RECIPE: Andrea Geddes, The Cooking Collective
Packed full of chewy dried fruit and crunchy seeds, these delicious homemade muesli bars make a healthy snack that everyone will love!
There’s no baking required, they are quick and easy to prepare with basic pantry ingredients and they are a guaranteed lunchbox favourite.
Ingredients
130 grams butter (½ cup)
¾ cup coconut sugar (100 grams)
4 heaped tbsp honey
½ cup pepitas
½ cup sunflower seeds
1 cup dried fruit choose a mix of your favourites; currants, apricots, cranberries, blueberries, sultanas, apples.
¼ cup chia seeds
½ cup shredded coconut
1 cup oats
2 cups Rice Bubbles also called Rice Krispies
Optional, for topping
⅓ cup chocolate chips dark, milk or white.
Method
- Line a 20 x 30cm (8 x 12″) slice tin with baking paper.
- In a small saucepan, heat the butter, coconut sugar and honey over low heat, stirring occasionally.
- Mix the remaining ingredients in a large mixing bowl and stir to combine.
- Add the honey mixture to the seed mixture and stir to combine.
- Using the back of a metal spoon (or the bottom of a cup with a layer of baking paper over the slice), very firmly press the muesli bar mixture into the slice tin until firm and flat. Once the mixture has slightly cooled, press the choc chips gently into the top (they will melt otherwise!).
Place the slice into the fridge or freezer for at least an hour to set before slicing. Slice into pieces of desired size (this recipe makes around 18-20 bars).
Store in the fridge for up to 7 days, or store in an airtight container in the freezer for up to 3 months.
Why you’ll love this recipe
- These bars are full of nutritious ingredients designed to keep you full till your next meal. And making them from scratch means you know exactly what is going into them… you’ll never buy store-bought bars again!
- Dietary restriction friendly. These bars are nut-free, egg-free and can also be made vegan, if required.
- No bake, quick and easy to make. You can even recruit the kids to help!
- Freezer-friendly. Make a double or triple batch and keep them in the fridge or freezer so you’ll always have some ready to go.
Storage
Keep these bars in the fridge, stored in an airtight container for up to a week. You can also pop them in the freezer and keep them for 3 months. Separate any layers with baking/paper to prevent sticking.
Andrea Geddes is a food obsessed mum of four who is always thinking about her next meal. She loves to help busy families save time and money in the kitchen by offering simple, fresh and affordable family food from scratch. At The Cooking Collective, you will find fast and affordable weeknight meals for busy families, healthy lunchbox recipes, simple recipes made from scratch using everyday ingredients, tips and fun recipes to cooking with kids of all ages, delicious dessert recipes and more! You can find more ideas and inspiration in her Facebook group, Healthy Lunchboxes Australia.
