Recipe by Women’s Weekly Food
Don’t you just love muesli bars? They are the perfect snack and a great treat to take to school. I love this recipe, it’s the kind of thing to make when you are in a rush or not in the mood for complicated, extravagant cakes. I chuck anything and everything in. Sultanas, a range of seeds, choc chips, dried fruit, it doesn’t matter. It still tastes amazing. If you are missing a couple of ingredients, substitute it for something else, experiment. Make it just that little bit unique. Have fun with your baking, that’s what I love. This recipe is great for doing just that.
Big thanks to Women’s Weekly Food for creating this scrumptious slice. xx
- 125g butter, chopped
- 1/3 cup (75g) firmly packed light brown sugar
- 2 tablespoons honey
- 1 1/3 cups (120g) rolled oats
- 1/2 cup (40g) shredded coconut
- 1/2 cup (75g) self-raising flour, sifted
- 1/2 cup (65g) dried cranberries
- 1/2 cup (80g) finely chopped dried pineapple
- 1/2 cup (70g) slivered almonds
- 2 tablespoons pepitas
Preheat oven to 180°C. Grease a 19 x 30cm slice pan; line base and long sides with baking paper.
Heat butter, sugar and honey in a medium saucepan; stir until sugar dissolves. In a separate bowl, combine the remaining ingredients. Add the butter mixture to the oat mixture. Stir to combine. Press mixture firmly into pan; bake about 20 minutes. Cool in pan before cutting.