Muesli bars... I love them! this is a great non bake recipe that is a little bit like a sesame snap. The great part is that you can alter the fruit part to what ever you feel like, or what is in your cupboard. I like to do a combo of dried cranberries and apricots, or even chopped dates instead of sultanas!
Trust me... these won't last long!
1 cup rolled oats
1 cup desiccated coconut
1/2 cup wheatgerm
1/2 cup sesame seeds
1/2 cup sunflower kernels
1/2 cup pumpkin seeds (pepitas)
1 cup sultanas
1/2 cup honey
1/3 cup brown sugar
How to put it all together!
- Grease and line a 3cm deep, 16cm x 28cm (base) baking pan with baking paper. Cook oats, coconut, wheatgerm, sesame seeds, sunflower kernels and pumpkin seeds in a frying pan over medium heat, stirring, for 8 to 10 minutes or until golden. Transfer to a bowl. Set aside to cool. Stir in sultanas.
- 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.
- Spoon mixture into pan. Use a large metal spoon to press down firmly. Allow to cool. Cut into squares. Store in a foil-lined airtight container for up to 7 days.