Muesli bars are so easy to make and are easy to change to fill with the things your kids love. I’ve got a few recipes for them on the blog…but I think these blueberry and cacao nib no bake muesli bars are the best ones yet!
I bought some cacao nibs a while back and I have to admit, I’ve been a bit at a loss as to how to use them. Then a friend mentions she uses them just like chocolate chips, and I got excited! So these muesli bars are made to use cacao nibs…but if you want to, feel free to swap them for mini choc chips!
Dried blueberries have been a bit of a revelation around here, unlike sultanas, they aren’t that small, so you don’t find that you eat heaps more than you would if they weren’t dried. I find with sultanas you need to give the kids a good handful of them before they are satisfied, but then I think about how many grapes that is…and I would never give them that many grapes in one sitting.
These muesli bars basically follow the same formula that my others do, you don’t want them too wet or they will crumble and you don’t want them too dry or they won’t stick. It’s hard to get the perfect balance, and these are best kept in the fridge or frozen if they won’t be eaten within a week. They can go directly from the freezer to the lunchbox.
Of course, muesli bars aren’t the healthiest of lunchbox items, but they are yummy and these ones are better than storebought alternatives! The other flavours on the blog are: white choc cranberry and chocolate chip.
Miss 6 absolutely loves these and I’m working on Master 4 as this week…blueberries are on the no-eat list.
Blueberry and cacao nib no bake muesli bars
Yield 20 bars
Freezable and super yummy, these blueberry and cacao nib no bake muesli bars are fantastic for the lunchbox! Perfect snack for afternoon or morning tea too.
- 2 cups quick oats
- 1 cup flaked quinoa
- 1 2/3 cups puffed rice
- 3/4cup sunflower seeds
- 1/2 cup cacao nibs
- 1/2 cup dried blueberries
- 3/4 cup coconut oil
- 3/4 cup honey
- 1 tsp vanilla extract
- In a large bowl, combine all the dry ingredients.
- In a medium saucepan or a large microwave bowl, combine the coconut oil and the honey and heat with medium heat until bubbling.
- Pour over the dry ingredients and mix well.
- Press into a 22cm square silicone baking dish.
- Refrigerate until set- at least 4 hours.
- Remove from the fridge and cut into bars.
Store in the fridge for up to a week or freeze.
Courses snacks, lunchbox
Cuisine modern australian