Tracey’s husband had requested a muesli bar to take to work, so instead of buying some that are full of additives and preservatives, she made her own. You can switch around some of the seeds or add some nuts if you want, but hubby loved it just like this.

Related recipe: vanilla bean paste (you really need to make this!)

Tip: You can use butter instead of olive oil if you prefer.

February 20, 2018
  • 5m
  • 35m
  • 40m
  • 1

Ingredients

  • 100 g coconut oil
  • 1 tbsp. chia seeds
  • 70 g seed mix (we used equal parts sunflower and pepitas)
  • 40 g desiccated coconut
  • 200 g rolled oats
  • 90 g brown or rapadura sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. salt (iodised if possible)
  • 2 tsp. vanilla bean paste
  • 2 egg
  • 140 g honey
  • 130 g self-raising flour

Instructions

Thermal cooking method

  1. Preheat oven to 180°C and line a slice tin with baking paper.
  2. Place coconut oil and honey into mixing jug and melt 1 minute/50ºC/speed 2 (the time will depend on how runny your coconut oil is. It took 1 minute for ours to melt. Just keep setting back to 1 minute until all melted and combined).
  3. Add eggs, vanilla, salt, and cinnamon, and mix for 5 seconds/speed 3.
  4. Add sugar, oats, coconut, and mix for 3 seconds/speed 2/reverse.
  5. Add seed mix, chia seeds, and flour and mix again 10 seconds/speed 3/reverse.
  6. Spread out into a lined slice tin and bake for 30-35 minutes, or until golden on top.
  7. Allow to cool in tin. It is also easier to slice. Drizzle with melted chocolate if desired.
  8. Store for up to one week in an airtight container. We cut ours into pieces and froze them - then take a piece out each morning to pack for lunch.

Traditional cooking method

  1. Preheat oven to 180°C and line a slice tin with baking paper.
  2. Place coconut oil and honey into a small pot and stir over a low/medium heat until well combined.
  3. In a large mixing bowl add all other ingredients and stir until well combined. Pour in the coconut and honey and mix well.
  4. Spread out into a lined slice tin and bake for 30-35 minutes, or until golden on top.
  5. Allow to cool in tin. It is also easier to slice. Drizzle with melted chocolate if desired.
  6. Store for up to one week in an airtight container. We cut ours into pieces and froze them - then take a piece out each morning to pack for lunch.

Nutrition

  • 15