Step 1

Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm above edges of pan.

Step 2

Combine oats, coconut, sesame seeds, pepitas, almond meal and sultanas in a bowl.

Step 3

Place butter, honey and sugar in a small saucepan over medium-low heat. Cook, stirring, for 2 minutes or until smooth and combined. Bring to the boil. Reduce heat to medium. Simmer, uncovered, for 5 minutes or until slightly thickened.

Step 4

Add honey mixture to oat mixture. Mix well to combine. Press into prepared pan (see notes). Refrigerate for 2 hours or until firm. Stand at room temperature for 15 minutes to soften slightly before cutting into bars. Serve.