Muesli Bars
Wholefood muesli bars that are nutritionally healthy, high in protein and fibre, and can easily be made gluten free and dairy free. Prep this delicious snack for the coming week!
Equipment
- 1 Large mixing bowl
- 1 Large pot
- 1 Rubber spatula
- 1 Rectangle baking dish (approx 30x20cm)
- Baking paper
Ingredients
Muesli Ingredients
- 350 g Rolled oats
- 320 g Sultanas or dried cranberries
- 50 g Desiccated coconut
- 160 g Slivered almonds
- 80 g Pepitas
- 35 g White sesame seeds
- 2 pinch Salt
- 1 tbsp Cinnamon
- 200 g Chocolate chips (use Gf & DF choc chips if needed, or leave out)
Caramel Glue Ingredients
- 240 g Mayver's Smooth Peanut Butter (Mayver's is GF & DF, see notes)
- 350 g Honey
Instructions
- In a bowl on top of scales, add all the muesli ingredients and mix them together. Put aside. (See notes for the chocolate chip options)
- Add the peanut butter and honey to a large pot and pop it on the stove on a medium heat. CONTINUOUSLY mix with a rubber spatula, do not walk away! Regularly scrape the bottom until it's thick like a caramel. It's ready when you can draw a path across the base and it holds before closing in on itself.
- Turn the stove off, but keep the pot on the warm element. Pour the muesli mix into the pot and mix until well combined, it may require some elbow grease. By keeping the pot on the turned off element, it will help keep the mixture warm making it easier to mix.
- Line a large oven dish (approx. 30x20cm) with baking paper. Pour the mixture in and spread it into the corners using your hands and/or the back of a metal spoon. Firmly press down.
- Cover the oven dish with your preferred covering (ie glad wrap, beeswax wrap, another dish...) and pop it in the fridge for 2 hours to set until firm, then cut into bars. I like to cut mine in 3 columns and 8 rows to make 24 bars.
- Store in an airtight container in the fridge for up to 2 weeks. If you find they are too hard and chewy, leave them on the bench to come to room temperature before eating.
- Enjoy!
Notes
Peanut Butter:
You can of course use any type of peanut butter, I like Mayver's as it's 99.3% peanuts & sea salt, nothing else! If you're wanting to keep this recipe gluten and dairy free, just ensure the peanut butter you use is GF and DF.
Chocolate chips options:
- Add the chocolate chips in with the rest of the muesli ingredients in step one. The chocolate chips will melt when the mix is added into the pot which is actually my favourite option as it creates a delicious flavour.
- Keep the chocolate chips aside and mix them in after step 3. This way some may still melt, but you'll have whole choc chips though out the muesli bars as well.
- With any option, you can also keep a portion of the chocolate chips aside to press into the top of the mixture after step 4.
- Or! Keep a portion or all of the chocolate chips aside, melt in a pan over low heat and pour over the top of the mixture after step 4.
- Finally, the most decadent option... have enough chocolate chips to do all the above!
Nutrition
Calories: 1229kcal