Weekdays are about being in routine and stay disciplined. Because after all the treats over the weekend, it’s about bringing a balance to your diet. As you know, on a good day, I eat 5 small meals, two of which are snacks. Grabbing a cookie or biscuit with a cup of tea is convenient but I prefer to have something more fulfilling and nutritious. Muesli is one of my favourite healthy mixes. I love it for breakfast mixed with some fresh berries and greek yogurt, but baking with muesli is brilliant! With its mix of sunflower seeds, raisins, dates, almonds, walnuts and grains… it makes a perfect blend of crunchy and sweet yet healthy treat.
These easy Muesli snack bars are a delicious grab-and-go snack treat! They also make great breakfast-on-the-go for busy weekday mornings.
Note: Feel free to add chopped peaches, apricots, blueberries or even apples into the mix. This recipe is delicious on its own but be experimental and adapt it with your favourite fruit of the season.
Ingredients I Used:
2 cups muesli
⅔ cup whole wheat flour
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
½ cup coconut sugar or dark brown sugar
1 large egg
1 medium to large banana
¼ cup coconut oil, melted (You can use butter if you are not counting calories much)
1 teaspoon pure vanilla extract
Lets bake now
Step one: Preheat your oven to 180 degrees C. Line a baking pan with parchment. Set it aside.
Step two: In a large bowl, whisk to combine the muesli, whole wheat flour, baking powder, salt, cinnamon and sugar. Set aside.
Step three: In a small bowl, beat the egg. Add the banana and mash with a fork. Add the oil and vanilla and whisk until combined.
Step four: Add the wet ingredient to the dry and mix to combine. The mixture will be a bit thick.
Step five: Press the dough into the prepared baking pan.
Bake for 25 minutes.
Step six: Allow to cool for 10 minutes in the pan. Transfer to a wire baking rack to cool completely before cutting into 10-12 bars.
Top tip: Store the bars in a sealed container. They will keep fresh for up to a week.