- Easy
- 15 min Prep
- 25 min Cook
- 16 bars
A golden, chewy muesli slice loaded with crunchy almonds, pumpkin seeds and tangy cranberries. It takes 15 minutes to mix and is perfect for lunchboxes, afternoon tea or a grab-and-go breakfast.
Ingredients
- 2 cups (180 g) rolled oats
- 1 cup (150 g) raw almonds, roughly chopped
- ½ cup (70 g) pumpkin seeds (pepitas), plus extra to top
- ½ cup (60 g) dried cranberries, plus extra to top
- ¼ cup (35 g) sunflower kernels
- ½ cup (40 g) desiccated coconut
- 1 tbsp chia seeds
- 100 g butter or coconut oil
- â…“ cup (115 g) honey
- 2 tbsp brown sugar
- 1 tsp vanilla extract
- Pinch of sea salt
Method
- Preheat the oven to 170°C (150°C fan-forced). Grease and line a 20 × 30 cm slice tin with baking paper.
- In a large bowl, combine the oats, almonds, pumpkin seeds, cranberries, sunflower kernels, coconut, chia seeds and salt.
- Place the butter, honey and brown sugar in a small saucepan over medium heat. Stir until melted, then simmer for 1 minute. Stir in the vanilla.
- Pour the honey mixture over the dry ingredients and mix until everything is well coated.
- Press the mixture very firmly into the tin using the back of a spoon. Scatter over extra pepitas and cranberries and press them in.
- Bake for 20–25 minutes, until golden brown at the edges.
- Cool completely in the tin (the slice firms up as it cools), then cut into 16 bars.
JoyNuts tip
Store in an airtight container for up to 1 week, or freeze for up to 2 months. Swap the cranberries for chopped apricots or sultanas for a different flavour.
Shop all the ingredients in the JoyNuts store. Fresh nuts, seeds and dried fruit, delivered Australia-wide.