Instead of buying heavily processed muesli bars make you own. They are so easy and you can add all sorts of nuts and dried fruit into the mix. This one is high in protein and essential fatty acids keeping you full.
All the ingredients are bound together by a mixture of butter and honey. The muesli bars can be kept in an airtight container for at least a week
Ingredients
1 cup of rolled oats/ Quinoa flakes
1 cup of unsweetened desiccated coconut
1/4 cup of sesame seeds
1/2 cup of sunflower seeds
1/2 cup of raw pumpkin seeds
1 cup of dried, unsweetened cranberries or sultanas
1/4 of flax seeds
2 tbs chia seeds
100 grams of butter (just under 1/2 cup)
1/2 cup of honey or agave syrup
Baking paper
Method
Grease and line a 3cm deep, 16cm x 28cm (base) baking pan with baking paper. Cook oats, coconut, sesame seeds, sunflower seeds and pumpkin seeds 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 and linseeds
Cook butter, honey 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 soft ball when a little is dropped into ice-cold water. Add to dry ingredients. Stir until combined.
Spoon the mixture into pan. Use a large metal spoon to press down firmly. Allow to cool. Cut into squares. Store in a foil-lined airtight container for up to 7 days.
