Ingredients
Units
Scale
- 1 cup dates (tightly packed (pitted and soaked until they're soft))
- 3/4 cup oats or quinoa flakes
- 3/4 cup puffed grain (try rice or millet)
- 1/2 cup desiccated coconut
- 3/4 cup mixed seeds (I use sunflower, pumpkin, chia, sesame and flax seeds)
- 1/3 cup carob or cacao chunks
- 2 tbsp coconut oil (melted)
- 1 tsp vanilla powder or essence
Instructions
- Preheat your oven to 180°C and line a shallow baking tin with baking paper.
- In a blender, combine softened dates with coconut oil until a thick paste is formed. Stir through all remaining ingredients until well combined.
- Using your hands, place mixture into baking tin and press down firmly so there are no holes. Using a butter knife, slice the mixture into bars before placing in the oven for 30 minutes or until cooked through and slightly crispy. Remove from oven, cut through the bars again and separate. Allow them to cool on a cooling rack.
- These muesli bars store great in an airtight container in the fridge for 2 weeks or in the freezer for a month.
Notes
- A typical muesli bar will have a long ingredient list filled with sugars, preservatives and bleached white flour. This recipe is different – it uses the natural sweetness of dates, iron-rich and energy-giving seeds and unrefined carob or cacao chunks to provide a natural chocolate flavour.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
