I’ve long searched for a nice muesli bar that won’t break into a million pieces when cut into bars.
These are delicious and crispy, yet won’t crack and crumble. With so many nut allergies in children these days, a nut free muesli bar is essential if packing a school lunch with a healthy sweet treat.
I found the original recipe here and have adapted to suit our tastes.
I use Rice Malt Syrup and Honey in this recipe. Honey for the flavour and RMS for it’s ability to caramelise really well and hold the bars together. You can reduce the sugar further or leave out completely if you wish.
Rice Bubbles give a nice crispiness, but you can use popped rice from health food stores if you wish. The most recent time I made this, I didn’t have enough Rice Bubbles, so half was popped brown rice. I prefer all Rice Bubbles.
If you want really crunchy bars, pop the cut pieces back in the oven on a large tray and bake for 20 minutes on 150C. Move the outside pieces to the inside and vice versa.
- 30g pepitas
- 30g sunflower seeds
- 20g hemp seeds (optional)
- 40g low sugar cranberries (Ocean Spray)
- 10 Medjool dates, de- seeded
- 20g dried banana chips, broken into pieces (optional)
- 130g salted butter
- 50g raw or rapadura sugar
- 50g Rice Malt Syrup
- 2 Tbsp honey
- 90g rolled oats - not quick oats
- 20g sesame seeds
- 20g shredded coconut (Macro Organic is additive free)
- 90g rice bubbles
- Preheat oven to 175C FF
- Grease and line a small baking dish or large slice tin so that the paper folds over the tin at the sides. Secure with bulldog clips or stainless steel pegs.
- Place pepitas, sunflower seeds, cranberries, dates and banana chips, if using, into bowl.
- Chop 10 sec/sp 6. Set aside.
- Don't wash bowl.
- Add butter, sugar, syrup and honey into bowl and heat 6 minutes/Varoma/speed 0.5 moving to 2.
- Add back seed mix and all other ingredients, except Rice Bubbles and mix 20 sec/speed 4/reverse using spatula to assist.
- Scrape down, bringing up ingredients from the base. Mix again on speed 4, using spatula to assist until all incorporated.
- Add back Rice Bubbles and mix on speed 1 - 2/Reverse whilst helping with spatula through the hole in the lid.
- Place into baking dish and use spatula to spread and smooth. I do a final smooth with my hands. Bake for 20 - 25 minutes or until golden and fragrant. Keep an eye on it to make sure it's not getting too dark.
- Allow to cool in the tin, then carefully remove holding the baking paper and cut into small bars with a serrated bread knife. I usually cut into squares.
- These will also freeze very well.
