My kids and I love this recipe, although it is not as crunchy as commercially-bought muesli bars. If you prefer a more crunchy bar, you could try either lightly toasting the rolled oats before mixing with the other ingredients, or returning the cooled, cut-up bars to a low oven, but watch carefully that the bars don't burn. Alternately, you could dry the cooled, cut bars further in a dehydrator.
2 cups rolled oats
6 crushed Weet Bix
1/2 cup sultanas
60g dried apricots, chopped
1 cup 100% orange juice
1/3 cup honey
2 egg whites
1. Combine orange juice and honey in a small saucepan, and simmer over medium heat for around 10 minutes, until it thickens and forms a thin syrup.
2. Combine oats, Weet Bix, sultanas and apricots in a bowl. Add syrup and stir to combine. Add egg whites and mix.
3. Preheat oven to 180'C (350'F). Press mixture into a lined 18 x 28cm tin, and bake 20-25 minutes until golden.
4. Cool in tin, turn out and cut into bars. They will last for up to a week in an air-tight container.