Healthy Muesli Bars

Healthy no bake muesli bars

I’m always on the lookout for quick, easy and healthy recipes to go in my 4 year old’s lunchbox. I was making up some toasted muesli recently and thought how easy it would be to turn that into bars. So I did and it they turned out brilliantly. These healthy, no-bake muesli bars are delicious and hold their shape well, although if they get very warm they will go soft.

This recipe uses date syrup which is a healthier sweetener made from whole dates. I recently discovered it at my local supermarket and I’ve fallen in love. It has the consistency of maple syrup with a slight fruity flavour. It is also way cheaper than maple syrup (in New Zealand anyway). If you can’t find it, you can use any other liquid sweetener eg brown rice syrup, maple syrup, golden syrup…

If you are worried about the saturated fat from the coconut butter there are two options. You can use half coconut butter and half your preferred nut/seed butter. Or you could use all nut butter but then the bars will need to stay chilled to hold their shape.

Feel free to replace some of the rolled oats with chopped nuts or seeds. I don’t do this because my 4 year old dislikes the texture. You could also add dried fruit if desired - I’m going to try adding some diced dried apricots next time I make this.

Delicious and healthy no bake muesli bars, that are vegan, oil free, refined sugar free and WFPB. Yum

Healthy Muesli Bars

Delicious and healthy no bake muesli bars, that are vegan, oil free, refined sugar free and WFPB.
Recipe by:
Yield: Makes 18 bars
Prep time: 5 mins + 1 hour chill time

Ingredients

¼ c ground flaxseed (from 3 Tbsp whole) ½ c water ½ c date syrup (or other liquid sweetener) ½ c coconut butter (measured when solid and chipped off in pieces - approx ⅓ c when melted) 3 c rolled oats ½ tsp cinnamon

Directions

  1. Line a 20cm x 20cm  dish with baking paper.
  2. Mix the ground flaxseed and water together in a small bowl and set aside to thicken.
  3. Add the date syrup and coconut butter to a large pot gently heat, stirring the whole time, until the coconut butter melts.
  4. Remove the pot from the heat and stir through the flaxseed mix and cinnamon.
  5. Add the rolled oats and mix until all the oats are covered.
  6. Tip mixture into prepared dish and press it down firmly using a rubber scraper. If it is sticking too much you can dip the rubber scraper in some water and then use it to press out the mixture.
  7. Chill in the fridge for at least 1 hour.
  8. Cut into bars.

These will keep in the fridge for at least a week and they can also be frozen.