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Fig & Rosemary Muesli Bars

Fig & Rosemary Muesli Bars

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 🙂

Sami x

 

Ingredients

For: 10 pieces
  • 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

Instructions

  1. Preheat the oven to 175 C fan-forced.
  2. In a blender, blend your maple/nectar, nut butter and coconut oil together until a "whip forms".
  3. In a large bowl, toss together all other ingredients.
  4. Pour wet mixture over dry and use a spatula to coat evenly.
  5. Line a baking tin and scoop sticky muesli mixture into it.
  6. Press in to form a uniform layer, approx 2cm thick.
  7. Sprinkle with any additional rosemary.
  8. Slice into bars - depending on the size of your baking tin. Slice well to avoid crumbling later.
  9. Bake in the oven for 25-30 mins.
  10. Allow to sit for 30-45 mins before serving.

Notes


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