Place all the nuts, seeds and coconut in a huge baking dish then pour over the cinnamon crunch.
Mix gently with a serving spoon.
Bake at 180C/350F for 30 minutes but you MUST turn the mixture over every 3-4 minutes to avoid the coconut from burning. You do not want an expensive mistake on your hands. Adjust your oven according to how fast it is cooking.
Store in an airtight container in the fridge. Will keep for 3-4 weeks. Sotre in the freezer for up to 3 months.
Nutrition values will vary widely for this recipe depending on which seed/nuts you add and how much.
Use the nutrition panel as a guide only.
I have calculated the values using a ½ cup (43g) but will depend on how much you use for breakfast (maybe more) or as a dessert on berries (maybe less).