Methods/steps

1. Grease a shallow 20cm square cake pan. Line the base and sides with baking paper, extending the paper 2cm above the edges of the pan.

2. Place oats, Weet-Bix, sultanas, apricots, pepitas, sugar and flour in a large bowl. Stir to combine.

3. In a small bowl, melt the butter in a microwave until just melted then whisk in the milk and egg with a whisk or fork. Add to dry ingredients and mix well until combined. Spread evenly into the prepared pan and press in firmly so it's packed and smooth.

4. Cook in a moderate oven (180C) for 30 minutes, or until golden and cooked. Stand in pan for 5 minutes. Cool on a wire rack.

5. Using a sharp knife, cut into 12 even bars. Keeps well in an airtight container for a week.