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 (400 ml) quick cook oats
- 1/3 cup (65 g) brown sugar
- 1/2 tsp salt
- 1/3 cup (80 ml) whole wheat flour
- 1 1/2 cups (225g) salted cashews, chopped
- 1 cup (240 ml) desiccated coconut
- 1/2 cup (120 ml) raisins
- 1/3 cup (100g) peanut butter
- 6 tbsp (90 ml) unsalted butter
- 1/3 cup (80 ml) 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: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 9
- Sodium: 85
- Fat: 10
- Carbohydrates: 20
- Fiber: 2
- Protein: 4
- Cholesterol: 10