Line a 28cm x 18cm slice tin with baking paper, making sure you leave some hanging over the sides to help you remove once the muesli bars have set.

In a large bowl, add the rolled oats, dessicated coconut, wheat germ, sultanas, cranberries, sunflower seeds, pepitas, sesame seeds and chia seeds and stir to combine. Set aside until needed.

Cut the butter into cubes and place it along with the rice malt syrup, brown sugar and cinnamon into a small saucepan.

Heat over a medium high heat until the butter has melted and the mixture starts to bubble and froth gently.

Cook for 3 minutes until the sugar has dissolved and the mixture is a deep brown colour.

Add the butter mixture to the bowl with your other ingredients and stir to combine, making sure that all of the ingredients are covered with the butter mixture.

Pour the mixture into your prepared slice tin and use the back of a spoon to firmly press the mixture into the tin and flatten the surface. It’s important to make sure it’s compressed as otherwise it won’t stick together.

Place the slice tin into the fridge for 1 hour to firm before cutting into 24 pieces.