Makes 48
Preparation time: 10 minutes
Cooking time: 12 minutes

1 Combine the oats, coconut, bran, seeds and spice in a large bowl.

2 Melt the butter in a saucepan over a medium heat, then add the honey, glucose and sugar. Bring to a boil then cook for 10 minutes, until a drop of the caramel forms a soft ball when poured into cold water. Pour immediately over the oat mixture and beat until smooth.

3 Working quickly, press into a lined 27cm x 18cm slice pan, and press flat. Set aside to cool completely before slicing with an oiled knife. Store airtight for up to 4 weeks.

Ed Halmagyi is a well known Australian chef, presenter, food writer and media personality.

This recipe first appeared in The Manly Daily.