This gorgeous recipe by Eleanor Ozich features in the Mondays Journal Issue 3. Perfect for your little one's lunch-boxes. Light and chewy, these muesli bars take only minutes to make and are easily adaptable. We added cacao nibs for a chocolate chip crunch, although most types of dried fruit would be equally delicious. Next time you feel inspired to get your bake on, whip up a few batches to pop in the freezer, you will thank yourself later!
1 cup rapadura or coconut sugar
2 1/2 cups rolled oats* see notes below
1/2 cup coconut oil or unsalted butter, melted
1/2 cup ground almonds, or flour of your choice
1/2 cup cacao nibs*
2 free range eggs
1/2 tsp baking soda
*You could use quinoa or amaranth flakes to become gluten free
*If you don't have cacao nibs, you could sub these for dried fruit such as apricots, raisins, sultanas or dates.
Preheat the oven to 160 C, and line a small square or rectangle baking dish with baking paper.
Combine all ingredients in a large mixing bowl, and mix until well incorporated. Spoon the mix in to the baking tray, and smooth out evenly.
Bake in the oven for 20-25 minutes, or until slightly golden and a skewer comes out clean when inserted in to the center.
Leave to cool in the tin completely before slicing in to bars. Will keep in an airtight container for 2-3 days.
These bars also freeze extremely well for up to three months.
Makes approximately 12 bars.