Description
These Crunchy Muesli Bars are a delightful homemade snack perfect for breakfast or an energy-boosting treat. Made with wholesome ingredients like rolled oats, almonds, pepitas, sultanas, and a touch of honey and peanut butter, they offer a perfect balance of sweetness and crunch. Easy to prepare and bake, these bars stay fresh and crunchy for weeks, making them an ideal grab-and-go snack.
Ingredients
Scale
Wet Ingredients
- 1/4 cup honey
- 1/4 cup natural peanut butter, smooth or crunchy
Dry Ingredients
- 1 1/2 cups rolled oats (not steel cut)
- 1/2 cup almonds, roughly chopped
- 1/4 cup pepitas (pumpkin seeds)
- 1/2 cup sultanas
- 3/4 tsp cinnamon powder (or pumpkin spice)
- 1/4 tsp cooking/kosher salt
Optional
- 2 tbsp small chocolate chips or 3 tbsp regular dark chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 160°C/325°F (140°C fan-forced). Line a 20 cm / 8″ square tin with baking paper, leaving an overhang for easy removal later; greasing is not necessary.
- Toast Dry Ingredients: Spread the rolled oats, roughly chopped almonds, and pepitas on a baking tray. Bake them for 10 minutes to toast lightly, then transfer the toasted mixture into a heatproof bowl. Add sultanas, cinnamon powder, and salt to the bowl and mix well.
- Make Muesli Mixture: In a heatproof jug, microwave the honey and peanut butter on high for 30 seconds. Stir to combine until smooth. Pour this mixture over the toasted oat blend and mix thoroughly. It may seem difficult to fully incorporate at first, but keep stirring using a cutting motion to evenly coat all ingredients.
- Press Mixture into Pan: Transfer the combined muesli mixture into the prepared baking pan. Press down firmly and evenly to compact the mixture. Once cooled slightly, scatter chocolate chips over the surface. Cover with a sheet of baking paper and press down firmly again to embed the chocolate chips into the bars.
- Refrigerate: Refrigerate the pan for 1 hour or until the mixture is firm enough to lift out without bending.
- Preheat Oven Again: Preheat your oven again to 160°C/325°F (140°C fan-forced) preparing for the final bake.
- Cut Bars: Use the baking paper overhang to lift the muesli slab out onto a cutting board. Cut the slab in half, then cut each half into 5 bars, making a total of 10 bars. Transfer them back onto a baking tray, spacing them out to ensure even baking.
- Bake: Bake the bars for 25 minutes or until they turn golden on the surface and golden brown around the edges but are not burnt.
- Cool and Store: Remove the tray from the oven and allow the bars to cool on the tray; they will firm up and become crunchy as they cool. Once fully cooled, store the bars in an airtight container. Keep refrigerated if your environment is warm. These bars remain crunchy for up to 3 weeks.
Notes
- Note 1: Honey acts as the natural sweetener and binder in this recipe.
- Note 2: Smooth or crunchy natural peanut butter can be used depending on preference.
- Note 4: Chocolate chips are optional but add a delicious touch; small chips blend better, but regular dark chocolate chips work too.
- Note 5: Toasting the oats and nuts enhances their flavor and crunchiness.
- Note 6: Warming the honey and peanut butter makes it easier to combine thoroughly.
- Note 7: If mixing the wet and dry ingredients is difficult, use a sturdy spatula and cutting motions to fully incorporate the mixture.
