Deliciously chewy, these muesli bars make a tasty addition to any lunchbox.
I’ve adapted this recipe from one I learned doing a wonderful wholefood course a couple of years ago from Beauty that Moves.
We make this recipe at least once a month – it’s a popular one in our household. I use any leftover muesli for sprinkling over yoghurt, or just eating for breakfast.
Because the little fella’s preschool has a nut-free policy (like I’m sure most schools have these days), I use sunflower seed butter instead of nut butter.
Sunflower seed butter is simple to make: just process a packet of sunflower seeds in a food processor until they turn to paste. It does take ages though. So if you make your own, and you feel like it’s never ever going to turn into butter, keep going, it will eventually.
These muesli bars are delicious with sunflower seed butter, but I have to admit, my favourite is to use almond butter, if we’re making these for home consumption.
Aside from putting these in the kid’s (or your own) lunchbox, these DIY muesli bars make a nice morning snack, with a cup of tea.
For the muesli
3 cups of rolled oats*
1/2 cup shredded coconut
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1/4 cup coconut oil*
1/4 honey, maple syrup or rice bran syrup
1 tsp. vanilla
To make up the bars
4 Tbsp. coconut oil
scant 1/4 cup rapadura sugar*
1/4 cup honey, maple syrup or rice bran syrup*
1/4 cup sunflower seed butter*
2 cups of your toasted muesli
1 cup of puffed brown rice*
1/4 cup dark choc chips*
- If you cannot tolerate oats, substitute with quinoa, rice, millet or buckwheat flakes.
- If dairy isn’t an issue for you, you can use butter instead of coconut oil.
- You can increase the amount of honey or syrup to use instead of the sugar if you wish. Raw or brown sugar can be used if you don’t have rapadura sugar.
- Sunflower seed butter can be purchased at the supermarket or health food store, or you can make your own using this method. Alternatively, use almond or peanut butter if you don’t need this to be nut free.
- Puffed brown rice can be purchased at the supermarket in the health or cereal sections. A bag will make this recipe several times over.
- For a dairy free version, use dairy free choc or carob chips, substitute with dried fruit or simply leave them out altogether.
For the toasted muesli
- Preheat oven to 150°C.
- In a saucepan over low heat, melt the oil and honey. (No need to wash out the saucepan, use it again below).
- Combine dry ingredients in a bowl.
- Pour melted honey and oil over dry ingredients and mix well to coat. Spread mixture over a baking sheet.
- Cook for 40 minutes, stirring after 20 minutes and making sure it doesn’t burn.
To make up the muesli bars
- Grease a 20x20cm square tin or lamington tray.
- While the muesli is cooking, melt the oil, sugar, honey and sunflower seed paste in a saucepan. Bring to the boil and simmer for 1 minute, stirring to make sure it doesn’t burn on the bottom.
- Combine the toasted muesli and puffed rice in a bowl then pour in the sunflower seed mixture, stirring to combine.
- Press firmly into greased tray. You can wet your hands with water to prevent the mixture from sticking to your hands as you press.
- Sprinkle over choc chips, pressing them firmly into the mixture.
- Cool completely before cutting into bars or squares. Store in a cool pantry or in the fridge.
Melissa Goodwin is a writer and the creator of Frugal and Thriving who has a passion for living frugally and encouraging people to thrive on any budget. The blog is nine years old and is almost like her eldest baby. Prior to being a blogger and mum (but not a mummy blogger), she worked as an accountant doing other people’s budgets, books and tax.