2 C rolled oats
(blitz them a little so they are finer and will compress well. A few seconds in a blender or grinder will do it)
125g melted butter (or coconut oil)
1/2 C honey
pinch of salt
1/2 C chopped dried apricots (snip with kitchen scissors)
1/2 C shredded coconut
1/3 C sultanas
1/3 C pumpkin or sunflower seeds
Here’s a classic oat number, loosely based on an old Women’s Weekly muesli slice. You know the kind you may have grown up with in your lunch boxes, or perhaps you make it now for lunch boxes. This uses butter, but it could be dairy free by replacing the butter with coconut oil, especially in this colder weather as the coconut oil won’t melt everywhere. It could also use brown sugar rather than honey, but perhaps use a little less as it will be sweeter. Include seeds, nuts and dried fruit that you enjoy, or happen to have in the pantry – just keep the ratios roughly the same and you can’t go too wrong. There is always room for adding dark chocolate bits, as well. Makes 16 squares.
Oat and Honey Seed Slice
Preheat the oven to 180ºC.
Combine all the oats and seeds and coconut, and mix with the melted butter and runny honey. Stir it all up together.
Press firmly into a lined baking tin (18 x 20cm) and place in the oven for 20-25 minutes or until just browned. Let cool in the tin, pressing down again help it hold together.
Slice carefully, and it’ll keep for a good week in an airtight container.