Homemade Muesli Bars

Home Made Muesli BarsThis delicious recipe for home-made muesli bars was given to me a while ago now. I have to admit it’s just surfaced after I’ve cleaned out a pile of very important papers – so important they hadn’t been touched for 6 months!

So, I haven’t tried the recipe myself, but plan to on the weekend. Hopefully they’ll be as good as my friend’s.

And just for the record, this recipe should make approximately twenty-four  40gm bars (Carmen’s bars are 45gms, Uncle Toby’s 35). They are comparable in their energy yield- about 190 calories per bar, vs 199 for Carmen’s bars- and of course you can modify the amount of honey, sugar and dried fruit you put in.

Experiment with the dried fruit you use. My friend used goji berries. She also gave me a tip on the wheat germ: it has a tendency to cook more quickly than the other grains, so add it later.

The cup measurements were the original measurements given to me – I converted to grams to work out the calories, so probably using the cup measurements would be best. I’d love to hear how you go

Ingredients

1 cup (85 gms) rolled oats
1 cup (80 gms) desiccated coconut
1/2 cup (40gms) wheat germ
1/2 cup (60 gms) sesame seeds
1/2 cup (70 gms) sunflower kernels
1/2 cup (120gms) pepitas/pumpkin seeds
1 cup (150 gms) sultanas
125gm butter
1/2 cup (170 gms) honey
1/3 cup (70 gms) brown sugar

Method

  1. Grease and line a 3cm deep 16cm x 28 cm baking pan with baking paper.
  2. Cook oats, coconut, wheat germ, sesame seeds, sunflower kernels and pumpkin sees in a frying pan over medium heat, stirring, for 8 to 10 minutes or until golden. Transfer to a bowl. Set aside to cool. Stir in sultanas
  3. Cook butter, honey and sugar in a small saucepan over medium heat, stirring, for 3 to 4 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer, without stirring for 7 minutes or until mixture forms a smooth, soft ball when a little is dropped into ice-cold water. Add to dry ingredients. Stir until combined.
  4. Spoon mixture into pan. Use a large metal spoon to press down firmly. Allow to cool. Cut into squares. Store in an airtight container for up to 7 days in fridge.

 

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