Ingredients Jump to Instructions ↓

  1. 1 cup rolled oats

  2. 1 cup desiccated coconut

  3. 1/2 cup wheatgerm

  4. 1/2 cup sesame seeds

  5. 1/2 cup sunflower kernels

  6. 1/2 cup pumpkin seeds (pepitas)

  7. 1 cup sultanas

  8. 125g butter

  9. 1/2 cup honey

  10. 1/3 cup brown sugar

Instructions Jump to Ingredients ↑

  1. Grease and line a 3cm deep, 16cm x 28cm (base) baking pan with baking paper. Cook oats, coconut, wheatgerm, sesame seeds, sunflower kernels and pumpkin seeds in a frying pan over medium heat, stirring, for 8 to 10 minutes or until golden. Transfer to a bowl. Set aside to cool. Stir in sultanas.

  2. Cook butter, honey and sugar in a small saucepan over medium heat, stirring, for 3 to 4 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer, without stirring, for 7 minutes or until mixture forms a soft ball when a little is dropped into ice-cold water. Add to dry ingredients. Stir until combined.

  3. Spoon mixture into pan. Use a large metal spoon to press down firmly. Allow to cool. Cut into squares. Store in a foil-lined airtight container for up to 7 days.


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