These apricot and coconut muesli bars are the perfect school friendly snack. Made using a few simple ingredients, whip up a batch on the weekend and they’ll be ready for the kids lunch boxes throughout the week.
Preheat the oven to 170C and line a rectangular baking dish with parchment paper.
Place the oats, rice puffs, coconut and apricots, chia seeds and sea salt in a bowl.
Gently heat the rice malt syrup and coconut oil together in a saucepan until warm and runny
Pour honey mixture over the oats and mix well with a wooden spoon.
Pour the mixture into the prepared baking tray and press down firmly with the back of a spoon into an even compact layer.
Bake in the oven for 20-25 minutes or until golden brown. Let cool completely in the tray before transferring to a board and cutting into 12-16 rectangular pieces. Be careful when cutting the slice up as it can be a bit crumbly.