My Easy No-Bake Muesli Bars are great for brekkie or the kids’ lunchboxes. The recipe makes 20 bars so you'll have a few leftovers. I keep mine frozen and pull them out on the day, ensuring I keep them cold in the babes lunchbox.
- 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 mangos
- 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. Slice the mangos 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.
- You CAN stir your fried fruit through the mix, that works great too.
- Catering for an allergy:
Dairy free: Switch the butter for coconut or macadamia oil
Fructose free: Leave off the mangos and use only rice malt syrup in the bars
Wheat free: Use quinoa or rice flakes instead
Add nuts: Sub the mixed seeds for your favourite nut and the tahini for nut butter.
- Prep Time: 15
- Cook Time: 30
- Serving Size: 20
- Calories: 0
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Protein: 0
- Cholesterol: 0