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Rosemary Stanton's banana muesli squares

  • 0:10 Prep
  • 0:20 Cook
  • Makes 24 pieces


  • 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
  • 1 teaspoon ground cinnamon
  • 2 (about 370g) bananas, mashed
  • 1 tablespoon tahini
  • 1 egg, lightly whisked


  • 1
    Preheat oven to 180C. Grease a 3cm-deep, 26 x 16cm (base measurement) slice pan. Line the base and 2 long sides with baking paper, allowing the sides to overhang. Combine the oats, dried apricot, dried apple, sultanas, almond or macadamia, sunflower seeds and cinnamon in a large bowl.
  • 2
    Combine the banana, tahini and egg in a small bowl. Add to the oat mixture. Stir until well combined. Spoon into the prepared pan. Use the back of a spoon to smooth the surface. Bake for 20 minutes or until golden and firm to touch. Use a sharp knife to score the slice into 24 squares. Set aside in the pan to cool completely. Cut into pieces.

Source: taste.com.au


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