Preheat oven to 160 degrees celsius.
Combine the oats, nuts, seeds, coconut, cocoa powder, cinnamon and salt in a large bowl. Stir to combine.
Whisk the butter and maple syrup together and pour over the top. Stir well to ensure the muesli is evenly coated.
Lay out on a large baking sheet lined with baking paper.
Bake for 20 minutes, tossing once during the cooking, until well toasted.
All to cool completely before mixing through the freeze-dried raspberries.
Store in an airtight container for up to 2 weeks.