Chop the almonds and walnuts into chunks.

In a saucepan, add oats, almonds and walnuts.

Toast for 7-8 minutes until color is slightly changes and almonds taste nutty and toasty.

Move the oats to a side and add butter, honey, cinnamon powder, brown sugar and water.

Let the butter melt. The sugar should dissolve in water by the time the butter melts.

Now quicky fold the oats in, making sure all the oats are coated well.

Now toast for a few more minutes until the moisture is evaporated and the oats are crunchy again.

Turn the flame off and allow the oats to cool down to room temperature.

Add dried cranberries and blueberries and mix.

Store in an airtight container for up to 2 months at room temperature.