Recipe by Amira Georgy
Homemade muesli bars are good for all sorts of reasons: you can mix and match the ingredients to suit the kids’ tastes (or yours!) – try dried cranberries instead of apricots, or pepitas (pumkin seed kernels) in place of the sunflower seed kernels – so they make a great addition to lunch boxes or an after-school snack. This version is high in fibre and lower GI, so just one square will keep you fuller for longer.
MAKES 15 PREPARATION 10 mins COOKING 30 mins
MAKE IT AHEAD / EAT IT TOMORROW / LOWER GI / HIGH IN FIBRE
Preheat oven to 190C/170C fan. Grease and line a 19cm x 29cm slice pan, ensuring paper extends 5cm above rim of pan on long sides. Combine ½ cup (180g) honey, 80g chopped butter and ¼ cup (55g) white sugar in a medium saucepan on medium heat. Cook, stirring, for 2 mins, until mixture is smooth. Increase heat to high and bring to boil. Boil for 1-2 mins, until mixture thickens slightly. Remove from heat. Place 3½ cups (315g) rolled oats, 1 cup (150g) chopped dried apricots, ¾ cup (120g) sultanas, ½ cup (80g) sunflower seed kernels, 1 tsp ground cinnamon, ⅔ cup (60g) desiccated coconut in a large bowl. Pour over honey mixture and stir to combine. Spoon mixture into prepared pan and gently press until even. Scatter over 3 tsp sesame seeds. Bake for 25-30 mins, until golden and crisp. Cool in pan. Cut into 15 pieces and serve.
Nutrition info (per serving):
1147 kilojoules, 11g total fat (5g sat fat), 37g carbohydrate (24g sugar), 4g fibre, 5g protein, 43mg sodium. Read more about our Nutrition Information.