Cook’s Tip
Keep bars in an airtight
container for up to 2 days or
freeze like you would the
muffins, on page 61. You’ll
then have treats on hand
for lunchboxes or when
visitors drop in.NUTTY CHOCOLATE
MUESLI BARS
PREP TIME: 15 MINS
COOK TIME: 25 MINS
MAKES 12 (½ BAR EACH,
AS A SNACK)
90g (1 cup) rolled oats
40g (1⁄4 cup) slivered
almonds, chopped
125g (½ cup) no added
salt or sugar smooth
peanut butter
80ml (1⁄3 cup) honey
60g egg, lightly whisked
1 Tbsp canola oil
50g (½ cup) oat bran
30g (1⁄4 cup) almond meal
20g (1⁄4 cup) flaxseed (or
linseed) meal
60g (1⁄3 cup) dark choc bits
1 Preheat oven to 160°C
(fan-forced). Line a baking
tray with baking paper.
2 Combine the oats and
almonds in a shallow baking
dish. Bake, stirring twice, for
10 minutes or until lightly
toasted. Set aside to cool.
3 Meanwhile, combine the
peanut butter, honey, egg
and oil in a large bowl. Stir in
oat bran, almond meal and
flaxseed meal. Stir in choc bits.
4 Transfer oat mixture to
baking tray and shape into a
15cm square. Cut square in
half. Cut each half crossways
into 2.5cm strips (12 bars in
total). Separate bars, leaving
about 1 1 / 2 cm between bars.
5 Bake for 10-12 minutes oruntil bars are set and the
edges are light brown. Set
aside on a wire rack to cool.
Cut bars in half, to serve.NUTRITION INFO
PER SERVE 510kJ, protein 4g,
total fat 8g (sat. fat 1g), carbs 9g,
fibre 2g, sodium 7mg • Carb
exchanges ½ • GI estimate low