Homemade muesli bars couldn’t be easier to make, and give you complete control over what you put in them. With just a few simple ingredients and a basic recipe that is super easy to adapt, you can make them baked or unbaked, or a combination of the two.
Homemade Muesli Bars
There are several ways to go about making granola (or muesli) bars. The first (and obviously most important) consideration is how you like to eat them. And then it probably depends on how much actual cooking you want it to involve.
Some recipes are entirely raw, which results in the kind of squidgy bar with no hints of toasty baked flavour at all. Then there are the recipes that follow a kind of flapjack routine, with fairly similar results depending on whether you use butter or peanut butter, and how much sugar/syrup you use. Generally speaking, a flapjack has more butter and sugar and also less of the extra interesting bits such as nuts and seeds.
Or you can do both, like in our recipe below. The dry ingredients get an initial toast/bake in the oven, followed by the actual bake itself. You end up with a robust bar full of totally toasty flavours and a dense kind of chewiness. Defo more granola than muesli, which is not necessarily a bad thing.
Recipe for baked muesli bars
You can switch out some of the ingredients, as long as you end up with the same amount of dry ingredients to wet. Don’t like almonds? Then swap them out for seeds or even just extra oats. The sesame works exceptionally well, as does the coconut. You could use any type of nut butter that you like, but we particularly recommend our all-natural organic banoffee peanut butter, with added banana chips. You will find it linked in the ingredients list below.
2 cups rolled oats
1/4 cup white or black sesame seeds
1/2 cup coconut chips
1/2 cup almonds, chopped
1/4 cup honey
1/4 cup maple syrup
1/2 cup peanut butter
2 tsp vanilla powder
1/4 tsp salt
1/2 cup dried blueberries
- Line a 20cm x 20cm square deep baking tin.
- Preheat the oven to 180C.
- Spread the oats, sesame, almonds, and coconut on a baking sheet and toast for around 10 minutes, stirring once or twice.
- Warm the honey, maple syrup, peanut butter, salt and vanilla together in a saucepan until melted and combined.
- Mix the dry ingredients, including the blueberries with the wet mix until completely combined.
- Reduce the oven heat to 150C.
- Press the mixture firmly into the lined tin and bake for 15 to 20 minutes until golden brown.
- Leave to cool for at least 2 hours before cutting into squares. If you cut it too early, it will crumble.
- You can store your muesli bars in several ways, but they do seem to improve with age. They will keep in an airtight box in the fridge for at least a week, or you can wrap them separately and freeze them. They will also keep for several days outside of the fridge, but it all depends how you like to eat them. At room temperature they are soft and crumbly, whilst from the fridge they are more chewy.
Why not try swapping out plain old regular oats for our 5 grain porridge mix instead?
Explore the rest of our organic ingredients for healthy baking.
This article was reproduced on this site with permission from operafoods.com.au the “Breakfast Cereal Manufacturers”.
See original article:- Homemade Muesli Bars