I’m always quite conscientious on the first day back to school. You’ll find me polishing shoes, poaching chicken for sandwiches and making muesli bars. Unfortunately, as the school term progresses, exciting lunch boxes and tidy uniforms tend to wane a little, as my focus becomes solely dedicated to just getting the kids fed and out the door on time. If only I had that just back from holidays feeling, all the time.
2 cups rolled oats
1/4 cup shredded coconut
1/4 cup buckwheat
1/4 cup sesame seeds (substitute with chia seeds, if you prefer)
2 tbs pumpkin seeds
1 tsp cinnamon
1 cup wholemeal plain flour
1/4 cup sultanas or chopped dates
1/2 additional chopped dried fruit such as dried apricots, cranberries, blueberries, apple etc
1/2 cup honey
60g butter, melted
2 tsp vanilla extract
Pre-heat oven to 180C and grease and line a slice tin (26cm x 17cm approx) with baking paper.
Mix all the dried ingredients including the fruit together in a large bowl, until well combined.
In a separate, small bowl combine the egg, honey and vanilla and whisk through the melted butter.
Add the butter mixture to the dry ingredients and stir well to combine.
Press into the prepared tin and flatten the top evenly. Bake for 20 – 25 minutes or until golden.
The muesli bars will keep in an airtight container for up to a week, however, they will soften slightly.