1/2 cup raw sugar
60ml (1/4 cup) honey
200g pepitas (pumpkin seeds)
1 Weet-bix, crushed
1/2 cup sultanas
1/2 cup rolled oats
1/2 cup self-raising flour
Preheat oven to 170°C.
Line a 20cm square cake pan with non-stick baking paper.
Place the butter, sugar and honey in a saucepan over medium-low heat. Cook, stirring, for 2-3 minutes or until the mixture is smooth and the sugar has dissolved. Set aside to cool slightly.
Combine the pepitas, Weet-bix, sultanas, oats and flour in a large bowl. Add the butter mixture and stir until combined.
Spoon the mixture into the lined pan and use the back of a spoon to smooth the surface. Bake in oven for 25 minutes or until golden. Set aside in the pan for 30 minutes to cool completely. Cut into slices to serve.