All Things Nice Muesli Slice

It’s chewy, it’s delicious and perfect lunchbox material….the almighty All Things Nice Muesli Slice.

FOOD SAVING IDEA : for stale or leftover Muesli or Breakfast Cereal

The beauty with this recipe is that is uses up the bottom bits of cereal boxes, plus any stray zip lock bags of nuts and seeds you’ve collected along the way that now lay in hiding at the back of your pantry.

Ok, it’s a recipe that certainly should be ring-marked for a repeat. It certainly is on my list with HUGE high-fives from hungry teenagers, even by txt after school upon finding the baking stash on the kitchen bench (surely, that counts for bonus points).

I’ve made this recipe several times and as long as the ‘muesli mix’ component makes up 2 cups, then you can mix and match any muesli like ingredients: think oats, dates and other dried fruit, seeds, nuts – the options are endless.

On this particular occasion I must stress though, I used 2 cups of Hubbards ‘Crunchy Protein’ Toppers, as they were just too tempting not to use!  For convenience this was particularly decadent but the outcome was an outrageously delicious muesli slice. It had clustered oats, sunflower and pumpkin seeds, apricot and dried cranberries and a smidgen of coconut.

Treacle can be swapped out for golden syrup, but I personally preferred treacle as it tasted more malty than sugar loaded. Other than that, it’s a two-dish wonder meaning dishes are at an all time low with this baking.

All Things Nice Muesli Slice

Ingredients

• 150g butter
• 1/2 cup treacle
• 1/2 cup brown sugar
• 3/4 cup desiccated coconut, shredded or chips
• 2 cups ‘muesli mix’ (see notes above)
• 1 1/4 cups flour
• 1 tsp baking powder

Method

1. Preheat oven to 180ºC (fan bake).
2. Melt butter in a medium saucepan with treacle and sugar. Mix until melted and sugar has dissolved.
3. Add all other ingredients (sifting flour) into the wet mix and combine well together.
4. Scoop into a baking paper lined tin and press down with the back of a spoon to flatten and even out the mix.
5. Bake for 20 minutes or until golden.
6. No need to ice but you can if you wish: 2 tablespoons of unsweetened yoghurt with 1 cup of icing sugar (mix well and spread over cooled slice) then top with chopped pistachio nuts, worked wonders for me.

Seriously, this is my new ‘go to’ baking tin filler.  Have fun with the ingredients and keep in mind it’s the perfect recipe for those cereal boxes nearing the end of their freshness, stray seeds and nuts, oats and dried fruit.

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