Ingredients
1 cup honey
(125ml)
1 cup caster sugar
125g butter
3 cups rolled oats
see note for GF
1 cup rice bubbles
1 cup sultanas
1 cup chopped apricots or dates or choc chips
1 cup desiccated coconut
1 cup pepitas (pumpkin seed kernels), sunflower or sesame seeds
Allergy Advice
Contains Dairy
Contains Gluten
Contains Sesame
Contains Soy
Equipment
- 1 Slice tray (31 cm x 22cm)
- 1 Baking paper
- 1 Saucepan
- 1 Large bowl
- 1 Oven
Instructions
- Preheat oven to 180°C.
- Grease and line a slice tray (approx. 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 (rolled oats, rice bubbles, sultanas, apricots/dates/choc chips, coconut, and seeds) in a large bowl.
- Pour the hot syrup over the dry ingredients and stir to combine.
- Spoon into the prepared pan and press firmly to make sure the mixture will stick together. For a smooth finish, wet your fingers with cold water and press the top.
- Bake in the oven for 15-20 minutes or until golden.
- Cool completely and then refrigerate until well chilled before cutting into 24 slices.
Notes
Tip
I have to put some obvious choc-chips on the top so my son will tolerate the sultanas.
Tip
And let’s not mention the sunflower seeds.
Variation
To make these muesli bars gluten free, use 2 cups of crushed cornflakes and 2 cups of rice bubbles instead of rolled oats.
Variation
The mixture has a total of 1½ cups of dried fruit – use whatever combination you or your kids prefer.
Variation
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.
Storage
Store in the refrigerator after cutting.
