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Cranberry and white chocolate muesli bars
No bake cranberry and white chocolate muesli bars that are perfect for the lunchbox! Nut free, yummy and so chewy. No need to bake, simple to make.
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Course:
lunchbox
Cuisine:
Modern Australian
Prep Time:
5
minutes
minutes
Cook Time:
2
hours
hours
Total Time:
2
hours
hours
5
minutes
minutes
Servings:
18
bars
Calories:
168
kcal
Author:
Kylie
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Ingredients
▢
⅓
cup
cacao butter
▢
⅓
cup
coconut sugar
▢
¼
cup
maple syrup
▢
1
teaspoon
vanilla
▢
2
cups
quick oats
▢
1.5
cups
puffed rice
not rice bubbles, but you could use those if you want
▢
½
cup
quinoa flakes
▢
¼
cup
linseeds
flaxseeds
▢
½
cup
desiccated coconut
▢
½
cup
dried cranberries
▢
100
grams
white chocolate
melted
▢
3
teaspoons
coconut oil
Instructions
In a sauce pan, melt the cacao butter with the maple syrup 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, dried cranberries and 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.
Refrigerate for 2 hours.
Remove from the fridge. Mix the melted white chocolate with the coconut oil until all the coconut oil is dissolved through.
Using a fork, flick the white chocolate over the top of the bars return to the fridge for 10 minutes before cutting.
Remove from 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.
Nutritional Information
Serving:
1
bar
|
Calories:
168
kcal
|
Carbohydrates:
23
g
|
Protein:
2
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
3
g
|
Cholesterol:
1
mg
|
Sodium:
43
mg
|
Fiber:
1
g
|
Sugar:
14
g
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