This is my recipe from another thread a little while back:
Here's my muesli bar recipe (sorry, it has irritating American cup measurements, and I haven't yet got around to working out metric equivalents. But it's a fairly tolerant recipe, I generally guess quantities, and have never had a disaster yet). Dd1 was making this by herself at 8 or 9, it's gratifyingly easy.
1 cup honey or golden syrup
Two thirds of a cup of smooth peanut butter, or softened plain butter
Two and two thirds cups of rolled oats (porridge oats works fine)
1 cup wholewheat flour (plain seems to work okay, though)
1 tsp cinnamon
one third cup of wheatgerm (I often omit this, if I don't have any wheatgerm. Doesn't seem to make any difference)
2 cups mix-ins in any combination of the following: coconut, raisins, chocolate chips, finely chopped unsalted nuts, chopped dried fruit. I have also used fresh fruit that needed using up, eg. squishy bananas, ditto kiwis and oranges.
Heat the oven to 180 deg. C. Mix the honey and peanut butter/butter until well-blended. If it's v. stiff, heat gently to soften it all. Stir in the oats, flour, wheatgerm, cinnamon and mix-ins. If the mixture seems too dry, add water or fruit juice in very small quantities at a time -- you don't want it too sloppy.
Press into a lightly greased tin. I press it down quite hard with the back of a spoon/spatula -- if there's too much air in it the muesli bars end up a bit crumbly.
Bake for about 30 mins until barely browned. Cut into bars while still warm. I tend to refrigerate them once they've cooled, as it makes them easier to handle, particularly if you've used fresh fruit.