These freeze really well in an airtight container for up to 3 months.  In the morning, simply grab out a slice, and it’ll be defrosted by morning tea.

Tip: Replace cranberries with sulphite-free sultanas if you prefer.

March 26, 2026
  • 10m
  • 12m
  • 22m
  • 15 bars

Ingredients

  • 120 g butter (could use coconut oil)
  • 130 g raw honey
  • 60 g rapadura sugar
  • 170 g rolled oats
  • 30 g pepitas
  • 30 g sunflower seeds
  • 80 g cranberries
  • 1 tsp. cinnamon

Instructions

Thermal Method

  1. Preheat oven to 170֯C and line a 33 x 23 cm slice tin with baking paper.
  2. Add butter, honey and sugar to mixing jug and melt for 5 minutes/70֯C/speed 1.
  3. Add all remaining ingredients and mix for 10 seconds/speed 3/reverse.
  4. Tip mixture into slice tin and press it down flat and firmly. Cook for 20 minutes until golden.
  5. Allow it to completely cool in tin then cut into portions with a sharp knife.

Traditional Method

  1. Preheat oven to 170֯C and line a 33 x 23 cm slice tin with baking paper.
  2. Add butter, honey and sugar into a pot and melt over medium heat. Stir until completely melted. Remove from heat.
  3. Add all remaining ingredients and mix until well combined.
  4. Tip mixture into slice tin and press it down flat and firmly. Cook for 20 minutes until golden.
  5. Allow it to completely cool in tin then cut into portions with a sharp knife.