I’m always on the lookout for new snacks. Ones that act like a special treat but are full of things that you don’t really have to feel guilty about indulging in. There’s no chocolate in sight, but somehow they are as satisfying as eating your favourite chocolate bar. The perfect pick-me-up afternoon snack, for those times when your energy levels are starting to wane and the biscuit barrel looks tempting. But don’t be tempted, make a batch of these oaty seed and nut bars and have one instead.
There seems to be a lot of ingredients in the list but, to be honest, that’s because I looked on the pantry shelf and found lots of nearly empty packets that just worked well together. They are essentially all the things that I put into the muesli I make, hence the name. They started out as oaty seed and nut bars, but that’s such a mouthful and to be fair, the name muesli bars seems to sum up exactly what they are.
Although I’ve made these with seeds and nuts you could swap out some of the ingredients and use dried fruits instead. Apricots and cranberries would work well. The change would also add a little variety once you become addicted and start making them week after week. I like to make these quite thick, hence the square tin. However, you could use a rectangular tin and make them thinner and longer. The choice is yours.
I always associate muesli bars with lining up 4 school lunch boxes and finding snacks that they were all happy to eat. On reflection the store bought variety were probably full of too much sugar, but when the rest of the box is fruit and other goodness, a muesli bar wasn’t worth feeling bad about. These are a much better alternative but serve the same purpose. A special treat snack to get you through the day. Enjoy!
- 2 cups (200 grams) rolled oats
- 40 grams plain flour
- ¼ teaspoon mixed spice
- 30 grams ground almonds
- 80 grams brown sugar
- 40 grams shredded coconut
- 30 grams pepitas
- 30 grams sunflower seeds
- 2 tablespoons chia seeds
- 60 grams slivered almonds
- 100 grams unsalted butter
- ¼ cup golden syrup
- ¼ cup unsalted, crunchy peanut butter
- 1 teaspoon vanilla extract
- Preheat the oven to 170 degrees celsius. Lightly grease and line with baking paper a 22cm x 22cm baking tin, leaving a little extra paper hanging over the edge so you can easily remove the slice from the tin.
- Sift the flour and mixed spice into a large bowl. Add the oats, ground almonds, brown sugar, coconut, pepitas, sunflower seeds, chia seeds and slivered almonds and mix well.
- Put the butter and golden syrup into a saucepan and stir over a low heat until melted.
- Remove from the heat and stir in the peanut butter and vanilla until combined.
- Pour the butter mixture into the bowl of dry ingredients and mix with a large metal spoon until well combined.
- Tip the mixture into the prepared tin, spread evenly, then press down very firmly. Bake for 20 minutes or until golden and firm.
- Cool in the tin, then remove and cut into squares. Store in an airtight container.
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