12 adult sized, or 18 child size.
Even when made entirely with organic
ingredients, these are still far, far cheaper to make
than buy. They're quick too - so it's a win, win all
around. These bars are the perfect place to use the
slightly difficult, but very body-compatible, brown
- 2 cups/210gm rolled oats
- 1/4 cup/35gm sesame seeds
- 1/4 cup/35gm pumpkin seeds
- 1/4 cup/35gmm sunflower seeds
- 1/2 cup/74gm sultanas
- 1/4 cup/17gm coconut
- 1/4 cup/57gm dried fruit (any is fine)- finely diced
- 90 ml flavourless coconut oil - measured in liquid
- 45 ml brown rice syrup
- 45 ml maple syrup Pre heat your oven to 180c or
if fan forced, 165c.
Line a biscuit tray 28 x 18 cm approx with baking paper.
Do not trim the corners for it to fit in neatly. This
will allow some of the sticky brown rice syrup to leak
through and stick, making it difficult to lift the bar
Place all dry ingredients in a bowl and mix through
to make sure none have stuck together.
If the coconut oil is solid (when the weather is cooler,
or it has been in the fridge), place a small amount
in a small pot and just melt. Any leftover oil can be
poured straight back into the jar. Measure the coconut
oil into a small bowl, then the syrups. The oily spoon
will make it easier to measure the brown rice syrup.
Mix together and add to the dry ingredients and mix
through well. Place into the baking tray and press down
well with the back of a spoon. Bake for 25 - 30 mins.
When cooked the mix should look golden and ever so slightly
crisp on the edges - this will ensure the inside is
When cooked, remove from the oven and allow to cool,
but not fully (approx 20 mins). When cool to the touch,
lift the paper holding the longer sides of the baking
paper and remove the muesli bar swiftly to a chopping
board, being careful to keep the cooked mix fairly straight.
Cut into desired number of bars using a good, sharp
knife. If the bars tear apart as you are cutting, the
mix is not cool enough. Leave to cool completely before
removing. These are best handled by lifting the cooled
bars with a spatula or turner and placed onto greaseproof
paper, as the brown rice syrup can sometimes make things
a little sticky - this is especially true of bars that
are not fully cooked.
Wrap the bars individually in wax paper for storage,
and quick pick up for lunches or takeout snacks.