Honied Muesli Bars
Prep 15min (+ cooling time)Bake 45-55minMakes about 24
Knowing what is going into your muesli bars is the key to good ones – it makes them so much healthier and tastier.
260g (180ml / ¾ cup) good-quality honey
125ml (½ cup) sunflower oil or light olive oil
250g (2½ cups) rolled oats
30g (1½ cups) puffed millet
45g (½ cup) desiccated coconut
1½ teaspoon ground cinnamon
55g (⅓ cup) sweetened dried cranberries
75g (½ cup) currants
80g (½ cup) raw almonds, coarsely chopped (see Baker’s Tips)
- Preheat the oven to 140ºC (120°C fan-forced). Lightly grease a shallow 20 x 30cm (base measurement) slice tin and line the base and sides with non-stick baking paper.
- Put the honey and oil in a small saucepan over medium heat and stir until well combined and heated through. Set aside.
- Put the rolled oats, millet, coconut, cinnamon, cranberries, currants and almonds in a large bowl and mix to combine evenly. Add the honey mixture and stir to combine well. Using damp hands, press the mixture firmly into the lined tin. Press the mixture with the back of a spoon to make the surface smooth and even.
- Bake for 45–55 minutes or until the surface is dark golden brown all over. Cool completely in the tin before cutting into 24 bars with a sharp knife.
- For a nut-free version, substitute the almonds with ⅓ cup sunflower seeds or pepitas (pumpkin seeds).
- These muesli bars will keep in an airtight container at room temperature for up to 1 week. Alternatively they also freeze well for up to 3 months – wrap individual bars in plastic wrap and then seal in an airtight container or freezer bag. Thaw at room temperature.
- For extra-crisp muesli bars, store in an airtight container in the fridge.