Fee Fi Fo Fum, I smell the slice of an English Mum! We have some creative and healthy cooks in our group. This recipe is for Fee’s delicious and healthy muesli slice.
Oat and Choc Chip Muesli Bar
- 150g honey
- 2 tablespoon molasses (use more honey if you don’t have molasses)
- 1/2 teaspoon of salt
- 2 teaspoon vanilla essence
- 1 teaspoon ground cinnamon (or other spices as preferred)
- 150g melted butter
- 1 1/2 cup quick oats
- 3/4 cup ground pumpkin or sunflower seeds
- 3/4 cup shredded coconut
- 2 medjool dates, pitted
- 60g (approx. 2/3 cup) hazelnut or almond meal
- 1/2 cup (2 scoops) protein powder
- 2/3 cup currants (or other dried fruit)
- 2/3 cup choc chips (or cacao nibs)
- Grind or blend the seeds, dates and coconut – but don’t grind for too long as it is nice to have some texture. You only need a few seconds of grinding. Chop dried fruit to the size of currants.
- Caramelise the salted honey with the molasses, salt, vanilla and cinnamon by bringing to a slow simmer for 8-10 mins
- Mix all of the other ingredients (including the melted butter but excluding the choc chips) thoroughly in a large bowl
- Add honey mix to ingredients in large bowl and mix well. It should be sticky but not so sticky that it doesn’t come away from the sides of the bowl.
- Grease and line a brownie tin with baking paper.
- Pour approximately half the mixture into the tin, then add half of the choc chips spread evenly across the mixture. Follow this with the remaining sticky mix and then the
final choc chips. Press down well.
- Bake at 100C for 1 hour. Allow to cool completely before cutting (you can refrigerate overnight).
Makes 12 large bars or 25 square bars. Store in the fridge but best eaten at room temperature. Keeps for two to three weeks.