Children at our Tinana Early Learning Centre (QLD) have recently been enjoying this healthy snack for morning tea.  Here’s the recipe so you can make them at home!

Ingredients

1 cup rolled oats
1 cup desiccated coconut
1/2 cup wheatgerm
1/2 cup sesame seeds
1/2 cup sunflower kernels
1/2 cup pumpkin seeds (pepitas)
125g butter
1/2 cup honey
1/3 cup brown sugar

Method

1. Grease and line a 3cm deep, 16cm x 28cm (base) baking pan with baking paper
2. Cook oats, coconut, wheatgerm, sesame seeds, sunflower kernels and pumpkin seeds in a frying pan over medium heat, stirring for 8-10 minutes or until golden. Transfer to a bowl.  Set aside to cool and stir in the sultanas.
3. Cook butter, honey and sugar in a small saucepan over medium heat, stirring until sugar dissolves.  Bring to boil.  Reduce heat to low. Simmer, without stirring for 7 minutes or unitl mixture forms a soft ball when a little is dropped into ice-cold water.  Add to dry ingredients. Stir until combined.
4. Spoon mixture into pan. Use a large metal spoon to press down firmly. Allow to cool. Cut into squares.
5. Store in a foil-lined airtight container for up to 7 days.