Baked Muesli Bars

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This is my recipe for Baked Muesli Bars. They are a spin on my Fruitless Muesli Bars that are very popular!

My kiddies absolutely love these and they are made almost weekly in my house. They freeze well too so are great to whip up and freeze for those days you have nothing left in the house for the lunchboxes!

Today is the second day of our fourth round of the #freezertolunchbox 5 day challenge. This edition is all about recreating store bought favourites and oh boy do we have delicious recipes coming up this week. If you missed the challenge and want to know when another is running sign up to our notification mailing list!

On Friday 30th of September our Freezer to Lunchbox eBook will go on sale so if you missed out on any of the rounds you can get them all in this handy book! This will be available from 12pm Friday 30th September from my bookshop.

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Baked Muesli Bars
Serves 12
Print
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 100g butter, cubed
  2. 80g brown or coconut sugar
  3. 90g honey or rice malt syrup
  4. 2 tsp vanilla bean paste
  5. 200g oats
  6. 40g rice bubbles
  7. 20g pepitas
  8. 50g sunflower seeds
  9. 15g chia seeds
  10. 2 Tbsp sesame seeds
Then mix like this
  1. Preheat oven to 170C. Line a slice tin with baking paper.
  2. Place butter, honey, sugar and vanilla into the bowl. 6 minutes / 100C / Speed 2.
  3. Once melted, add remaining ingredients. Mix on Speed 2 until just combined. This will only take a few seconds.
  4. Pour the mixture into the tin and press to compact the mixture.
  5. Bake for 15-20 minutes or until golden brown.
  6. Allow to cool completely before slicing into 12 bars.
  7. Store in an airtight container for up to a week.
Or cook like this
  1. Preheat oven to 170C. Line a slice tin with baking paper.
  2. Place butter, honey, sugar and vanilla into a saucepan over medium heat. Stir often.
  3. Once melted, add remaining ingredients. Mix to combine.
  4. Pour the mixture into the tin and press to compact the mixture.
  5. Bake for 15-20 minutes or until golden brown.
  6. Allow to cool completely before slicing into 12 bars.
  7. Store in an airtight container for up to a week.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/

 

By |2017-06-12T11:20:03+00:00September 27th, 2016|Categories: Breakfast, Lunchbox, Sweets|0 Comments

About the Author:

Peta
Peta is a mum to three gorgeous and very energetic young boys. She loves everyday food that is achievable for a busy family, and has a passion for involving children in cooking.

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