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Rosemary Stanton's banana muesli squares
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Satisfy snack cravings with this irresistible homemade lunch box treat.
Ingredients:
  • 90g (1 cup) rolled oats
  • 85g (1/2 cup) dried apricots, finely chopped
  • 35g (1/2 cup) dried apple, finely chopped
  • 90g (1/2 cup) sultanas
  • 85g (1/2 cup) natural almonds or macadamia nuts, coarsely chopped
  • 80g (1/2 cup) sunflower seed kernels
  • 2.50 gm ground cinnamon
  • 2 (about 370g) bananas, mashed
  • 24.00 gm tahini
  • 1 egg, lightly whisked
Instructions:
  • Preheat the oven to 180C. Grease a 3cm-deep, 26 x 16cm slice pan and line the base and two long sides with overhanging baking paper. In a large bowl, mix oats, dried apricot, dried apple, sultanas, almonds or macadamia nuts, sunflower seeds, and cinnamon.
  • In a small bowl, mix the banana, tahini, and egg. Combine with the oat mixture until well mixed. Transfer the mixture to the prepared pan and smooth the surface with a spoon. Bake for 20 minutes until golden and firm. Score the baked slice into 24 squares with a sharp knife, then allow it to cool in the pan. Cut into individual pieces once completely cooled.

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