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Kitchen Cadets: Granola Bar

This recipe is flexible and can be changed to taste as long as the proportion of dry to wet ingredients is the same. Add chopped dried fruit or puffed rice, coconut shavings, sunflower seeds and roughly chopped chocolate buttons. This is a perfect lunchbox treat but omit the nuts, which are no longer allowed in most schools. Seven-year-old Charlotte, pictured, washes her hands well and crumbles the oats, honey, seeds and butter together, keeping the mess inside the bowl. She pushes the mix into the corners of a lined tin, her fingers leaving imprints in the top like "I made it myself" stamps. This recipe is flexible and can be changed to taste as long as the proportion of dry to wet ingredients is the same. Add chopped dried fruit or puffed rice, coconut shavings, sunflower seeds and roughly chopped chocolate buttons.

Ingredients

  • 1½ cups rolled oats
  • ½ cup self-raising flour
  • 1 cup dried cranberries
  • ¼ cup sesame seeds
  • ¼ cup white chocolate buttons
  • ½ cup chopped macadamia nuts
  • 125g butter
  • ? cup brown sugar
  • 2 tbsp honey
  • Makes 12

Method

Preheat oven to 180C and grease and line a lamington tin (20x30 centimetres).

Melt butter, sugar and honey in a small pan over medium heat. Stir, without letting it boil, until sugar dissolves.

In a mixing bowl, combine oats, flour, dried fruit, seeds, chocolate and nuts. Pour in the butter mixture. Combine with clean hands or a wooden spoon. Press mix firmly into the pan with clean hands or a spatula and bake for about 30 minutes. Cool completely in the pan.

Remove and cut into 5x5 centimetre squares.

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