Photo: Chef Cynthia Louise
Recipe for homemade vegan muesli bar by Chef Cynthia Louise
I love muesli bars, but for some reason I always bought them and never thought to make them. Well that’s all changed now.
Today was a great day as I made two batches of these beauties.The first batch wasa little over-processed. There was not a lot of texture but it had a great crunch and held together well. The next batch is the picture above. Loads of texture and crunch and also held well. Ahh perfection. Make sure you store these in the fridge and all will be well.
See also: Diner-Style Pancakes Recipe
Makes nine bars
Prep time: 10 mins
Baking time: 25 mins
Freezer-friendly: Yes
Ingredients
150g raw almonds
100g raw walnuts
130g sultanas
25g chia seeds, ground
80g oats
1/2 tsp cinnamon powder
75ml maple syrup
55ml coconut oil, melted
70g almond butter
A pinch of salt
Method
Preheat your oven to 130C / 266F.
Add almonds, walnuts, and sultanas to your food processor and pulse 10 times.
Add the chia, oats, and cinnamon powder and pulse again but don't overmix.
Transfer to a large bowl and set aside.
In a small pot, add the maple syrup, coconut oil, almond butter, and salt, and heat on low until melted and combined.
Add to the dry mixture and stir to combine.
Transfer to a 27.5cm x 18cm x 3cm rectangle tray lined with baking paper.
Distribute the mixture evenly, place a sheet of baking paper on top of the mixture and press hard with another tin of the same size.
Make the bar lines (otherwise, it will be hard to slice into bars later) and then bake for 25 minutes.
Leave to cool a bit, slice into bars and then allow to cool completely.
Store in the fridge for up to two weeks.
