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Pick me up slice

July 22, 2009

Now that Uni is well under way again, I feel the need to introduce everyone to the humble muesli slice. They last for a good wee while, act as breakfast or a snack, and will save you heaps of money by making them yourself. Being incredibly versatile, they are great for using up leftover nuts, seeds, or dried fruit. They’re also incredibly easy and quick to make. As a bonus, they’re probably slightly better for you than most slices at cafes, with more fibre, protein, and vitamins and minerals from all those nuts, seeds, and wholegrains.muesli slice-1

Personally, I think I could have used FAR less sugar, but for those of you who have an unsatiable desire for dental decay and hyperactive mornings, I have left the recipe unaltered. I think mine was super sweet because I added raisins, whereas originally you don’t need them because of the dates. So be warned! If you’re using both dates and another sweet dried fruit, maybe halve the added brown sugar, or even quarter it.

Date, honey and oat slice

makes one 8×8″ slice, about half an inch thick.

100g butter, melted together with 1 Tbs liquid or clear honey or golden syrup
1c rolled oats (the quick cooking kind)
1c roughly chopped dates
1/2c wholemeal flour
1/2c light brown sugar
1/2 tsp baking powder
about 1/2c – 2/3c total various nuts, seeds, or dried fruit, with large nuts chopped or slivered
optional: small handful of pumpkinĀ  or sunflower seeds, or 1 tsp sesame or poppy seeds.

Add sugar, flour and baking powder to the butter and honey mix, creating a very wet sticky dough. Preheat oven to 180C, with a rack centered.

Add all your other ingredients and mix well until everything is incoporated evenly. Line an 8×8″ square baking tin with baking paper, leaving wings on two sides (see picture). If you have some, scatter some sesame, pumpkin or poppy seeds onto the baking paper to minimise sticking. Shuffle the muesli into the baking try and using some sort of flat device, or your palms, pack the mixture down as tightly as possible. Scatter the top with more seeds, and press down again.

Bake for about 15 minutes, until the edges go golden and the slice is slightly puffed in places. Let cool in tin before attempting to remove. Pull out using the wings of baking paper, removeĀ  the paper from the slice, and cut into whatever shape you feel like (I usually cut them into 8 bars). Great with a sugarless coffee or tea in the morning.

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2 Comments leave one →
  1. Stella permalink
    September 12, 2009 2:32 am

    Looks delicious! Very elegant and innovative layout, too.

  2. Rosie permalink
    September 24, 2009 6:24 am

    Ooh, I love recipes like this. I’m a fool for anything with oats in!

    Rosie of BooksAndBakes

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