Homemade muesli bars
- ½ cup (125ml) honey
- ¼ cup caster sugar
- 125g butter
- 3 cups rolled oats (see note for GF)
- 1 cup rice bubbles
- 1 cup sultanas
- ½ cup chopped apricots or dates or choc chips
- ½ cup desiccated coconut
- ¼ cup pepitas (pumpkin seed kernels), sunflower or sesame seeds
Preheat oven to 180°C.
Grease and line a slice tray (mine is 31 cm x 22cm) with baking paper.
Combine honey, sugar and butter in a saucepan over medium heat.
Cook, stirring, for 2-3 minutes until butter melts and sugar dissolves.
Bring to the boil and cook for 2 minutes or until syrup thickens slightly.
Remove from heat.
Combine remaining ingredients in a large bowl.
Pour over the hot syrup and stir to combine.
Spoon into prepared pan and press firmly to make sure the mixture will stick together.
I wet my fingers with a bit of cold water and press the top to get a smooth finish.
Bake in oven for 15-20 minutes or until golden.
Cool and then refrigerate until well chilled and cut into 24 slices (about 2cm x 6cm).
- To make these muesli bars gluten free, use 2 cups of crushed cornflakes and 2 cups of rice bubbles.
- The mixture has a total of 1½ cups of dried fruit – use whatever combination you or your kids prefer.
- I have to put some obvious choc-chips on the top so my son will tolerate the sultanas.
- And let’s not mention the sunflower seeds.
- You could use half honey, half smooth peanut butter in the ‘syrup’ or add nuts to the mixture, but as most schools are nut-free now I have omitted these from the basic mix.
- Recipe created by Melissa Hughes for Kidspot.