I’m a mad keen muesli eater – it’s my fave breakfast cereal and I’ve long been a maker of my own granola but there’s something way more convenient about having a stash of muesli bars at the ready. The Bebito loves these too and they’re a great transportable snack.
Recipe adapted from Donna Hay kids magazine edition 6
3 cups rolled oats
1/2 cut plain flour
2 tablespoons brown sugar (I don’t put this in)
1 cup sultanas (I make up a full cup of various seeds, nuts and sultanas and often dried apple or cranberries too, depending on what’s in the cupboard)
1/2 cup coconut
1/4 cup honey
1/4 cup golden syrup
1/2 cup vegetable oil
1. Preheat oven to 160 degrees. Place all dry ingredients in a bowl and mix.
2. Melt honey and golden syrup (I do this in 20 second bursts in the microwave) until runny. Whisk the oil in.
3. Add the honey syrup to the oat mixture and mix well.
4. Spoon into 24 lightly greased 40ml capacity muffin tins and bake for 15-20 mins until quite golden brown but not too dark. They’ll be a bit chewy still at this heat and cooking time if that’s the way you like your muesli bars or if not, cook a bit longer.
To help them set I use the back of a spoon dipped in water and squish down on the mixture to compact it down and smooth the top a bit.