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No Bake, Nut Free Muesli Bar
No bake, Nut-free Muesli Bar
- 100 g rolled oats (1 cup see gluten-free below)
- 60 g sesame seeds (½ cup)
- 60 g pumpkin seeds (½ cup)
- 60 g sunflower seeds (½ cup)
- 1 tbsp chia seeds ground is best (or flax seeds)
- 60 g desiccated coconut (1 cup or shredded)
- 1 tsp ground cinnamon
- 125 g butter
- 170 g honey (½ cup you can play around with the amount of sweetener)
- Optional
- 80 g dried fruit (½ cup organic or additive-free preferably)
- 30 g cacao nibs (¼ cup)
- In a small pot, combine the butter, sweetener and cinnamon over a low heat, stirring until combined (TMX 2mins, temp 90, speed 3).
- You have a couple of options here. For a tastier slice, throw the oats, seeds, and coconut into a large pan and toast over a low heat for 5-10 minutes, stirring often (the coconut will colour and the pepitas will start to pop).
- OR
- Combine the dried ingredients raw.
- Add the dried mix to the butter / sweetener mix, (plus dried fruit or cacao nibs if using) and mix until combined (TMX 30sec, reverse, speed 3 – you may need to scrape the sides). See my lunch box tip below.
- Press into a small slice tin lined with baking paper (I use a wet stainless steel serving spoon). Put it in the freezer for 10 minutes or until set.
- Remove from the tin and cut into squares.
- It is best to keep refrigerated or frozen.
Lunchbox Tip
For a slice that holds together better, use butter or ghee (coconut oil melts more rapidly) and process the mixture so it is fine and sticks together better (TMX 10sec, speed 5). Use the back of a big wet spoon to really compact it into the tray. My kids prefer this to a chunky consistency and it is definitely better for holding together in the lunch box. Also, store it in the freezer and pack from frozen in an insulated lunch box (with a cold pack). It will be defrosted and ready to eat come morning tea.
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