Ultimate Chewy Seed Muesli Bars
Discover pure delight with our Very Yummy Chewy Seed Muesli Bars – the ultimate child-friendly snack. Packed with wholesome ingredients, these bars are a tasty and nutritious treat that kids will love anytime, anywhere.Recipe developed for Natural Good Health Magazine
Course Baking, Dessert, Snack
Cuisine International
Servings 60 Small bites
Equipment
- 1 Saucepan
- 1 Baking tray
- 1 Mixing bowl
Ingredients
- 250 g Medjool dates pitted and finely chopped
- 120 g smooth peanut butter or light tahini
- 100 g honey
- 100 g coconut oil
- 3 tsp vanilla extract
- 150 g toasted buckwheat kasha
- 150 g golden sultanas
- 120 g mixed seeds pumpkin, sunflower, linseed, sesame
- 100 g jumbo oats
- 80 g desiccated coconut
- 80 g roasted hazelnuts chopped (optional)
- 50 g cranberries
- 2 tsp turmeric
- 2 tsp cinnamon
Instructions
- Preheat oven to 150 C. Line a greased 20cm x 30cm baking tray with parchment paper
- In a small saucepan over low to medium heat, combine dates, peanut butter (or tahini), honey, coconut oil and vanilla extract. Stir to melt and blend into a smooth paste. Remove from heat and set aside
- Place remaining ingredients in a large bowl and mix well, then carefully add in the melted paste. Use a spatula to thoroughly combine the mixture - be careful as the peanut mixture may still be hot
- Once the ingredients are fully blended, press the mixture firmly down on the prepared baking tray, smoothing the top evenly with the back of a spoon. Place tray in the preheated oven and bake for 35-40 minutes, or until the top turns golden brown
- After baking, let the tray cool for a while then place in the refrigerator. Once chilled, remove the tray and carefully slice the mix into individual bars or squares.
Maggie's Tips
- Store in an airtight container in fridge for 1 month.
- Nut free option: Use tahini instead of peanut butter. Omit hazelnuts.
- Gluten free option: Make sure oats are GF or use quinoa or millet flakes
- Vegan: Use maple syrup