Muesli bars. They really aren’t the amazingly healthy food they pretend to be. They are kind of borderline, better than some things but certainly not the healthiest of foods. They can be filled with sugar and some contain a whole heap of fillers- you know- bits and bobs that aren’t helping their status as health foods. I decided to finally perfect my no bake chewy choc chip muesli bars this week after master 3 had a muesli bar at the park and ate it all!
They are so yummy and they go together so easily! Not only are these muesli bars healthy-ish, but they contain yummy stuff that means they look and taste like the naughty bars, but are better for you. I remember as a kid being asked if I liked muesli bars and my answer was “yes”. Until my grandma bought some which were without chocolate chips! It was certainly not what I was expecting. These take me straight back to my childhood!
If you want to swap the chocolate chips for something healthier, use the same amount of dried apricot chunks, sultanas, dried apple pieces, cranberries, whatever tickles your fancy! The small amount of good quality dark chocolate chips in these just gives them an extra bit of yumminess and appeal without adding massive amounts of sugar.
If you’re struggling with making these, here’s a video of how they look before pressing:
and another of how they need to be pressed down:
and ready to go in the fridge:
- 1/3 cup butter
- 1/3 cup coconut sugar
- 1/4 cup honey
- 1 tsp vanilla
- 2 cups quick oats
- 1.5 cups puffed rice, not rice bubbles, but you could use those if you want
- 1/2 cup quinoa flakes
- 1/4 cup linseeds, flaxseeds
- 1/2 cup desiccated coconut
- 1/2 cup dark choc chips
- In a sauce pan, melt the butter with the honey and the coconut sugar.
- Bring to the boil, then allow to simmer for about 5 minutes, it will be thick and gloopy.
- Remove from the heat and stir through the vanilla.
- Add the oats, puffed rice, quinoa flakes, desiccated coconut, flax seeds to the hot mixture and mix well.
- Line a baking dish (mine was about 22cms by 33cms) with either: a double layer of baking paper or a silicone mat.
- Press the mixture down well into the baking dish.
- Top with the chocolate chips, pressing them into the mixture.
- Refrigerate for 2 hours.
- Remove from the fridge and the baking dish and slice into bars. I got 20 yumbox sized ones from this batch.
- Store in the fridge in a sealed container with baking paper in between the layers.
And if you love these ones, why not check out these white chocolate cranberry no bake muesli bars?
I’m linking up with a host of other blogger’s for School Snacks for Kids Kitchen!
Check out the other amazing posts here:
Chocolate-Pecan Energy Bites | Sugar, Spice & Glitter
Watermelon Pizza | The Gifted Gabber
Easy No-Bake Granola Bars | Royal Little Lambs
Ants on a Log Fun Food Preparation for Preschoolers | Living Montessori Now
Oat and Honey Peach Muffins | Kitchen Counter Chronicles