This muesli slice is a favourite recipe with Myf's students - and their parents. This recipe makes a small quantity, the right amount for a pair of students to cook at school. I doubled it to fill a 30cm x 20cm baking tin. The students enjoy choosing which fruit, nuts and seeds to add to the mix. Choosing only chocolate chips is not allowed. I was happy with my choice of chopped seeded raisins, chopped dried apricots and sunflower seeds.
|1 cup||Rolled oats (Main)|
|1 tsp||Baking powder|
|½ tsp||Cinnamon, or mixed spice, optional|
|1 Tbsp||Golden syrup|
|¼ cup||Brown sugar|
|3 Tbsp||Dried fruit, eg sultanas, craisins, raisins, chopped dried apricots, dates or prunes|
|2 Tbsp||Sunflower seeds, or pumpkin seeds|
|¼ cup||Chopped nuts, eg peanuts, walnuts, almonds|
|2 Tbsp||Chocolate chips, optional|
- Preheat the oven to 180C, not fanbake. Find a baking tin approx 18cm x 18cm. Unless the tin is non-stick, butter lightly. Mix together in a large bowl the rolled oats, flour, baking powder and optional spice.
- Put the butter, generous tbsp of golden syrup, honey and brown sugar into a microwave-proof jug. Microwave on High for 1 minute. Or use a small saucepan and stir over a gentle heat until the mixture bubbles. Mix into the dry ingredients.
- Add the dried fruit (eg, sultanas, craisins, raisins, chopped dried apricots, dates or prunes), nuts (eg, peanuts, walnuts, almonds), seeds and optional chocolate chips to the mixture. Press the mixture into the baking tin. Bake for about 18 minutes until slightly springy to the touch and starting to brown. Remove from the oven and cut into bars while still warm.