I never cook anything really special for breakfast but this recipe for BREKKY BARS looked appealing. It’s from a series of little booklets from (the Breakfast one).
Super easy to make, keeps well in a plastic container for a few days, freezes well and is yummy with plum jam!
Makes 18 pieces.

115g (3/4 cup) self-raising flour
65g (1 cup) shredded coconut
100g (1/2 cup firmly packed) brown sugar
80g (1/2 cup) pepitas
80g (1/2 cup) sunflower seeds
65g (1/3 cup) sultanas
55g (1/3 cup) chopped dried apricots
185ml (3/4 cup) low-fat milk
1 egg


  1. Preheat oven to 180°C/ 160°C fan forced. Grease a 3cm-depp, 17cm × 27cm (base measurement) slice pan. Line with baking paper, allowing a 2cm overhang at long ends.
  2. Combine flour, coconut, sugar, pepitas, sunflower seeds, sultanas and apricots in a bowl. Whisk milk and egg together in a jug. Add to flour mixture. Mix to combine.
  3. Spoon the mixture into prepared pan. Smooth the top. Bake for 25-30 minutes or until firm. Turn out onto a wire rack to cool completely. Cut into 18 pieces.
  4. Eat!

I found it easier to just weigh all the ingredients. And I think you could probably add some nuts or choc chips for a more decadent version.

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