Muesli Bars

Quick, healthy & TASTY recipes for busy veterinary professionals.

We always have a batch of these on hand - they're excellent for breakfast, before playing sport or as a snack.  

They may be a little crumbly but are filling and give you heaps of energy.  Even better they're so easy to make my 16 old son makes them - that's one of his batches on the right.  Keep a batch in a container at work for those days when you just don't have time to stop - they'll keep you going!

So here it is.... the recipe for...

Muesli Bars

From Kira Westwick - it's an old recipe of Kira's and isn't on her website

Ingredients

100g butter

1/2 cup honey

1tsp cinnamon

2 cups rolled oats

1 cup shredded coconut

1 tsp baking powder

1/4 - 1/2 cup plain wholemeal flour (Kira's original recipe didn't include flour but I found them to be too crumbly without it)

3 tbs sesame seeds

3/4 cup chopped dates

2/3 cup chopped dried apricots

1/2 cup currents or sultanas

1/2 cup favourite chopped nuts or seeds

3 eggs, beaten

1/3 cup nut butter, tahini OR another 50g butter

50g of 85% organic dark chocolate, melted (optional)

Method

1. Preheat oven to 170 degrees.  Line a sandwich tin with baking paper.

2. Melt butter, honey and nut butter in a saucepan.

3. Sift flour and baking powder into a bowl. Add other dry ingrediants (cinnamon, rolled oats, shredded coconut, sesame seeds) and mix together well.  Add in fruit (dates, apricots, sultanas/currents) and chopped nuts, honey/butter mixture, beaten eggs and combine well using hands if necessary.

4. Press mixture evenly into sandwich tin, place in oven and bake for 25-30 minutes until mixture is cooked through and top is golden. Drizzle over melted chocolate, allow to set and then cut into bars.

Serving suggestions

Great for breakfast on the go, or lunch box snacks for kids and adults.

You can subsitute any of your favourite dried fruits or nuts or leave them out if you prefer.

Instead of drizzling with chocolate you could chop into chips and combine into mixture.

Storage: store in an airtight container and they last well for a week or two.