Muesli bars


Difficulty:  Easy

Makes:  24 small slices

Fresh from the garden: sunflower seeds

Recipe source: Adapted from a recipe by Frank Camorra


  • metric measuring scales, cups and spoons
  • baking tray
  • baking paper
  • knife
  • chopping board & non-slip mat
  • saucepan
  • large bowl
  • wooden spoon

  • 115g wholemeal plain flour
  • 1 tsp bicarbonate of soda
  • 85g rolled oats
  • 55g pepitas and/or sunflower seeds
  • 55g dried apricots, chopped
  • 55g dessicated coconut
  • 100g butter
  • 60g raw sugar
  • 1 tbsp treacle
What to do

  • Set out your ingredients.
  • Preheat the oven to 180°C.
  • Grease and line 23 cm square baking tray with baking paper.
  • Place flour, bicarb soda, oats, pepitas, apricots and coconut in a bowl and stir to mix.
  • Place butter, sugar and molasses in a saucepan and heat gently, stirring until melted and blended.
  • Pour into dry ingredients and stir well until combined.
  • Pour the mixture into the prepared tin and press down evenly. Bake in the oven for 15-20 minutes, and then cool slightly before cutting into 12 bars.
  • Loosen the edges of the bars, then leave to cool completely in the tin.
  • Remove from the tin and store in an airtight container.
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