3 tbsp (60ml) chia seeds
130g (140ml) extra virgin olive oil (or melted virgin coconut oil)
20g (1/3 cup) honey or brown rice syrup (don't use honey for children under 12 months of age)
1 tbsp brown sugar
125g (1 ¼ cups) rolled oats
35g (¼ cup) wholemeal self-raising flour
60g (½ cup) sultanas
80g (½ cup) chopped dried apricots or prunes (or a mix of both)
2 tbsp (40ml) sunflower seeds
2 tbsp (40ml) chopped pepitas (pumpkin seeds)
Mix together the chia seeds with ½ cup water. Set aside to form a gel.
Preheat the oven to 160*C and grease a 16 x 26cm slice tin. Line the base and the two long sides with baking paper, leaving the ends overhanging for easy removal.
Mix together all the remaining ingredients in a large bowl with the reserved chia gel until well combined.
Press the mixture firmly into the tin and bake for about 25 minutes or until golden and cooked through. Cool completely in the tin before lifting out and cutting into 24 muesli bars with a heavy, sharp knife.