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Preheat the oven to 150°C/ 300°F (fan-forced).
Purée the raspberries in a food processor or blender. Add the coconut oil and sweetener and blend until well combined. Thermomix, 30 seconds, speed 8.
On a large oven tray, toss the oats, coconut, sesame seeds, sunflower seeds and flaked almonds together.
They need to be in a thin layer approx. 1-2cm deep or the mixture won’t toast. You can use two trays if you don’t have one big tray.
Pour over the berry blend and toss through the dry mix until it is evenly coated.
Bake for 30-40 minutes, stirring every 10 minutes until golden and crisp.
Allow to cool fully before storing in an airtight container.
Serve with your choice of milk, yoghurt and fresh fruit.