Muesli bars are actually surprisingly easy to make, I promise! And they can be adjusted to your tastes i.e. swap out different nuts/seeds/dried fruit/herbs/spices for variety. I love that these bars are the perfect combo of complex carbohydrates, plant-protein and good fats, so they don't lean too heavily on a specific macronutrient. They are a balanced snack and could double as an occasional on-the-go breakfast (obviously 2 of them!). Both crunchy and chewy, just like a muesli bar should be. Enjoy them mindfully 🙂
- 2 cup rolled oats
- 1 cup shredded coconut
- 1 cup raw nuts/seeds of choice
- 1-2 tbsp. fresh rosemary
- Pinch sea salt
- 1 cup maple syrup or coconut nectar
- 1/2 cup almond butter
- 2 tbsp. coconut oil
- 4 dried figss chopped
- Preheat the oven to 175 C fan-forced.
- In a blender, blend your maple/nectar, nut butter and coconut oil together until a "whip forms".
- In a large bowl, toss together all other ingredients.
- Pour wet mixture over dry and use a spatula to coat evenly.
- Line a baking tin and scoop sticky muesli mixture into it.
- Press in to form a uniform layer, approx 2cm thick.
- Sprinkle with any additional rosemary.
- Slice into bars - depending on the size of your baking tin. Slice well to avoid crumbling later.
- Bake in the oven for 25-30 mins.
- Allow to sit for 30-45 mins before serving.