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Apricot, cranberry and pistachio muesli slice

  • 0:15 Prep
  • 0:25 Cook
  • Makes 15 pieces


  • 3 cups plain untoasted muesli
  • 1/2 cup desiccated coconut
  • 1/2 cup dried diced apricots
  • 1/4 cup dried cranberries
  • 1/2 cup chopped pistachios
  • 1/2 cup SPLENDA® Granular
  • 1 egg, lightly beaten
  • 1 1/4 cups self-raising flour
  • 185g butter, chopped
  • 1/2 cup golden syrup


  • 1
    Preheat oven to 180°C/160°C fan-forced. Line a 20cm x 30cm (base) lamington pan with baking paper, allowing a 2cm overhang at both long ends.
  • 2
    Place muesli, coconut, apricots, cranberries, pistachios, SPLENDA®, egg and flour in a large bowl. Stir to combine.
  • 3
    Melt butter and golden syrup in a small saucepan over medium heat until melted and combined. Add butter mixture to muesli mixture. Stir to combine. Spread mixture into prepared pan. Smooth top. Bake for 20-25 minutes or until firm to touch and golden. Cool completely before cutting into slices. Serve.

Source: taste.com.au


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