This is the next recipe in my Sweet & Healthy series. I used to buy muesli bars all the time, I took them to work and college to snack on in the afternoon, you know when you get that craving for something sweet. The companies that make these spend millions on packaging and marketing to make you believe that they are the healthy alternative and are actually good for you.
So no true.
Nearly all of them are packed with sugar and oil or butter so that any goodness you might be getting from the fruit, seeds and nuts is completely irrelevant. You might as well buy a toffee apple with a side order of candy floss.
Making your own is really quick and easy, you have complete control over what goes in them and you aren’t paying for fake organic looking packaging and advertising campaigns with sunny farms in them. If you don’t like raisins leave them out, prefer hazelnuts to almonds then put them in instead.
Chewy Fruit & Nut Muesli Bars Recipe
Makes 8-12 depending how you cut them. Vegan, Gluten-free
- 1 large very ripe banana
- 90 g (1 cup) oats (gf)
- 5 Tbsp grated coconut
- 1 tsp vanilla extract
- 8 Tbsp (1/2 cup) flax meal
- 1 Tbsp honey/agave syrup
- 4 Tbsp oat milk (or your choice of milk)
- 1/2 tsp cinnamon
- 50 g (1/3 cup) raisins
- 50 g (1/3 cup) sunflower seeds
- 50 g (1/3 cup) dried cranberries
- 50 g (1/3 cup) flaked almonds
Preheat the oven to 175C and line a baking sheet with baking paper brushed with a little oil.
Put the chopped banana, oats, coconut, vanilla, flaxmeal, cinnamon and honey in a food processor and pulse together slowly. Add the milk a tablespoon at a time until it comes together. Add in the rest of the ingredients and pulse together again. You can blend it really well or leave some bits chunky.
Tip the mixture out onto the lined baking sheet and shape it into a flat, even square about 1/2 cm thick with a spatula. It takes a bit of time & patience to make it even but they will be easier to cut into squares or rectangles later. Top with a few more flaked almonds and sunflower seeds and press them down a bit.
Bake for 11-13 minutes until the edges are just starting to brown. Cut into 12 squares or 8 rectangles while still warm. Leave to cool and store in an airtight container.
It is my first Healthy Baking with Chocolate Workshop this Saturday 2nd March 5pm-9m. We will be making and tasting:
Chocolate Butterfly Cupcakes with Chocolate Ganache Filling
Dark Chocolate & Orange Almond Torte
Chocolate, Date & Walnut Energy Truffles
Chocolate, Hazelnut & Date Caramel Tart with an Almond Crust
Wholemeal Chocolate Chunk & Hazelnut Cookies
All of these recipes use wholemeal spelt flour or ground almonds rather than processed flours. We use coconut oil or olive oil instead of butter and use honey, maple syrup or miel de cana instead of refined sugars.
Here’s a preview of the cookies. If you are lucky I might have time to share the recipe with you next week…