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!
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)
1/2 cup honey
1/3 cup brown sugar
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.