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
- 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 8-10 minutes or until golden. Transfer to a bowl. Set aside to cool and stir in the sultanas.
- 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.
- 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.