How To… Make Your Own Muesli Bars

 

Apricot, Coconut and Pumpkin Seed Muesli Bars

 

INGREDIENTS
      • butter or coconut oil 100g
      • honey ½ cup
      • dried apricots ½ cup chopped
      • sultanas or dried cranberries (craisins) ½ cup
      • shredded/thread coconut or desiccated coconut ½ cup
      • fine rolled oats 1 ¾ cups (make sure you use fine rolled oats, not the large Jumbo rolled oats)
      • pumpkin seeds ¼ cup
      • salt good pinch of

 

METHOD
  1. Preheat oven to 170 degC/340 Fahrenheit.
  2. Line a square (18-20cm) baking tin with baking paper.
  3. Melt butter/coconut oil and honey together in a medium-size pot or in a medium-sized bowl in the microwave.
  4. Stir in apricots, sultanas/cranberries, coconut, rolled oats, pumpkin seeds and salt until well combined.
  5. Use the back of a spoon to firmly press mixture into lined baking tin and bake for 25-30 minutes until golden brown on top.
  6. When it comes out of the oven, press down on it with the back of a spoon again to make it firmer (so it doesn’t crumble apart).
  7. Leave to cool in the tin then refrigerate for at least 1-2 hours until firm, before removing and cutting into 8 bars or 16 squares.
  8. Will keep in an air-tight container for about a week. Or can be frozen in an airtight container or snaplock bag for months.

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