- Prep time
- 0:15
- Cook time
- 0:20
- Skill level
- Low
- Serves
- 12
Parents of growing children will, no doubt, be well acquainted with the voracious hunger that can swiftly descend upon kids following school pick-up.
These muesli bars, made with lots of seeds and honey, make for a mighty satisfying snack, particularly when served alongside a glass of kefir. Soft and chewy, with just a bit of crunch from the pepitas, my whole family enjoys them.
Here, generous amounts of honey, butter and almond butter act as a sort of glue that holds together the oats and seeds. Swapping the almond butter for hulled tahini will make these muesli bars nut free, and potentially a suitable lunch box snack for children who attend nut-free schools. Though keep in mind, some may be allergic to sesame seeds.
I like to make a big batch of these bars on the weekend and serve them not just after school, but at breakfast time, too — ideal for the mornings when you're running late, or when you simply want something quick that requires little clean up. Many times I've enjoyed a bar or two for breakfast myself, alongside a cup of strong back coffee. Quite the perfect pick me up.
Tips:
- If using rolled oats instead of quick oats: pulse the oats a few times in a food processor to break them up. Using standard rolled oats will lead to crumbly bars.
- Use natural almond butter: this means almond butter that is made of 100 per cent almonds.
- Swap the almond butter for hulled tahini: this will make the bars nut free, however keep in mind this won't be suitable for anyone allergic to sesame seeds.
- Avoid using peanut butter: I don't recommend swapping the almond butter for peanut butter — the flavour doesn't suit the bars.
- Baking tray: if you don't have a tray that is precisely 18cm x 23cm, you can use a slightly larger tray and simply leave some of the tray unfilled (ie. form the mixture into a shape that is 18cm x 23cm).
- Allow the bars to cool completely before slicing: it's very important you allow the muesli bars to cool completely in the pan before slicing. This will take 1–2 hours. I know, I know — it's hard to wait. But if you fast track the process, the bars will likely crumble.
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Ingredients
Method
- 1.Preheat the oven to 180˚C (or 160˚C fan). Line an 18cm x 23cm baking tray (one with raised sides — see tips above) with baking paper.
- 2.Lightly toast the pepitas in a skillet over low heat, shaking the pan every now and then (this should take 5–10 minutes).
- 3.Meanwhile, place the oats, hemp seeds and salt in a large mixing bowl. Once the pepitas are toasted, add them to the mixing bowl.
- 4.Melt the butter in a small saucepan over low heat. Turn the heat off and add the almond butter, stirring well (the warmed butter should help melt any lumps present in the almond butter). Add the sugar and honey and stir well.
- 5.Pour the butter and honey mixture over the oats. Stir well to combine.
- 6.Tip the mixture into the prepared baking tray and pack tightly by pressing down firmly with a silicone spatula or the back of a large spoon (moisten the spatula/spoon with water to help stop the mixture sticking).
- 7.Bake in the oven for 18–22 minutes until golden (the edges will be darker than the middle, but you want some golden colour across the middle).
- 8.Remove the bars from the oven and allow them to cool completely in the pan (1–2 hours) before slicing into bars. Store in the fridge (wrapped tightly or in an airtight container) for up to five days.