Name: Breakfast slice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 125 gram butter; 1/2 cup chopped dates; 2 tablespoon honey; 1 cup cornflakes; 3/4 cup rolled oats; 1/2 cup shredded coconut; 1/2 cup self-raising flour, sifted; 1/2 cup finely chopped dried apricots; 1/3 cup brown sugar

Breakfast slice

This recipe is for muesli slice. Make it ahead, cut it up and wrap in paper for a breakfast you (and the kids) can eat on the go.

Makes 16 Piece

Prep

15M

Cook

25M

Total

40M

Ingredients

125 gram butter

1/2 cup chopped dates

2 tablespoon honey

1 cup cornflakes

3/4 cup rolled oats

1/2 cup shredded coconut

1/2 cup self-raising flour, sifted

1/2 cup finely chopped dried apricots

1/3 cup brown sugar

Method

1.Preheat oven to 180°C. Lightly grease an 18cm x 28cm slice pan. Line base and two long sides with baking paper, extending paper 2cm above edge of pan.

2.In a small saucepan, combine butter, dates and honey. Bring to boil on high. Reduce heat to low and simmer for 1 minute.

3.In a large bowl, combine cornflakes, oats, coconut, flour, apricots and sugar. Pour butter mixture over cornflake mixture, blending until combined.

4.Press mixture firmly into prepared pan. Bake for 15-20 minutes, until golden.

5.Cool in pan. Cut into squares. Store in an airtight container.

This slice is best cut while still slightly warm.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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