This recipe is adapted from Kidspot. I used chia seeds this time but you know what, I prefer without. The tiny seeds get stuck in your teeth! My preferred way of eating chia seeds is hydrated in a smoothie. So add 1/2 cup chia if you wish but there are many other seeds you can use. You can also add puffed brown rice (or normal rice bubbles). I think I've finally perfected a good recipe for our toddler to take to impending preschool. I hear most kindergartens and daycares don't allow you to bring any nuts whatsoever, which is a real shame, as I use nut butters in my sugar-free baking. But these seed bars are AOK.

1 cup rolled oats
1/2 cup desiccated coconut
1/2 cup sesame seeds
1/2 cup sunflower kernels
1/2 cup pumpkin seeds
1/2 cup linseeds
1/2 cup sultanas or raisins (or any chopped dried fruit)
100g butter
1/3 cup rice syrup (or rice syrup/honey mix)
1/2 teaspoon of vanilla essence
1 tablespoon brown sugar

Line a Swiss roll tin (mine is 34cm x 22cm) with 60cm baking paper, leaving the extra paper over at each end of the tin.
In a heavy frying pan, toast the oats, coconut and seeds. Stir continuously until the coconut turns golden. Transfer to large bowl and set aside to cool. You can also toast in the oven.
Once cooled, add the dried fruit.
Cook butter, rice syrup, vanilla essence and brown sugar in a small saucepan over medium heat, stirring continuously until sugar dissolves. Bring to the boil and reduce heat to low. Simmer, without stirring, for around 6 minutes.
Drop a little of the mixture into a glass of really cold water and if it forms a soft little ball, it’s ready. Remove immediately from the heat and add to the dry ingredients. Stir and stir until all of the dry ingredients are thoroughly coated.
Spoon the mixture into the prepared tray. Use a large metal spoon to press the mixture down firmly. Cover the ingredients with the flaps of baking paper and press down further with the metal spoon. The tighter the better!
Place into the fridge for at least 30 minutes. Take out the giant muesli bar and put onto a cutting board to cut into small slices.
Will keep for a week in the fridge in an airtight container.