Healthy Home Made Muesli Bars the kids will love

Posted by Lana Armstrong on

This recipe came about as my son in kindy at the time asked for us to make some muesli bars as he had seen them in the kids lunchboxes at school. I take every opportunity with my kids to give them a yummy treat whilst nourishing their bodies at the same time. The thriving vanilla powder whilst is entirely optional i highly recommend the Nutra Organics powder as it is packed full of goodness, it has only been a recent addition to our recipe since we started stocking the range. Once i made it with my son he asked me how we then got it into the wrapper that the other kids came in, he was disappointed his couldn't be in the packet, if only he new how lucky he was to have home made!

This recipe is simple and easy so a great one to get the kids making. We even have all the dry ingredients available pre-weighed in jars from time to time for you to purchase if you shop locally with us in Karratha

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[PREP 5 min ] [COOK 12 min] [TOTAL 17 min] [SERVES 15 bars]

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Ingredients                                         

15g puffed ricepuffed spelt, or puffed millet  (3/4 cup)

80 g rolled oats (3/4 cup)

50g dried fruit (I like to use a mixture of cranberries and sultanas) (1/4 cup)

45 g of either sunflower seeds or pepitas or an even mix of both (1/4 cup)

15 g desiccated coconut (2 tbspn)

1/2 tspn Cinnamon

2 Tbps Sunflower butter or your choice of nut butter

90 g raw honey

2 Tbps coconut oil

1 Tbsp of Vanilla Protein powder or 1tsp of vanilla essence/extract or paste

1 Tbsp of chocolate chips  optional

 

Thermomix Method

  1. Preheat oven to 170 degrees fan forced
  2.  Add puffed rice, oats, dried fruit, seeds, coconut, cinnamon and protein powder (if using) and mix for 15 seconds speed 2. Set aside
  3. Add Sunflower butter (or other butter), raw honey, coconut oil and vanilla extract (if using) to bowl and mix for 2 minutes 100 degrees speed 2 or until melted
  4. Add dry ingredients back to bowl and mix for 45 seconds reverse speed 2 or until well combined
  5. Pour mixture to a pre-lined 20cm x 20cm pan and bake in the oven for 12 minutes, or until golden.
  6. Allow to cool entirely in pan. If drizzling with chocolate melt chocolate chips and add 1 tspn of coconut oil to thin 50 degrees speed 2 2 minutes or until melted
  7. Drizzle chocolate over the top of the muesli bars
  8. Once chocolate has set cut museli bars into preferred size. We cut into 5 long bars and then cut each long bar into 3 to make 15 slices
  9. Store in an air tight container for 5 - 7 days or until devoured!

 

Traditional Method

    1. Preheat oven to 170 degrees fan forced
    2. Add puffed rice, oats, dried fruit, seeds, coconut, cinnamon and protein powder to a bowl and mix well
    3. Melt Sunflower butter (or other butter), raw honey, coconut oil and vanilla extract in a saucepan until melted and well combined
    4. Add the wet ingredients to the dry ingredients and mix until well combined
    5. Pour mixture to a pre-lined 20cm x 20cm pan and bake in the oven for 12 minutes or until golden. 
    6. Allow to cool entirely in pan. If drizzling with chocolate melt chocolate chips and add 1 tspn of coconut oil to thin 
    7. Drizzle chocolate over the top of the muesli bars
    8. Once chocolate has set cut museli bars into prefered size. We cut into 5 long bars and then cut each long bar into 3 to make 15 slices
    9. Store in an air tight container for 5 - 7 days or until devoured!

     

    NOTES

    This is a very forgiving recipe that you can change to suit whatever is in your pantry. Its also a great recipe to get the kids involved in.

    Different ovens may differ in cooking speed so your muesli bars may need a little longer  than others.

    If you would like thicker muesli bars use a smaller tray and you may need to cook for a little longer.

    VARIATIONS

    We use sunflower butter to make it nut free for school lunchboxes

    Use our vegan choc chips and rice malt syrup to make it vegan/dairy free 

     

     

     

     


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