Breakfast Muesli Bars
Prep: 10mins Cooking: 15-20mins Total Time: 25-30mins Serving: 12 bars
Ingredients
Flax Egg
2 tblsp (14g) Flax meal or Chia seeds
Blend Dry
2.5 cups (225 g) rolled oats
1 cup (125 g) nuts or 125g ground nut meal e.g. almond meal.
1 tsp (5 g) ground cinnamon
1/2 tsp (2.5 g) salt
Blend Wet
3/4 cup (131 g) soft dates, pitted
1/2 cup (125 ml) almond butter (or any nut butter)
1/3 cup (83 ml) coconut oil (no need to melt)
1 tsp (5 ml) pure vanilla extract
Method
1. Prepare flax eggs by mixing the ground flax seed (or can use chia seeds - no need to ground) with 6 tbsp (90 ml) of water. Let sit for 5 minutes to get thicker.
2. Line a 18x27 cm baking pan. (large pyrex glass container is perfect).
3. In a food processor, blend the nuts, 1 cup of the oats, salt, and cinnamon until finely ground. Add to a large bowl and add the remaining whole oats.
4. Back to the food processor, add the pitted dates and blend until pureed (they will clump into a round ball). Then add the coconut oil, almond butter, flax eggs, and vanilla extract and blend until well combined.
5. Pour this sticky mixture into the dry ingredients and mix, gently folding in the “extra bits”.
6. Firmly press the mixture into the baking pan (use back of spoon or bottom of a flat glass), and bake until lightly golden, about 15-20 minutes.
7. Let cool before removing from the pan.
8. Cut into 12 slices.
Tips
Store in an airtight container for up to 1 week, or store in the freezer for up to 2 months.
Soak dates in warm water overnight (if making in morning) or in morning to soak during day (if making that evening) – helps to soften up dates and easier/quicker to make the puree. Alternatively can put in hot water for 10mins if you forget to do overnight soak.
Variations for extra bits
1/2 cup Nibble Mix, 1/3 cup Cranberries, 1/3 cup dark choc drops
2/3 cup Trail Mix, 1/3 cup Cranberries
Use Nibble Mix as alternative for mixed nuts (eg 1 cup in blend mix and 1 cup for extra bit + 1/3 cup dark choc drops