Preheat oven to 325 degrees F.

Toss together the oats, almonds, pumpkin seeds, sunflower seeds and hemp seeds in a large bowl.

In a small bowl, whisk together the maple syrup and olive oil. Stir evenly into the oat mixture.

Spread mixture out on a large, ungreased, non-stick rimmed baking sheet. Bake 35 to 40 minutes, stirring several times, until muesli is golden brown. Let cool completely.

Sprinkle with the sweetened dried cranberries and mix. Transfer to an air-tight container.

To make a low-FODMAP serving of overnight muesli, combine 1/2 cup muesli with 1/3 cup milk in a bowl. Cover and refrigerate overnight. Lightly stir before enjoying the next morning.

To make more servings of overnight muesli all at once, the amount of milk you will want to use is about 30% less than the amount of muesli. For example, use 3 cups muesli and 2 cups milk.