Honied Muesli Bars
Prep 15min (+ cooling time)Bake 45-55minMakes approx 24
This recipe is based on one from Supergrains by Chrissy Freer, published by Murdoch Books. Knowing what is going into your muesli bars is the key – it makes them so much healthier and tastier.
- 180ml (260g / 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 (1/3 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 30 cm baking 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. 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.
- For a nut-free version, substitute the almonds with 1/3 cup sunflower seeds or pepitas (pumpkin seeds).
- These muesli bars will keep in an airtight container for up to 1 week.
- For extra-crisp muesli bars, store in an airtight container in the fridge.