Preheat oven to 180°C.

Line the base and long sides of a 16x26cm (base measurement) non-stick slice pan or a 20cm square shallow cake pan with non-stick baking paper.

Combine the rolled oats, Rice Bubbles, oat bran, currants, apricots, almonds, brazil nuts, sunflower seed kernels and linseeds (flaxseeds) in a large bowl.

Mix the maple syrup and margarine in a small saucepan over medium heat until simmering.

Reduce the heat and simmer for 1 minute.

Add to the dry ingredients with the eggs and stir to combine evenly.

Spoon the mixture into the prepared pan and press with the back of the spoon to smooth the surface.

Bake for 35 minutes or until set and golden on top. Cool completely in the pan.

Cut into 20 bars.

Recipes reproduced with permission from The Low GI Family Cookbook by Kaye Foster-Powell, Anneka Manning, Professor Jennie Brand-Miller and Philippa Sandall, Hachette Australia 2008.