Breakfast Slice

Ingredients:
100g butter
2 TBS Extra Virgin Olive Oil
½ cup chopped dates
2 TBS honey
1 ¾ cups cereal (cornflakes, oats, muesli, other cerals… you can combine any to fill 1 ¾ cups)
½ cup desiccated or shredded coconut
½ cup self-raising flour
½ cup chopped dried apricots (can add other dried fruit or use less if the left over cereal already has dried fruit)
½ cup pepitas or pumpkin seeds or chopped nuts (or a combination to fill a ½ cup)
¼ cup brown sugar (use less if you are using left over sugary cereal)
 
Method:
Preheat oven to 180oC. Line a 18x28cm slice pan with baking paper.

Combine butter, olive oil, dates and honey in small saucepan and melt together. Simmer and stir for a few minutes on low to soften the dates.

In a separate bowl combine your left over cereal, coconut, flour, dried fruit, pepitas and sugar. Mix until combined. Make a well in the centre and add the soften date mix. Combine well.

Pour mixture into prepared slice tin and press evenly to the edges with fingers or back of spoon.

Bake for 15 minutes or until golden.

Allow to cool completely in the pan before cutting into squares with a sharp knife.
Store in an air tight container.
 
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My kids make a habit of choosing a new cereal to try. They then eat maybe half the box (sometime just one bowl) and then decide they “don’t like it”. We then end up with multiple boxes of cereal no one is eating.  This is a great recipe adapted from a Woman’s Day Cook Book to use up the left over cereal. Then low and behold, the kids (and the rest of the house) eat it.
 
This also make for great home made muesli bars to send to school, snacks for toddlers and breakfast on the go for busy teens (or adults for that matter).