- 1 1/2 cups rolled oats
- 1 cup desiccated coconut
- 1/4 cup sesame seeds
- 1/2 pepitas (pumpkin) seeds
- 1 cup dried apricots, chopped
- 1/2 cup dried cranberries
- 125g butter
- 1/3 cup honey
- 1/3 cup brown sugar
Lightly grease and line an 18 x 28cm slice pan with baking paper, extending 2cm above 2 long sides.
In a large bowl, combine oats, coconut, sesame seeds, peptias, apricots and cranberries, mixing well.
Combine butter, sugar and honey in a small saucepan. Stir over a medium heat for 2-3 minutes until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer, without stirring for 8-10 minutes until caramelised.
Stir in dry ingredients until combined. Spoon mixture into pan, pressing firmly with a metal spatula. Chill until firm.
Cut into fingers. Store in an airtight container in the fridge.
