Homemade Muesli Bars
I made these on the weekend to put into lunchboxes this week – very yummy 
You called also exchange the sultanas for cranberries or other dried fruit.
Ingredients
- 1 cup rolled oats
- 1 cup desiccated coconut
- 1/2 cup wheatgerm
- 1/2 cup sesame seeds
- 1/2 cup sunflower kernels
- 1/2 cup pumpkin seeds (pepitas)
- 1 cup sultanas
- 125g butter
- 1/2 cup honey
- 1/3 cup brown sugar
Method
- Grease and line a 3cm deep, 16cm x 28cm (base) baking pan with baking paper. Cook oats, coconut, wheatgerm, sesame seeds, sunflower kernels and pumpkin seeds in a frying pan over medium heat, stirring, for 8 to 10 minutes or until golden. Transfer to a bowl. Set aside to cool. Stir in sultanas.
- Cook butter, honey and sugar in a small saucepan over medium heat, stirring, for 3 to 4 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer, without stirring, for 7 minutes or until mixture forms a soft ball when a little is dropped into ice-cold water. Add to dry ingredients. Stir until combined.
- Spoon mixture into pan. Use a large metal spoon to press down firmly. Allow to cool. Cut into squares. Store in an airtight container for up to 7 days.
(I found this recipe at www.taste.com.au)
No related posts.
Category: Blog, Breakfast/Snacks, Conscious Cooking, Delicious, Snacks
About the Author (Author Profile)
Hi i'm Carlee and i'm a fully qualified Personal Trainer, Mother of 3 who is currently studying my Naturopathy degree- I'm an advocate for all things natural and healthy! As founder of this blog it is my goal to empower others to educate themselves and take control of their health! xoSubscribe
If you enjoyed this article, subscribe to receive more just like it.
