This recipe is another of our family’s favourites! I love making it as it’s so versatile: I have gone to make it so many times and realised I haven’t got all the ingredients, so I improvise and it always works! It’s easy to make, my seven year old often makes it by himself.
I got this recipe from Andrew, a guy I used to work with. We were having lunch together one day in the staffroom and he opened his lunchbox and started munching on a piece of this. It looked so good I (cheekily) asked him for a bite and Andrew very kindly broke it in half and shared it with me. He told me that his wife, Kirsty, was an amazing baker and that this was one of his favourites so she made him all the time for his lunchbox. I begged him for the recipe and Kirsty kindly shared it. I’ve amended it a teeny bit over the years to put my own spin on it and this is now my Hot Hubby’s favourite! I hope you enjoy it as much as we do.
Ingredients
1 c shredded coconut
1 c rolled oats
1 c chopped unsalted nuts (almonds, cashews, peanuts – any of these work well, so does a mixture of different kinds)
1 c sunflower seeds
½ c sesame seeds
½ c pumpkin seeds (or use more nuts)
½ c baking cocoa
½ c milo
½ c honey (I’ve also used maple syrup or golden syrup!)
¼ c raw sugar (brown works too)
115g butter/marg
Step 1: Preheat oven to 180 degrees on bake. Grease and line a baking slice tin
Step 2: Combine first eight ingredients in a large bowl
Step 3: In a saucepan bring last three ingredients the boil, stirring regularly. Simmer for 5 minutes, stirring constantly
Step 4: Add honey/butter mixture to the dry ingredients. Mix well
Step 5: Press mixture into lined slice tin. Smooth down the mixture with the back of a spoon so it’s well pressed into the tin. Bake for 18-20 minutes until top is golden brown (12-15 mins if you are using fan bake).
Cool and cut into bars. Store in an airtight container.
Did you make it? How did you make it ‘your own’? I’d love to hear what improvisations you used!
