The second best part of making my own snacks is that I know exactly what goes into them - the best part is how they taste. The muesli bars in this recipe can be changed to suit any needs. I put linseed and sesame seeds in them, mostly so I can convince myself that I should eat them. Nuts are lovely, although the boys’ school, as well as many others I am sure, has a peanut ban because of serious allergies. Good additions include slivered almonds, pine nuts, choc chips or chopped apricot pieces.
1.Preheat oven to 180°C/160°C fan-forced. Grease a 20cm x 30cm slice pan, line base with baking paper and lightly grease the paper.
2.In a large bowl, combine oats, rice bubbles, sultanas, coconut, linseed and sesame seeds.
3.In a medium saucepan, combine butter, sugar and honey. Cook, stirring, over medium heat until the butter melts. Simmer for about 5 minutes or until the syrup has thickened slightly. Pour butter mixture over the oat mixture; mix well.
4.With wet hands, press the mixture firmly into the pan. Bake 20 minutes or until browned lightly; cool in pan. To serve, cut into 24 bars.
If your slice pan is slightly larger than the recipe, reduce the baking time by a few minutes. It’s cooked when golden brown.
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