3 cups oats
1 ½ cups macadamias, roasted
½ cup pistachios
½ cup pepitas
½ cup sunflower seeds
1 ½ teaspoon salt
½ teaspoon cinnamon
½ cup macadamia oil
¾ cup honey
¼ cup brown sugar
1 teaspoon vanilla extract
½ cup dried cranberries
½ cup dried pomegranate seeds
Preheat the oven to 150°C fan forced. Line a baking sheet with non-stick baking paper.
Combine the oats, macadamias, pistachios, pepitas, sunflower seeds, salt and cinnamon in a large mixing bowl. In a separate bowl or jug, whisk together the oil, honey, brown sugar and vanilla. Pour the oil-honey mixture over the dry ingredients and stir gently until all the ingredients are evenly coated.
Transfer the mixture to the lined baking sheet. Spread it out so it covers the baking sheet evenly. Bake for 40-45 minutes until deeply golden. Stir every 15 minutes; the mixture will still be loose and "wet" looking even toward the end of baking. 5 minutes before end of cooking, stir in the cranberries and pomegranate seeds and bake for the final 5 minutes. Note: Once the mixture has been removed from the oven, do not stir again; it will crisp and solidify into clusters as it cools.
When cooled completely, use your fingers to break it into clusters. Store in an airtight container for up to 1 week.
