Snack, Sides and Starters
Prep 15 mins. /Cook 20 mins.
- Toast oats, coconut, seeds and almonds in a non stick frypan over medium heat, stirring frequently for 5-8 minutes or until golden. Transfer to a large bowl to cool, then stir in dried fruit.
- Add butter, honey and sugar to the frypan and cook stirring for 2-3 minutes or until sugar dissolves. Bring to the boil and simmer over low heat for 5-7 minutes, without stirring, until thickened and glossy.
- Stir butter mixture into dry ingredients and spoon into a lined 25cm x 16cm slice pan and press down firmly. Cool completely before cutting into small bars or squares for serving.
- Store muesli bars in an airtight container in the refrigerator.
IN THIS RECIPE
Original Salted Butter
Western Star is Australia’s favourite butter. It’s a classic, pure creamery butter with a rich satisfying, five-star taste. Winner of Champion Butter at the 2019 Australian Grand Dairy Awards, this product sets the benchmark by which all other butters are judged. Expertly crafted from only two natural ingredients, cream and salt.
More Snack, Sides and Starters recipes
Pine nut and herb crusted fish - in a hurry!
Combine melted Western Star Butter with a handful of breadcrumbs, raw pine nuts and fresh herbs of choice, press onto one side of a skinless white fish fillet. Bake at 200°C for 10-15 minutes or until golden.