These nut-free muesli bars are the perfect lunch box snack. Packed with delicious fruit, the kids will love taking these to school.
Makes1212
Cook time25 mins25 minutes
Prep time15 mins15 minutes, + cooling time
+ cooling time
Ingredients
125g butter
1/4 cup (55g) brown sugar
2 tbs honey
1 1/2 cups (135g) rolled oats
1/2 cup (80g) wholemeal self-raising flour
1/4 cup (20g) desiccated coconut
1/3 cup (45g) dried cranberries
1/3 cup (55g) sultanas
1/3 cup (55g) finely chopped dried apricot
1 large Granny Smith apple, cored, coarsely grated
1/4 cup (50g) pepita & sunflower seed mix
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Grease a 19cm x 29cm slice pan and line the base and two long sides with baking paper. Place the butter, sugar and honey in a medium saucepan over medium heat. Cook, stirring, for 2 mins or until sugar dissolves.
Step 2
Combine the oats, flour, coconut, cranberries, sultanas, apricot, apple and seed mix in a large bowl. Add the butter mixture and stir until combined.
Step 3
Press the oat mixture firmly into the prepared pan. Bake for 20 mins or until golden. Set aside in the pan before transferring to a clean work surface. Cut into pieces.
Store it: Keep muesli bars in an airtight container at room temperature for up to 1 week. Wrap in baking paper and add to lunch boxes.
