2 cups rolled oats
5 ‘Weet-Bix’, lightly crushed
1 cup flaked almonds, toasted
1 cup dried fruit medley
1/2 cup honey
1 cup pineapple juice
2 egg whites
Preheat oven to 180Â°C.
Grease and line a 20 x 30cm slice tin.
Place honey and pineapple juice in a small saucepan. Simmer for 5 minutes or until thick and syrupy.
Combine oats, ‘Weet-Bix’, almonds and dried fruit in a mixing bowl.
Add syrup along with egg whites. Mix well and pour into prepared pan.
Bake for 20-25 minutes.
Cool slightly before cutting onto bars.