Breakfast Muesli Bars
- 2 cups rolled oats
- ⅓ cup sunflower seeds
- ⅓ cup pumpkin seeds
- ¼ cup sesame seeds
- ¾ cup chopped pecan nuts
- ½ cup raisins
- ½ cup chopped dried apricots
- ½ teaspoon salt
- 3 tablespoons honey
- ½ cup brown sugar
- 1 tablespoon coconut oil
- 3 tablespoons almond butter
- 1 cup chopped Medjool dates, blended to puree
Pre-heat the oven to 160°c and line a baking tray with parchment paper.
In a large bowl, combine the oats, seeds, nuts, dried fruit and salt and mix well.
In a small saucepan, melt together the honey, brown sugar and coconut oil.
Stir in the almond butter and date puree and mix well.
Pour the wet ingredients over the oat mixture and mix well.
Press the muesli mix into the prepared baking tray and smooth the top.
Place in the oven and bake for 30 minutes until golden brown. (If the mixture is browning too quickly, simply cover loosely with a bit of foil halfway through baking).
Remove from the oven and allow to cool for 10 minutes then cut into bars and allow to set overnight in fridge.
These bars will keep for a week in the fridge in an airtight container.
Recipe and image courtesy of Alida Ryder.