Muesli Bars
i just love my new plate – thanks mh ceramics 🙂
Despite coming to the ‘pointy end’ of the year, I’ve still had quite a few mums asking for healthy snack ideas for the lunch box or for when their kids come home from school
Then my husband (the biggest kid of them all) was scratching around for something to go with cup of tea on the weekend. He had a ‘protein ball’ he’d got from work but after reading the ingredients list decided he didn’t want to eat it
So I made these….
I used Medjool dates to keep the amount of sweetener and fat low
And to make them nut free (for lunch boxes) added only seeds and used tahini in place of peanut butter to bind them
don’t cut while warm or they will crumble!
Whatever you do, don’t try to cut them while they are still warm like I did as they will crumble
They still taste great, but are just more difficult to eat!
they are also delicious with a cup of coffee for breakfast!
I hope you like them as much as we did!
- 1½ cups whole rolled oats
- ½ cup dessicated coconut
- ½ cup flaked coconut
- ½ cup sunflower seeds
- ½ cup pumpkin seeds
- 2 tablespoons chia seeds
- 2 tablespoons linseeds
- ½ cup (110 grams) pitted Medjool dates, chopped
- ½ cup water
- ¼ cup tahini
- ¼ cup honey
- Heat oven to 170 degrees and line a 28 cm x 18 cm slice tray with greaseproof paper
- Into a large bowl, add the oats, coconuts, sunflower, pumpkin, chia and linseeds and mix
- Add the chopped dates to a small saucepan along with the water and bring to the boil
- Turn heat down and simmer for 4-5 minutes until most of the water has been absorbed by the dates (or evaporated)
- Add the tahini and honey to the dates and stir over low heat until the tahini melts and the mix becomes smooth
- Pour hot mixture over the oats and mix well
- Press into tray
- Bake for 18-20 minutes
- Allow to cool completely before cutting
- Store in an airtight container
