Megann's Healthy Muesli Bars
Serves:  24
Average: 3.5 (2 votes)
Difficulty:
Cuisine:
Saved:
Australian
626
Recipe by: Megann's Kitchen
:: These bars are a Megann's Kitchen creation of my favourite things in muesli. This health snack could easily be a breakfast bar for people on the run or an afternoon snack to cure the 3:30 munchies. I add seeds for extra goodness and energy, which I find delicious.
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Megann's Healthy Muesli Bars
Ingredients:
Flavouring Ingredients
Muesli Bar Binding & Dry Ingredients
Method:
Flavouring Ingredients
  1. Add the flavouring dry ingredients - the dried apricots, dried pears, dried cranberries, pumpkin seeds/pepitas, sunflower seeds - into the bowl of dry ingredients.
  2. Add the wet binding ingredients to the dry ingredients & stir. Tip into the prepared tin & press with the back of a spoon or spatula. Use a smooth glass on its side & roll over the top, pressing & smoothing the mixture.
  3. Bake in the oven for 20 minutes. Remove and smooth over with the glass again. Allow to cool for 30 minutes then cut with a sharp knife into your desired bar sizes. Place into the refrigerator and chill.
Tips & Hints:
  • Megann's Kitchen Notes :: When I discovered the fat content & nutritional benefits of white chocolate vs meltable dried yoghurt were not that dissimilar, I have been using white chocolate ever since. I sometimes melt 80-100g of Nestle White Plaistowe Chocolate or Lindt 70% dark cocoa chocolate over the top. Place the melted chocolate into a zip lock bag, cut a tiny hole off the corner & drizzle over the cut muesli bar in the tin then place it into the fridge to harden. Re-cut through the lines before portioning. This adds a creamy smoothness to the bar. Delicious! :: Change it up! You can add any kind of dried fruit, nuts, berries or seeds that you like. Keep the base dry ingredients & swap out the flavourings. :: For a gluten free option, simply leave out the flour. It acts as an additional binder, however it isn't essential. :: In order to stop your muesli bar crumbling all over the floor at the first bite, store it in an air-tight container in the fridge with parchment paper in between each layer. :: For more essential top Megann's Kitchen advice, follow onto the Megann's Kitchen web site at megannskitchen.blogspot.com.au ::
Muesli Bar Binding & Dry Ingredients
  1. Preheat oven to 160°C (320°F). Line a lamington tin with parchment paper.
  2. Place the binding ingredients - the butter, brown sugar, golden syrup & honey - in a small saucepan & melt whilst stirring until just foaming. Once melted, set aside & assemble the dry ingredients.
  3. Place the desiccated coconut, rolled oats, rice bubbles, flour & cinnamon - into a large bowl, then add the below flavouring accents.
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