So recently I was lucky enough to travel to Sydney for ThermoFest '16 (good lord that was the most fun I think I have ever had!!) and I decided to take some "snackage" with me incase I needed food on the run (I seriously needn't have bothered, they fed us exceptionally well!). But anyway I grabbed some packaged muesli bars which is something I NEVER do anymore, just looking at the ingredients list sends shivers up my spine. However I really liked these particular ones and my daughter loved them also. Time to create my own version! So here is my new go to snack on the run. It will take no time for you to make and will keep you going throughout the day. Also makes a great breakfast bar for the kids that don't do breakfast! Hope you guys enjoy these as much as I am. Eb x
Note: Just as a quick cost comparison, my bars will cost you $1.08 per 100g, the store bought version will cost you $2.62 per 100g. SAVING YOU $1.54 per 100g.
- 150g raw almonds
- 50g pepitas
- 20g sunflower seeds
- 20g coconut oil
- 200g rolled oats
- 80g dried cranberries
- 50g shredded coconut
- 150g rice malt syrup
- 60g dark choc bits
- Extra 50g dark chocolate melted for top - optional
Preheat oven to 160° and place some baking paper on a tray.
Line a square 20cm baking pan with paper.
Place almonds in the bowl and chop on Speed 6 for 3 seconds. Add pepitas, sunflower seeds and coconut oil, mix on Reverse Speed 3 for 5 seconds. Lay on the baking paper and place into the oven for approx. 20 minutes. Note: roasting the almonds and seeds is optional but does give the slice a nicer texture.
Allow the almond mix to cool.
Place back into the bowl along with rolled oats, cranberries, coconut and rice malt syrup. Mix on Reverse Speed 3 until well combined. Add choc bits and mix again on Reverse Speed 3 for approx. 5-10 seconds.
Press firmly into your pan then pop into the fridge to cool. Cut into squares and top with a drizzle of melted chocolate if you choose.