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Chewy Muesli Bars
My children loved muesli bars, but they were so very expensive to buy from the supermarket and often had ingredients I'd rather they didn't eat. This recipe for chewy muesli bars has been in my recipe book for years. I don t know where the original came from, and over time I have adapted it to suit my family and our budget.
I would make it when it was my turn to supply morning tea at playgroup, then it went into school lunchboxes. Now Hannah takes them for her morning tea at work and I've been known to grab one when the afternoon munchies striek. Everyone loves these chewy muesli bars.
It's not an exact recipe - see my note below. It is very much an add what you like to the base mixture and make it your own. It can be as full of goodies as you like, or it can be plain. However you make it, it's good.
Cath's Chewy Muesli Bars
Ingredients
1 cup honey
2/3 cup smooth peanut butter
2-2/3 cups rolled oats
1 cup wholemeal flour
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/3 cup wheat germ
2 cups of mix-ins in any combination of the following: coconut, sultanas, chocolate chips, unsalted peanuts, miniature M&Ms, any finely chopped dried fruit such as dates, apricots, apples, etc. (obviously you can blow the "healthy" aspect by choosing the wrong mix-ins!)
Method
Pre-heat oven to 180 degree Celsius. Line a lamington tin with baking paper.
Mix honey and peanut butter until well blended. It might help to warm the honey in the microwave about 20 seconds so that it is not so stiff.
Stir in oats, flour, wheat germ and mix-ins.
If mixture seems too dry, add water 1 tablespoon at a time. If it is too sticky, add oats 1 tablespoon at a time. Mixture should be slightly sticky, but still easily spread in a pan with greased fingers.
Press into baking paper lined lamington tin.
Bake until barely browned. This only takes about 10 - 15 minutes. DO NOT OVERBAKE!
Cut while warm into desired sized bars.
When completely cool, remove from pan with a greased spatula. Wrap each bar separately in plastic wrap and then store in a ziploc bag or air-tight container. These freeze extremely well (if they last long enough!). Save the crumbs for ice cream topping.
Makes about 2 dozen bars.
Note: Many people have made this recipe without adjusting the moistness as suggested but by only using the suggested measures of ingredients. This is NOT an exact recipe! If you use old-fashioned oats, you will need more moisteners. If you use chocolate chips, they melt and hold things together a little better. If you use dried fruits like raisins or apples, you would probably want to "plump" them first by soaking in boiling water for a few minutes otherwise they'll become little rocks and won't be very appetizing.
I would make it when it was my turn to supply morning tea at playgroup, then it went into school lunchboxes. Now Hannah takes them for her morning tea at work and I've been known to grab one when the afternoon munchies striek. Everyone loves these chewy muesli bars.
It's not an exact recipe - see my note below. It is very much an add what you like to the base mixture and make it your own. It can be as full of goodies as you like, or it can be plain. However you make it, it's good.
Cath's Chewy Muesli Bars
Ingredients
1 cup honey
2/3 cup smooth peanut butter
2-2/3 cups rolled oats
1 cup wholemeal flour
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/3 cup wheat germ
2 cups of mix-ins in any combination of the following: coconut, sultanas, chocolate chips, unsalted peanuts, miniature M&Ms, any finely chopped dried fruit such as dates, apricots, apples, etc. (obviously you can blow the "healthy" aspect by choosing the wrong mix-ins!)
Method
Pre-heat oven to 180 degree Celsius. Line a lamington tin with baking paper.
Mix honey and peanut butter until well blended. It might help to warm the honey in the microwave about 20 seconds so that it is not so stiff.
Stir in oats, flour, wheat germ and mix-ins.
If mixture seems too dry, add water 1 tablespoon at a time. If it is too sticky, add oats 1 tablespoon at a time. Mixture should be slightly sticky, but still easily spread in a pan with greased fingers.
Press into baking paper lined lamington tin.
Bake until barely browned. This only takes about 10 - 15 minutes. DO NOT OVERBAKE!
Cut while warm into desired sized bars.
When completely cool, remove from pan with a greased spatula. Wrap each bar separately in plastic wrap and then store in a ziploc bag or air-tight container. These freeze extremely well (if they last long enough!). Save the crumbs for ice cream topping.
Makes about 2 dozen bars.
Note: Many people have made this recipe without adjusting the moistness as suggested but by only using the suggested measures of ingredients. This is NOT an exact recipe! If you use old-fashioned oats, you will need more moisteners. If you use chocolate chips, they melt and hold things together a little better. If you use dried fruits like raisins or apples, you would probably want to "plump" them first by soaking in boiling water for a few minutes otherwise they'll become little rocks and won't be very appetizing.
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