Muesli slice

Thanks to Tina for this 3.30-itis saviour!


  • 1 Cup rolled oats

  • 1/2 cup lupin crumb

  • /3 cup sunflower seeds

  • ⅓ cup pumpkin seeds

  • ¼ cup sesame seeds
  • ½ cup dried fruit of choice
  • 2 tbp chia seeds
  • ⅓ cup coconut flakes or dessicated coconut
  • ¼ cup chopped raw cashews (or nut of your choice)
  • ½ cup rice malt syrup
  • ¼ cup coconut oil
  • ¼ cup boiling water


  • Preheat oven to 170°C and line a 20cm square tin with baking paper.
  • Place dry ingredients into a medium bowl.
  • Melt the rice malt syrup and coconut oil together in microwave.
  • Pour the liquid mixture onto the dry and mix well.
  • Add in the boiling water and pinch of salt and stir until the ingredients are evenly combined.
  • Pour the mixture into the lined tray and smooth out with the back of a spoon.
  • Bake for 30-35 minutes or until golden brown.
  • Let it cool on a rack for 10 minutes, before removing it and cutting into 12 bars.
  • Store in an airtight container. You can even freeze some for later if there are any left!