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Homemade Muesli Bars Recipe

My homemade muesli bars are one of my favourites. I know whats in them and they have limited preservatives. I like to take a couple of these with me when cycling, they give me great slow release energy and easy to digest.  Great for any outdoor activity.

Don’t feel you have to stick to the recipe, I’ve adapted this from banana flapjacks and homemade muesli and will use whatever fruit and nuts I have. Substitute chopped apricots for dates or maybe add some dark chocolate chunks, I would add about 70 grams.

Ingredients

350 grams Jumbo Oats

200 grams Wholemeal flour

200 grams Soft brown sugar

150 millilitres Sunflower oil

2 Large eggs

150 grams Mixed seeds

125 grams Chopped dates

125 grams Sultanas

150 grams Chopped mixed nuts

DSCF2090 Homemade Muesli Bars Recipe

Method

Preheat oven, 200 degree/180 fan, gas mark 4 and line a high sided baking tray with grease proof paper  Approx 35 by 25 cm. I pop a little oil in the tray before the paper to keep it in place.

Beat together the oil, flour sugar and eggs, this should form a thick paste, then beat in the jumbo oats so they are evenly distributed.

Next mix in the fruit nuts and seeds.  I do this in a food mixer and at the end I get my hands in there to make sure that everything is well mixed in.

Transfer into the prepared baking tray, push the mixture down into the tray so it is nice and even, it should be quite sticky so if you wet your hand you can push it down without being too messy.  You need to get the mixture so there are no gaps in it and it is firm, (if you don’t when you finally cut into bars they may break up). Good as a type of Granola though.

Place in the oven on a middle shelf, in my oven they take around 25 minutes to cook but up to 30. The bake should be nice and brown on the top but still a little soft to the touch. Just remember, all ovens are different, so if this seems a bit hot, then try at a lower temperature and keep testing it and start having a check of what it looks like from 20 minutes.

Once cooked remove from the oven and leave to cool.  Remove from the baking tray and use a serrated bread knife to cut into bars.  I would expect to get around 20 out of this. I then wrap them in tin foil, put in an airtight container.  They can keep for weeks but don’t last that long in our house.

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Written by Simon Williams

A busy B&B owner, loving living in Whitby on the North Yorkshire coast with our 2 small children. Michelle (my wife) and I own the Corra Lynn B&B with 6 en-suite rooms so that keeps us busy. I have a passion for home baking and Asian foods and make some wicked curries.

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