These homemade muesli bars are an easy, nutritious and economical alternative to shop bought bars. There are no hidden chemical nasties, just fresh whole ingredients. Best of all, you can substitute your favorite dried fruits, nut butters, nuts or seeds and sweeteners to create your own personalized bar. Pack your muesli bars in lunch and travel bags for a healthy, away-from-home gluten-free snack. Kids love them too!
- 2 cups slow roasted maple muesli
- 6 – 8 mejool dates pips removed and chopped
- 1 cup of quinoa flakes
- ½ – ¾ cup almond butter (or any nut butter)
- ½ – ¾ cup of rice malt syrup or maple syrup
- ¼ cup of water or almond milk
- ½ teaspoon of sea salt
Prepare a tray by lining it with baking paper to prevent sticking.
In a large saucepan melt the nut butter with the rice malt syrup over medium low heat. Stir and watch carefully to prevent burning
When the mixture is smooth and bubbling cook for about 1 minute and add the salt.
Remove from heat and stir in the already prepared slow roasted maple muesli until well coated with the nut butter mixture.
Scrape mixture onto a prepared baking sheet. Use a spatula to evenly spread the mixture into the pan.
Place another large piece of baking paper over the mixture and use your hand to flatten and smooth the top of the mixture.
Refrigerate for about 2 hours or more before cutting the energy bars into whatever sizes you prefer.
Wrap bars in waxed paper and store in a covered container in the refrigerator.
I made 16 bars by cutting the mixture in half lengthwise and then cutting each half into 8 pieces, about 1 1/2 inches wide.
Allergy Information: Dairy Free, Wheat Free, Gluten Free, Egg Free, Soy Free. Contains Tree Nuts.