Strawberry Muesli Bars
Introducing my delightful and nutritious Strawberry Muesli Bars! Packed with wholesome ingredients like oats, chia seeds, sunflower seeds, and sweetened naturally with honey, these bars are not only delicious but also a great addition to any lunchbox. Bursting with the fresh flavour of strawberries and a hint of lemon, they’re wonderfully chewy and perfect for a quick, healthy snack on the go. Let’s get baking!
DIETARY: VEG, DF, EF, NF
ALLERGENS: Wheat
AGE GROUP: 12 months+
MAKES: 25
PREP: 10-15 mins
COOK: 35-40 mins
EQUIPMENT: High-speed food processor, blender
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Ingredients
Batch Cook
Multiply the recipe to prep extras for the week.| 330g rolled oats | |
| 80g sunflower seeds | |
| 35g chia seeds | |
| 220g raw honey | |
| 125ml coconut oil, melted | |
| 1 tsp vanilla extract | |
| Zest of 1 lemon | |
| 240g strawberries, rinsed, green tops removed and chopped | |
| 1 tsp lemon juice | |
| 1 tsp tapioca flour |
Directions
1.
Preheat the oven to 180°C and line a baking dish with baking paper.
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2.
Add oats, seeds, honey, coconut oil, vanilla and lemon zest into a high-speed food processor and process until it reaches a crumbly consistency.
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3.
Add strawberries, lemon and tapioca to a high-speed blender and blend until smooth.
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4.
Press half of the oat mixture evenly into the baking dish.
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5.
Spread strawberry mixture evenly over the top of the oats.
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6.
Finish by crumbling remaining oat mixture evenly on top.
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7.
Bake in the oven for 35-40 mins or until golden.
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8.
Allow to cool completely before cutting into squares.
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Notes
STORING LEFTOVERS: Store in an airtight container in the fridge for up to 10 days or freeze for up to 4 months.
Prep tips: It’s best to cut the bars after they have been refrigerated overnight to avoid crumbs.
Allergies: For a gluten-free version: Swap rolled oats with gluten-free oats or quinoa flakes.
Easy ingredient swaps: Swap seeds to seeds of choice. Swap strawberries to berries of choice.
Additional boosters: Boost strawberry puree with a good quality protein powder.
