I have a new baby nephew! He’s very cute (as babies tend to be) and everyone is besotted and spending a lot of time gazing at him, taking photos, and generally coo-ing in his direction. What is it about babies that makes everyone go a bit nutty?
In trying to help out my brother’s family, I baked a few meals to pop in the freezer and a few little treats to go in school lunchboxes, for bub’s four older siblings. One such treat included these muesli bars (granola bars if you’re in the U.S.) that I modified from a recipe found at http://superhealthykids.com/. I have to confess, I made the munchkins a batch and then, unwisely, made myself some. I am not good at stopping at one treat – I will generally convince myself that I can have just one more, and just one more…and so on. I am a bit binge-y these days. I am consuming my emotions in vast quantities. Which translates to having no willpower whatsoever and basically just shoving food into my face, regardless of how large my thighs are getting or whether I can do up my pants.
At any rate, these muesli bars are quite delicious and super simple to make. I was looking for something I could give the kids that was nut-free (because their school has a ban on foods containing nuts due to the rise in allergies) and this fit the bill. Coconut is not a true nut (it’s considered a fruit, technically) so isn’t on the banned list (but do check to see if it’s ok with your school and allergy-prone kiddiwinks). You should also check to see that the seeds used are not from a plant which also processes nuts.
I added flax meal to the original recipe to incorporate some extra fibre. You could easily add some chopped dried fruit, dessicated coconut etc. Choc chips would be nice too 🙂
- 2 cup – quick oats, dry
- 2/3 cup – raw caster sugar
- 1 cup – flour, wholemeal
- 1/2 teaspoon – bicarb soda
- 1/2 teaspoon – baking powder
- 1 teaspoon – cinnamon
- 1 teaspoon – salt
- 1 teaspoon – vanilla extract
- 1/2 cup – honey
- 2 tablespoon – coconut oil, melted if it has turned solid
- 1/4 cup – sunflower seeds
- 1/4 cup – pumpkin seed kernels
- 2 tablespoons ground flax meal
- Mix all ingredients and press into rectangular pan, (mine was 32cm x 23cm) lined with baking paper. The mixture will be really dry, kinda like crumble mixture. That’s ok – that’s how it should be. Trust me.
- Press mixture right to edges of pan. Flatten with a fork.
- Bake at 160 degrees celsius for 20 minutes or until edges are browned. Take out and before it cools, score lightly into bars (mine made 15). This makes it MUCH easier to break them into bars later. Otherwise you just have a crumbly bunch of, well, crumbs, everywhere.
- Once completely cool, break or cut into bars and store them in an airtight container.
Superhealthykids.com has lots of simple, tasty, healthy recipes to try. Check them out!
Thanks for dropping by. Have an awesome week 🙂