I love these because not only are they super awesome for breakfast, they are just as great added to the kids’ lunchboxes (keep them cold) or frozen to use on a busy morning. The recipe makes 20 bars so you’ll have lots of leftovers. If you’re not an apricot lover, feel free to either leave them out or replace with a different fruit.
Catering for an allergy:
Dairy free: Switch the butter for coconut or macadamia oil
Fructose free: Leave off the apricots and use only rice malt syrup in the bars
Wheat free: Use quinoa or rice flakes instead
Nut free: Make the recipe as is. If nuts aren’t an issue feel free to sub the mixed seeds for your favourite nut and the tahini for a nut butter.
If you're looking for more breakfast inspo be sure to grab a copy of my popular ' Stace's Quick & Healthy Breakfasts' recipe eBook..
1/2 cup hulled tahini
1/3 cup honey, rice malt syrup or maple syrup
125g butter or coconut oil
2 tbsp vanilla bean paste / powder
1 1/2 cups whole oats
1 cup desiccated coconut
2 tbsp chia seeds
1 1/2 cups mixed seeds – sesame, pumpkin or sunflower
½ cup dried apricots
Line a 28cm x 18cm pan with baking paper. In a small saucepan, combine the tahini, syrup, butter and vanilla and stir over a low heat until combined. Meanwhile, gently toast all remaining ingredients (except the apricots) in a large frypan over a low heat until just browned and fragrant.
Pour the toasted mixture into a blender and pulse for a few seconds until it’s roughly chopped. Then combine the wet and dry mixtures in a bowl. Press the mixture into the lined pan, ensuring there are no holes. Dice the apricots and scatter them on top, pressing down gently.
Place the pan into the freezer and allow the mixture to set for half an hour. Once firm cut into bars and enjoy. Store any remaining muesli bars in the freezer.
Make these up the night before or on the weekend when you have a little extra time. Store them in the freezer until the morning you’re ready to gobble them up.
I really recommend you source sulphur-free dried fruit, especially apricots. In ingredient lists, the sulphur preservative will be listed as E220 or 220. Sulphur-free apricots won't be the typical bright orange you're used to - they'll be dark brown in colour and also a lot firmer. Why? The sulphur changes their natural colouring. In terms of your health, avoid sulphur whenever you can - its use has been linked to asthma, irritability, mood swings and many behavioural problems.