Lee’s Breakfast Bars

I’m all about making this as easy as I can.  I prefer to grab a bag of yummy toasted muesli, but if you prefer you can substitute the muesli for cups of oats, seeds and fruit, and toast them before adding them to the mix


  • 6 cups of toasted muesli (I use a bulk bag from Moore Wilson’s)
  • 1/4 C brown sugar
  • 1/2 C honey
  • 3/4 C of Pumpkin seeds
  • 1 1/2 C Cranberries (dried)


  1. Preheat the oven to 180°C
  2. Melt the sugar and the honey in a saucepan and bring to a boil for 1 minute, be careful it doesn’t burn on the bottom, make sure you give it a good stir.
  3. Mix remaining ingredients in a mixing bowl.  Add the liquid and stir well
  4. Press into a greased slice tin.  Place a piece of baking paper on top and press firmly with your hand or the back of the spoon.  The paper will stop the mixture from sticking to your hands
  5. Bake in the oven for 25 minutes, or until the top is golden brown.
  6. Leave to cool, then cut into 16 bars with a knife.

These will keep in an airtight container for a week, unless you eat them before then 🙂



  • Add 1/2 C chocolate chips before cooking
  • Mix in 1 tsp ground coffee beans before baking



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