Finding nutritious and tasty snack food for my kids is hard work. Thankfully these homemade muesli bars are full of seed goodness and are nut free so they are also great for school lunch boxes. I also like to have them as breakfast bars on the go or as a quick pick me up in the afternoon. As I have been making homemade muesli, I already had the ingredients in my pantry, but the ingredients should be easy to find in your average grocery store.
- 1 cup rolled oats
- 1 cup desiccated coconut
- 1/2 cup wheatgerm
- 1/2 cup sesame seeds
- 1/2 cup sunflower kernels
- 1/2 cup pumpkin seeds (pepitas)
- 1 cup sultanas
- 125g butter
- 1/2 cup honey
- 1/3 cup brown sugar
In a large frying pan dry roast the coconut, oats, wheat germ, sesame, pepita and sunflower seeds over a medium heat for around five minutes. The mix should be lightly golden but not too dark. It will also make your house smell magnificent. Transfer to a large bowl and add the sultanas. Line a square 20 cm/8 in cake tin with baking paper.
In a saucepan, melt the butter with the honey and brown sugar. Mix until the sugar is dissolved and bring it to the boil. I had a fancy thermometer to let me know when the sugar mix reached ‘soft ball’ stage (which is 260 F or 116 C), but really all you need to do is let it boil with out stirring for around seven minutes and it will do.
Pour the very hot sugar mix into the bowl with the toasted seeds and quickly stir everything together. Scrape it into the cake tin and press the mix down so that it is level. Leave it to cool at room temperature for at least an hour before slicing into bars or squares. Keep them in the fridge after slicing to harden the museli bars properly.