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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

  • Serving Size: 12

  • Author: TRTLMT
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30
Scale

Ingredients

  • 100g butter, cubed
  • 80g brown or coconut sugar
  • 90g honey or rice malt syrup
  • 2 tsp vanilla bean paste
  • 200g oats
  • 40g rice bubbles
  • 20g pepitas
  • 50g sunflower seeds
  • 15g chia seeds
  • 2 Tbsp sesame seeds

Instructions

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.

Disclaimer

Please do not copy or share my recipes in full elsewhere. Please share the recipe URL instead. Before commencing any recipe, please be sure to read and adhere to the user guides and safety manuals of your thermo mixer and/or other appliances used. Each appliance differs; therefore, the recipes and methods are to be used as guides only. Exercise caution and common sense in the kitchen at all times.

 

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