Prep time 10 minutes
Cook time 55 minutes
Makes 14-16
Ingredients
- 260 g (3/4 cup) honey or pure maple syrup
- 60 g (1/3 cup, lightly packed) brown sugar
- 125 ml (1/2 cup) vegetable oil or melted coconut oil
- 350 g (31/2 cups) rolled oats
- 50 g (1/2 cup) flaxseed meal or almond meal
- 45 g (3/4 cup) shredded coconut
- 45 g (1/2 cup) flaked almonds
- 3 tablespoons pumpkin seeds
- 3 tablespoons sunflower seeds
- 100 g (2/3 cup) chopped dried fruit (such as dried cranberries, sultanas or apricots)
Method
These muesli bars are a perfect blend of nutrition and taste. While they do contain sugar and oil, they are a much healthier option than store-bought bars, which are often packed with preservatives and additives that aren’t good for our children. These bars are a fuss-free way to fuel your kids’ energy.
Preheat the oven to 150°C (fan-forced). Line a 30 cm x 20 cm slice tin with baking paper.
Start with the wet ingredients. Combine the honey or maple syrup, brown sugar and vegetable or coconut oil in a saucepan and warm, stirring occasionally, over medium heat until the sugar dissolves and the mixture is smooth.
On to the dry ingredients. Place the rolled oats, flaxseed or almond meal, shredded coconut, flaked almonds, pumpkin seeds, sunflower seeds and dried fruit in a large mixing bowl and mix well.
Pour the heated honey mixture over the dry ingredients. Stir until everything is evenly coated.
Firmly press the muesli mixture into the tin, then bake for 50 minutes until golden. Let the slice cool completely in the tin before cutting into 14–16 bars.
Storage tip
Store the muesli bars in an airtight container at room temperature for up to 1 week. If you want to keep them for longer, individually wrap the bars in plastic wrap, then place them in an airtight container and freeze for up to three months.
Recipe by Family Food by Sarah Pound, published by Plum, RRP: $49.99, photography by Mark Roper.
