2 cups rolled oats (replace with quinoa flakes for gluten-free)

2 cups raw almonds
1/2 cup pistachio nuts (unsalted)
1/2 cup sunflower seeds
1/4 cup chia seeds
1/2 cup coconut flakes
1 teaspoon ground cinnamon
zest from 1 orange
1/2 cup orange juice
Seeds of one vanilla bean
1/2 cup coconut oil
1 tablespoon raw cacao powder
Preheat oven to 180°C. Combine oats, almonds, pistachio nuts, coconut flakes, ground cinnamon, sunflower, and chia seeds in a large bowl. Add orange juice and zest in a separate bowl and vanilla seeds, melted coconut oil, and raw cacao powder.
Pour the liquid into the dry ingredients and combine well. Line the baking tray (you may need two) and divide the mixture into a thin layer between the trays.
Toast the muesli for 20 minutes or until crunchy and golden brown. Cool and transfer to an airtight jar. It keeps for two weeks.