Muesli slice
Prep + cook time 40 mins
Makes 30 pieces
125g butter, chopped
⅓ cup firmly packed light brown sugar
2 tablespoons honey
1⅓ cups rolled oats
½ cup shredded coconut
½ cup self-raising flour
½ cup dried cranberries
½ cup dried mango, finely chopped
½ cup slivered almonds
2 tablespoons pumpkin seeds
Method
Preheat oven to 180°C. Spray a 20cm x 30cm baking tin with cooking oil; use baking paper to line the base and long sides, leaving 5cm of paper hanging over the edges of the tin.
Put the butter, sugar and honey in a medium saucepan over a low heat and stir with a wooden spoon until the sugar has dissolved. Stir in the rest of the ingredients to combine.
Spoon the mixture into the baking tin, pressing it down firmly with the back of a wooden spoon. Put the tin in the oven and bake for about 20 minutes until lightly golden. Remove and leave to cool, then cut the slice into 30 pieces.
Jobs for the kids
See if children can find the ingredients in the pantry without help. Get them to measure the oats, flour, coconut, nuts, seeds and cranberries into a measuring cup then pour into a bowl. Little ones can count how many spoonfuls it takes. Ask them to find out if there are the same number of spoons of oats as there are cranberries?
Tips for avoiding tears
Plan age appropriate tasks for the kids beforehand, so they are occupied and interested. Let them touch and taste during the preparation – our lot enjoyed nibbling ingredients as they did the prep. Having become familiar with the ingredients and flavours they weren’t afraid to try the dish once cooked. Don’t stress about mess, spills are inevitable. Have children put away ingredients as they go so they learn where things belong in the kitchen.
Cook’s notes
• The dried mangoes can be chopped or cut with kitchen scissors. Have kids measure the honey, butter and brown sugar into the saucepan before you put it on the heat.
PER SERVE (30) Energy 104kcal, 433kj • Protein 1.6g • Total Fat 5.7g • Saturated Fat 2.2g • Carbohydrate 10.9g • Fibre 1.2g • Sodium 37mg
Recipe by : Bauer Test Kitchen
Photography by : Tony Nyberg
Styling by : Sacha Anderson
This first appeared in Food magazine.
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