I don’t usually think of muesli slice as an exciting idea but I love this one. I think it’s the peanut butter, or maybe the salted cashews or maybe the coconut, who knows? All I know is it’s ace.
Cashew and coconut muesli slice
Adapted from Smitten Kitchen
I’ve also made a dark chocolate and coconut version of this, which was great. If you want to do that add just one cup of nuts and instead of the raisins, 1 cup of chopped dark chocolate. Also, be sure to use quick cook oats, they glue the slice together.
1 2/3 cups quick cook oats
1/3 cup brown sugar
1/2 a teaspoon salt
1/3 cup whole wheat flour
1/4 teaspoon cinnamon
1 1/2 cups (225g) salted cashews, chopped
1 cup desiccated coconut
1/2 cup raisins
1/3 cup (100g) peanut butter
6 tbs (120g) butter
1/4 cup honey + 2 tbs (100g)
1 tbs water
1. Preheat the oven to 180C. Grease and line a 20cm x 20cm square cake tin with baking paper. Make sure it comes up the sides.
2. Mix the dry ingredients together in a big bowl. Then, melt the butter, honey and peanut butter together over medium heat in a saucepan. When it’s melted and everything is combined, add it to the dry ingredients, along with the water and stir really well.
3. When it’s all combined, tip into the prepared pan and press down with the back of a spoon. Bake for 30 to 40 minutes. A bit of browning at the edges is OK.
4. Place on a wire rack to cool completely before lifting out and slicing. If you’re having crumble problems, put the whole thing in the freezer for half an hour, then try again. This makes around 20 slices. Freezes really well.