2 tablespoons cocoa powder
100g sunflower seeds
110g pumpkin seeds
120g natural almonds
100g pecans
1/4 cup sunflower oil
1/4 cup honey
1/4 cup maple syrup
150g dried blueberries
100g chopped medjool dates

Preheat the oven to 130 degrees C. Line two baking sheets with baking paper.

Mix the oats, wheat germ, coconut, cocoa powder, seeds and nuts in a big bowl, then divide in half.

Heat the oil, honey and maple syrup until thin and runny. Pour over half of the oat mixture, mix thoroughly- leaving the other half dry. If it looks a little too wet and is starting to clump together, add some of the dry mixture.

Spread the wet mixture evenly over the two baking sheets and bake for about 90 minutes, stirring every now and then to make sure it toasts evenly.

Allow to cool, then mix in the dry ingredients, including the fruit and store on an air tight jar.