I made this Museli Slice yesterday but instead of using all that below I used all the left over breakfast cereal that gets left in the bottom of the container because its not enough to fill a bowl. So yesterdays was mix of Just Right, Crunchy Nut, Special K and Nutrigrain rather than the rolled oats, sultanas and dried fruits. I add additional dried apricots and some chopped dates I then followed the recipe accordingly.
Yum however forgot that Crunchy Nut has nuts (duh) and so it no longer school lunch box friendly..
Museli Slice
- 125g butter
- ¼ cup (90g) golden syrup
- 1 cup (90g) rolled oats
- ½ cup (80g) sultanas
- ½ cup (65g) sweetened dried cranberries
- ½ cup (75g) chopped dried apricots
- ½ cup (75g) self-raising (self-rising) flour
- ½ cup (90g) brown sugar
Preheat oven to 180°C (350°F). Place the butter and golden syrup in a small saucepan over low heat and cook, stirring, until the butter is melted. Place the oats, sultanas, cranberries, apricot, flour and sugar in a bowl and mix to combine. Add the butter mixture and mix to combine. Press into the base of a lightly greased 20cm x 30cm tin lined with non-stick baking paper. Bake for 20–25 minutes or until golden. Allow to cool completely in the tin before cutting into slices to serve. Makes 8–10.
**Often I spoon into cupcake moulds making it perfectly bite size**
