My kids love store bought muesli bars, but it has to be said, they’re an expensive lunch box addition when you have three kids at school five days a week. Making your own muesli bars or muesli slice is not only great for the grocery budget, you also know exactly what’s going into them – and your kids’ mouths!
A clever hybrid of cake and muesli bar, this Donna Hay recipe is a darn fine lunch box slice – and dare I say it, one which my own cherubs prefer over a store bought muesli bar!
¼ cup golden syrup
1 cup Uncle Toby’s Rolled Oats (not instant)
½ cup sultanas
½ cup sweetened dried cranberries
½ cup diced dried apricot or dried apple, diced
½ cup self-raising flour
½ brown sugar
3 tbs pepitas, optional
1 tbs sesame or chia seeds, optional
- Preheat oven to 180°C. Grease and line a 20cm x 30cm slice tray with baking paper.
- Combine the butter and syrup in a small saucepan over low heat and cook, stirring, until the butter has melted.
- Place the oats, sultanas, cranberries, apricots or apple (and the pepitas and sesame seeds if using), flour and sugar in a large mixing bowl and stir to combine.
- Add the butter and syrup mixture to the oat mixture and combine. Press into the base of your prepared slice tin. A silicone spatula won’t stick and makes it easy to push the mix into the corners of the tin.
- Bake for 20 to 25 minutes or until golden. Allow the slice to cool in the tin completely before cutting it into slices to serve.
Makes 14 large muesli bar slices. If you’re feeling enthusiastic, make a double batch, slice, wrap individually in Gladwrap and freeze. Too easy!
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