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)

1 cup sultanas (I chose to use Craisins instead)

125g butter

1/2 cup honey

1/3 cup brown sugar

Directions:

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 to 10 minutes or until golden.  Be careful not to over-cook these or they will taste burnt.

You don’t need any oil, coconut contains it’s own natural oil.

Transfer to a bowl. Set aside to cool. Stir in sultanas or craisins.

Cook butter, honey and sugar in a small saucepan over medium heat, stirring, for 3 to 4 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer, without stirring, for 7 minutes or until mixture forms a soft ball when a little is dropped into ice-cold water.  I didn’t bother with this little science experiment, I just made sure the sugar had completely dissolved.

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.  I placed mine in the fridge and cut it when it was firm, but not too hard to cut.

Store in an airtight container for up to 7 days.

Source: http://www.taste.com.au/recipes/1457/homemade+muesli+bars