Preheat oven to 180°C.

Combine the butter, cinnamon, nutmeg, and cloves in a small heavy saucepan over medium heat and stir for 1 minute, or until the butter has completely melted.

Add the honey, maple syrup, and brown sugar and stir for 2 minutes, or until the sugar dissolves and the mixture comes to a simmer. Set aside.

Spray a large heavy baking tray with nonstick cooking spray.

Combine the oats, pumpkin seeds, sunflower seeds, and almonds in a large bowl.

Drizzle the warm syrup over the oat mixture and toss to coat well.

Transfer the oat mixture to the prepared baking tray, forming an even layer.

Bake, stirring occasionally, for 30 minutes, or until the mixture is dry.

Stir in the cranberries and raisins and continue baking for 10 minutes, or until the muesli darkens slightly. At this point, the muesli will still be soft, but as it cools it will become crunchy.

Transfer the baking tray to a cooling rack and let the muesli cool completely.

It will set into chunks, so simply break it up into smaller bits and store in an airtight container for up to 1 week.

For each serving, spoon 1/2 to 1 cup of muesli into a serving bowl and top with 1/2 cup of Greek yoghurt and 1/2 of a julienned apple.