New Idea Food Director Barbara Northwood's back to school lunch ideas
1/2 cup raw sugar
1/2 cup honey
1/2 cup sunflower kernels
1 1/2 cups rice bubbles
1/2 cup sultanas
1/2 cup coarsely chopped soft and juicy apricots
1/2 cup rolled oats
1 cup self-raising flour
1. Place butter, sugar and honey in a small saucepan. Stir over a low heat until butter has melted. Stand 5 minutes to cool slightly.
2. Place remaining ingredients in a large bowl. Add butter mixture. Stir well to combine or use your hands to bring mixture together. Roll heaped tablespoons of mixture into balls. Place 2cm apart onto two oven trays lined with baking paper.
3. Cook in a moderate oven (180C) for about 15 minutes or until golden brown. Cool completely on trays.
Muesli Balls can be made up to four days ahead. Keep in an airtight container.