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Slice of Wednesday: Muesli Bars

 

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D'you know, my very first post, in May 2009, was a muesli bar recipe. In fact, this one. It was before I'd thought about actually including photos of the food, and unless you are either of my two sisters you probably never read it. 

So I'm posting it again. 

There's something else about these little bars: before there was Buena Vista Farm Bikkies there was Grub Organics. I never actually got to retail stage, but I put way more time into the recipe testing phase than I ever did with the Bikkies. It was a little organics snackfood company for kids that I was building with my friend Anita, and my muesli bars were probably the product I was most proud of. I make a mean muesli bar. It has to be hard, solid, seedy, not too sweet, a bit chewy, and have lots of toasted oats. 

 

 

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What I love about this one is that it's very flexible, depending what is in your cupboard. The original recipe on my recipe index has wheatgerm (which I'm out of today) and pepitas (also out.) Just sub in whatever you like. Chuck in apricots. Dates. Swap out the quinoa for rolled barley or whatever you have. 

 

 

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Muesli Bar

Ingredients:

1 cup oats

½ cup sunflower kernals

½ cup linseed

1 cup quinoa flakes

½ cup sesame seeds

1 cup sultanas

½ cup dried cranberries

125g butter, melted

½ cup honey

 

OK. Grease and line with baking paper a 3cm deep 16x28cm tin. A slice tin. Or really, whatever size you've got that's not in the dishwasher. 

Cook the oats, quinoa flakes, sunflower kernals and linseed in a frying pan over a medium heat, stirring until golden or you start to lose your sense of humour about it.

Transfer to a bowl. Put it somewhere to cool where the baby won't tip it over her head. Stir in sultanas and cranberries.

Cook butter and honey in a small saucepan over medium heat for a few minutes. No, your stirring arm should not be fatigued yet. Bring to boil and reduce heat to low. Simmer, without stirring, for a few minutes until the mixture is really golden. Let's say bronzed. Add to dry ingredients and stir until combined.

Spoon into your pan and use a large metal spoon to press down firmly. Cool and cut into bars. If you store it in a foil lined container they'll be good for seven days. Good luck keeping them in the cupboard that long. Now insist someone else do the washing up. You did the cooking and it's a very tasty, healthy snack. You gave birth AND you just made something with sunflower kernals in it. You are awesome.

 

 

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I love Wednesdays.

Thanks for visiting and inspiring me to make a slice. 

xxx

10 Comments on “Slice of Wednesday: Muesli Bars

Jo
February 1, 2012 at 10:41 pm

I have been looking for a great muesli bar recipe for ages and this looks perfect! The only problem is that I live in Japan and no matter how I have searched I can’t find quinoa flakes, rolled barley or linseed for sale anywhere! I do have wheatgerm in the cupboard… can you make a suggestion as to what I could substitute the quinoa and linseed for? After discovering your “Slice of Wednesday” Thursday has become my baking day. My whole family loves you! Thank you for such great, easy to make recipes.

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remoteislandparadise
February 1, 2012 at 10:45 pm

This post made me laugh… I so get the idea of the righteousness of baking with seeds. I have been known to put chia and pumpkin seeds into chocolate crackles so I can feel good about the kids (and lets be honest, myself) eating them! Am going to give this one a try. Cheers x

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innerpickle
February 1, 2012 at 11:02 pm

As long as you have your wet mix (125g butter + half cup honey) your dry mix just needs to be 1 cup oats + 1 cup wheatgerm if youve got that (and forget the quinoa) then about a cup to a cup and a half of any seeds you can get can you get pumpkin seeds in Japan? Add in about a cup to a cup and a half of dried fruit and youre apples. Its a very forgiving mix.

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Jo
February 1, 2012 at 11:26 pm

Thank you! That makes it really simple. I will give it a try tomorrow. I have plenty of pumpkin seeds, sesame seeds etc. so I’ll try a few different combinations. Thanks for your quick reply.

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Julie
February 2, 2012 at 12:30 am

That looks fantastic! I make a Nigella Lawson muesli bar but it has nuts in so the kids can’t take them to school. DH loves it, but I’ve been looking for a different one for the kiddies. Will definitely be giving this a go!

Thank you:)

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Tracy
February 2, 2012 at 5:49 pm

So I’m going to have to make this now. I made your muesli last night and had it for breaky this morning. YUM.

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Garage
February 3, 2012 at 10:32 pm

Thanx to share with us this beautiful recepies.It really wonderful.I really try to make it at home.I hope it will testy.

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Keds
February 10, 2012 at 9:54 am

I’ve never made something like this before. Do you use oil in the pan when cooking the oats and seeds?

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innerpickle
February 10, 2012 at 3:07 pm

Nope, no oil, just dry roast.

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Beth
May 18, 2012 at 9:13 am

Thanks for this recipe! I made them on Wednesday and they are scrummy! I’m a bit of a health nut, so I figured out they have iron, magnesium, omega-3, fibre and protein… definitely something to feel a bit better about indulging in… This one’s going into my hand-written recipe book, for sure.

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