CHEWY HONEY & OAT LUNCHBOX BARS

This is a healthier version of the classic childhood treat, rice bubble slice. They’re a nostalgic nod to my childhood birthdays but with a wholesome twist of seeds and toasted oats.

Makes: 16 squares

2 cups rolled oats

1 cup coconut

1 cup dried fruit (such as apricots or

raisins)

2 cups nuts/seeds (I use a mix of sesame, pumpkin and walnuts)

125g butter

1⁄3 cup honey

2⁄3 cup brown sugar

good pinch of salt

Line a 20cm (approximately) square baking tin with baking paper.

In a large frying pan, dry toast rolled oats and coconut until lightly browned. Transfer to a large bowl and mix in the dried fruit,

and seeds.

In a saucepan over a low heat, heat the butter, honey, sugar and salt for about 5 minutes until it forms into a soft ball when a little is

drizzled into a small cup of cold water. Add this to the oat mixture and combine well.

Press into lined tin. When almost cool, cut into bars and store in an airtight container.

Gretchen Lowe, Food Stylist Auckland