muesli -ar

Muesli Slice

When that mid morning or afternoon hunger sets in, make sure you’re prepared with the right emergency foods to help keep you on the right track. Fresh fruit, trail mix or yoghurt make a terrific snack and so do these delicious home-made muesli bars that will take the edge off any hunger and are much healthier than the traditional store bought versions.

These bars take around 5 minutes to mix up from your favourite bircher muesli combo then all you need to do is bake them. Like most muesli bars, we have made ours with rolled oats.

The soluble fibre can help lower blood cholesterol and because they are low GI, they will provide lasting energy.

If you’re on a gluten free or *paleo diet* just substitute the oats for nuts, seeds and sun-dried fruit. Our muesli bars provide a good source of protein to help keep you fuller for longer and we have added a little coconut oil which is kind to the arteries, and serves as an anti-inflammatory to the body.

Fun fact – The History of Muesli

It was developed around 1900 by Swiss physician Maximilian Bircher-Benner for patients in his hospital!

Ingredients

Makes approx 16 slices

  • 3 cups (350g) natural  muesli
  • 1/2 cup goji berries
  • 1/2 cup  pumpkin seed
  • 1/2 cup sunflower seed
  • 1/2 cup shredded organic coconut
  • 3 eggs
  • 1 teaspoon vanilla
  • ½ teaspoon ground cinnamon
  • 1/4 cup (60 ml)  coconut oil
  • 1/4 cup (60 ml) honey
  • 1/4 chia seeds

 

Method

  1. Preheat oven to 160 C (fan forced)
  2. Combine muesli, eggs, vanilla, cinnamon, olive oil and honey in one large bowl. Stir until mixed through.
  3. Spoon into a baking tin lined with baking paper and sprinkle over chia seeds.
  4. Bake for 25 – 30 minutes until golden.
  5. Cool then cut into 16 pieces.
 Notes

*For gluten free or paleo diet, substitute bircher muesli with 3 cups combined almond meal, seeds, walnuts & sun-dried dried fruit.*

For those with egg allergies, replace with mashed banana in the recipe.

These bars will keep in an airtight container for up to 5 days. Store in fridge.