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!)
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Tracey and Jo
- 5m
- 35m
- 40m
- 1
Ingredients
- 100 g coconut oil (or butter)
- 140 g honey
- 2 eggs
- 2 tsp. vanilla bean paste (recipe above)
- 1/2 tsp. salt (iodised if possible)
- 1 tsp. cinnamon
- 90 g brown or rapadura sugar
- 200 g rolled oats
- 40 g desiccated coconut
- 70 g seed mix (we used equal parts sunflower and pepitas)
- 1 tbsp. chia seeds
- 130 g self-raising flour (we used wholemeal)
Instructions
Thermal Cooking Method
- Preheat your oven to 180°C and line a slice tin with baking paper.
- Place coconut oil and honey into your mixing jug and melt 1 min/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).
- Now add eggs, vanilla, salt and cinnamon and mix for 5 secs/speed 3.
- Add sugar, oats and coconut and mix for 3 secs/speed 2/reverse.
- Add seed mix, chia seeds and flour and mix again 10 secs/speed 3/reverse.
- Spread out into your lined tin and bake for 30-35 mins, or until golden on top.
- Allow to cool in tin. It is also easier to slice.
- You can drizzle with chocolate if you wish. 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
- Preheat your oven to 180°C and line a slice tin with baking paper.
- Place coconut oil and honey into a small pot and stir over a low/medium heat until well combined.
- In a large mixing bowl add all other ingredients and stir until well combined. Pour in the coconut and honey and mix well.
- Spread out into your lined tin and bake for 30-35 mins, or until golden on top.
- Allow to cool in tin. It is also easier to slice in the tin.
- You can drizzle with chocolate if you wish. 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.
Love these, and more importantly so does my son. I cut them into squares and pop into the freezer, then straight into the lunch box – easy! I did add the chocolate as a treat, next time will do half with and half without. Such a dorky feeling of pride when I put together the lunch box these days 🙂
This was delicious. I was looking for a more authentic muesli bar for my sons lunch box, this is more cake like, but so delicious, I took it to work all week!
Made this tonight. Very yummy, it’
s already in the freezer for school snacks. Thank You 🙂
Made this last week, love the flavours and so does the family! Great for a school snack, more importantly because it is nut free. My only negative is a little bit crumbly, but, it is very yummy! Thank You for sharing your recipe xx