Muesli Slice

This seedy oat bar is a great option when the 3pm slump kicks in. It’s so easy to make & my whole family loves it. Loaded with pepitas, sunflower and sesame seeds, it is a good soure of Magnesium, Zinc and Omega-3s. Not to mention fibre for good gut health.

Serves 24

Ready in 20mins

Ingredients

• 1 cup rolled oats

• 1 cup shredded coconut

• 1/2 cup wheatgerm

• 1/2 cup sesame seeds

• 1/2 cup sunflower kernels

• 1/2 cup pumpkin seeds (pepitas)

• 1/2 cup unsweetened cranberries

• 125g butter

• 1/2 cup honey

• 1/3 cup brown sugar

Every time I make these they are slightly different. I like to use whatever I have in the cupboard, so experiment with different seeds keeping the quantities similar. I like the slight bitterness of unsweetened cranberries but any chopped dried fruit would be fine.

Step by Step Instructions

Step 1

Line a slice pan, 16x28cm with baking paper.

Step 2

In a large frying pan without oil, cook oats, coconut, wheatgerm, sesame seeds, sunflower kernels and pumpkin seeds. Stir the dry mix until golden, 8–10 min. Set aside to cool then add dried fruit..

Step 3

Cook butter, honey and sugar in a small saucepan over medium heat till sugar has dissolved, 3–4 min. Bring to boil, then reduce heat to low. Simmer for 7 minutes without stirring. Mixture will start to caramelise and will form a soft ball when dropped into cold water.

Step 4

Stir butter mixture into dry ingredients until well combined.

Step 5

Spoon mixture into pan evenly and using a metal spoon compress mixture firmly. Allow to cool and cut into small squares. This slice will keep in airtight container for up to 7 days… But not in my house!