Description
This Salted Cashew and Coconut Muesli Slice is a deliciously salty and sweet treat, perfect for snacking on the go.
Ingredients
Units
Scale
- 1 2/3 cups quick cook oats
- 1/3 cup brown sugar
- 1/2 teaspoon salt
- 1/3 cup whole wheat flour
- 1 1/2 cups (225g) salted cashews, chopped
- 1 cup desiccated coconut
- 1/2 cup raisins
- 1/3 cup (100g) peanut butter
- 6 tablespoons unsalted butter
- 1/3 cup honey
Instructions
- Preheat the oven to 180°C (350°F). Grease and line a 20cm x 20cm (8×8 inch) square cake tin with baking paper, ensuring the paper extends up the sides for easy removal.
- In a large bowl, combine the quick cook oats, brown sugar, salt, whole wheat flour, chopped salted cashews, desiccated coconut, and raisins. Mix well to ensure even distribution of ingredients.
- In a small saucepan over low heat, melt the unsalted butter and peanut butter together. Stir in the honey until the mixture is smooth and well combined.
- Pour the melted butter mixture over the dry ingredients. Stir until all the ingredients are thoroughly coated and the mixture is sticky.
- Transfer the mixture into the prepared cake tin. Press down firmly with the back of a spoon or spatula to create an even layer.
- Bake in the preheated oven for 35-40 minutes, or until the edges are golden brown and the center is set.
- Remove from the oven and allow to cool completely in the tin before lifting out using the baking paper. Cut into 20 pieces and serve.
Notes
Store the muesli slices in an airtight container at room temperature for up to a week. For a different flavor, try substituting almonds or walnuts for the cashews. Adding a handful of chocolate chips can make it more indulgent. Ensure the mixture is pressed firmly into the tin to help the slices hold together once baked.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 9
- Sodium: 85
- Fat: 10
- Carbohydrates: 20
- Fiber: 2
- Protein: 4
- Cholesterol: 10