Crunchy Muesli Bars

Step 1: Heat the oven to 160°C/325°F (140°C fan-forced). Line a 20 cm / 8-inch square tin with baking paper, leaving an overhang so you can lift the mixture out later. There is no need to grease the tin.

Step 2: Spread the oats, chopped almonds and pepitas on a tray. Bake for 10 minutes, then tip them into a heatproof bowl. Add the sultanas, cinnamon and salt.

Step 3: Microwave the honey and peanut butter in a heatproof jug on high for 30 seconds, then mix to combine. Pour the mixture over the oat mixture and mix thoroughly. If needed, use a cutting motion to help combine everything.

Step 4: Tip the muesli mixture into the lined tin and press it firmly into the pan. Let it cool, then scatter the chocolate chips over the surface if using. Cover with a sheet of paper and press firmly with your hands to push the chips in.

Step 5: Refrigerate for 1 hour, or until the slab is firm enough to lift out without bending.

Step 6: Heat the oven to 160°C/325°F (140°C fan-forced).

Step 7: Use the paper overhang to lift the slab onto a cutting board. Cut it in half, then cut each half into 5 bars, making 10 bars. Transfer the bars to a tray using the paper, then space them out.

Step 8: Bake for 25 minutes, or until the surface is quite golden and the edges are golden brown but not burnt.

Step 9: Remove the bars from the oven and let them cool on the tray until crunchy. Once cooled, store them in an airtight container; refrigerate if the weather is warm.