Step 1

Grease and line a baking tray (16cm x 28cm) with 56cm baking paper, leaving 14cm of extra paper over at each end of the tray.

Step 2

In a heavy frying pan, toast the oats, coconut, chia seeds, sunflower kernels and pepitas. Stir continuously until the coconut turns golden. Transfer to large bowl and set aside to cool.

Step 3

Once cooled, add the sultanas and puffed brown rice.

Step 4

Cook butter, golden syrup, vanilla essence and brown sugar in a small saucepan over medium heat, stirring continuously until sugar dissolves. Bring to the boil and reduce heat to low. Simmer, without stirring, for around 6 minutes.

Step 5

Drop a little of the mixture into a glass of really cold water and if it forms a soft little ball, it’s ready. Remove immediately from the heat and add to the dry ingredients. Stir and stir until all of the dry ingredients are thoroughly coated.

Step 6

Spoon the mixture into the prepared baking tray. Use a large metal spoon to press the mixture down firmly. Cover the ingredients with the flaps of baking paper and press down further with the metal spoon. You want to make sure it’s packed right in there!

Step 7

Place into the fridge for at least 30 minutes. Take out of the fridge, pull out the muesli slice from the bottom tray using the baking paper and put onto a cutting board. Unwrap and cut into small slices.