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Preheat oven to 170°C. Line a baking tray with baking paper. Place syrup, honey and oil in a small pan over low heat for 1-2 minutes until combined and runny.
Combine oats, almonds and brazil nuts on baking tray. Drizzle with warm syrup. Bake for 10-12 minutes until toasted and golden, stirring once during cooking. Remove and cool to room temperature.
Meanwhile, combine the remaining ingredients, except the flaxseed oil, in a large bowl. Add the cooled oat mix and flaxseed oil and stir until well combined.
Store muesli in an airtight container at room temperature for up to 10 days.