Angela’s Muesli bar slice recipe
1 cup rolled oats
1 cup desiccated coconut
1/2 cup wheat germ
1/2 cup sesame seeds
1/2 cup sunflower kernels
1/2 cup pumpkin seeds (pepitas)
1 cup sultanas (you can replace these with nuts like cashew or almonds)
125g butter (50g butter + roughly 75g coconut oil)
1/2 cup honey (try ¼ for less sweet)
1/2 cup brown sugar (try ¼ for less sweet)
1. Line Brownie pan with baking paper. Cook oats, coconut, wheat germ, sesame seeds, sunflower kernels and pumpkin seeds in the oven for a few mins, until lightly toasted – stirring occasionally. Transfer to a bowl. Set aside to cool. Stir in sultanas.
2. Cook butter, honey and sugar in a small saucepan over medium heat, stirring, for 3 to 4 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer, without stirring, for 7 minutes or until mixture forms a soft ball when a little is dropped into ice-cold water. Add to dry ingredients. Stir until combined.
3. Spoon mixture into pan. Use a large metal spoon to press down firmly. Allow to cool. Cut into squares. Store in an airtight container for up to 7 days.