I'm always trying to come up with healthier alternatives to processed foods. Store bought muesli bars tend to be high in refined sugar and also can contain some other unwelcome food additives.
These muesli bars are perfect for breakfast on the run or popping into school lunch boxes. Sweetened with honey and banana, they are also refined sugar free, wheat free, egg free, tree nut free and dairy free.
To make these completely gluten free simply replace the oats with almond meal or quinoa flakes.
You can also omit the peanut butter and replace it with tahini if peanuts are an issue.
Seeds and coconut ensure these bars are high in protein and healthy fats, to give sustained energy throughout the day and the addition of cinnamon evens out blood sugar levels.
4 tablespoons honey
4 heaped tablespoons peanut butter or tahini
4 tablespoons coconut oil or butter (melted)
1 ripe banana
1/2 cup rolled oats or almond meal or quinoa flakes
1 1/2 cup shredded coconut
1 cup pumpkin seeds
1/2 cup sunflower seeds
3 teaspoons cinnamon
50g dark 80% cocoa chocolate (optional)
Preheat the oven to 160ºC and line a slice pan with baking paper.
Add the honey, peanut butter and melted coconut oil to a food processor and mix until well combined.
Add the banana - mix again.
Add the remaining ingredients, process until well combined, scraping down the sides occasionally.
Press into the lined slice pan using the back of a spoon.
Bake at 160ºC for 30 minutes until golden.
Whilst the slice is cooling down, melt the dark chocolate in a small pot over some simmering water.
Once the muesli slice has cooled completely cut into bars and drizzle the melted chocolate over the top.
Store in an airtight container in the fridge or pantry for 4-5 days.