A client recently asked me to help her modify a Muesli Bar recipe to make it healthier. We took out the refined cane sugar and replaced it with coconut sugar, making the bars lower GI and higher in essential nutrients, replaced the butter with coconut oil so it won’t impact cholesterol levels and won’t turn rancid when heated. I also threw in some chia seeds for omega 3, calcium, antioxidants, protein and iron.
I’ve made two batches of these delicious bars now and they are a hit! I thought I should share the recipe in case you want to do some lunch box baking this weekend!
You will need:
1 cup rolled oats
1 cup coconut flakes
½ cup almond meal
½ cup chia seeds
½ cup sunflower seeds
½ cup pumpkin seeds
1 cup currants/sultanas
1/3 cup coconut oil
½ cup raw honey
¼ cup coconut sugar
Line a 3cm deep 16cm x 28cm baking pan with baking paper.
Dry cook the oats, coconut and almond meal in a frying pan over medium heat stirring for 8-10 minutes or until golden. Add the dried fruit and seeds and set aside to cool.
Heat coconut oil, honey and coconut sugar in a small saucepan over medium heat, stirring until sugar dissolves. Bring to boil. Reduce heat to low and simmer without stirring for 7 minutes. Add to dry ingredients and stir to combine.
Spoon mixture into the pan and press down with a large spoon. Allow to cool, cut into 16 squares and store in an air tight container for up to 7 days.