The Best Healthy Muesli Bars
The Best Healthy muesli bars have a had a few reincarnations from the original recipe I found with many years ago. Over time many ingredients have been substituted to make these muesli bars as healthy and nourishing as possible. The best part is they are so easy to switch up you can make changes yourself to meet your dietary restrictions or preferences.
This version of the best healthy muesli bars is Gluten and refined sugar free(provided you use GF oats) and oh so morish!!
Most of the nourishment in the Best healthy muesli bars is from the significant amount of seeds. This time I used pumpkin, sunflower, chia, sesame, flax and hemp seeds. But I just use what I have in the pantry at the time so the amount of each seed isn’t to critical and the amount is forgiving also, A bit more a bit less and they will still turn out fine.
These Muesli Bars are Full of Nutrition
Thanks to all those seeds these healthy Muesli bars are a great source of Magnesium, Zinc, Manganese, Copper, Omega 3 and Omega 6 Fatty acids, Protein and Fibre all essential nutrition for healthy bodies. I was going to outline the nutritional benefits of each ingredient but decided it would turn this post into massive essay as there are that many health benefits, so instead I encourage you to do some research for yourself. Here is a great place to start check it out
I admit these are not sugar free muesli bars and I have left the granulated sugar our with success in the past, they just become a bit more crumbly but the taste is not affected to much. I do find they do not taste as good if the dates are left out as they give a nice caramel like flavour, but in saying that I have also left these out with success.
These are perfect for school lunch boxes as they have no nuts and freeze well. But if you are planning on keeping for them for school lunches I recommend you freeze them as soon as they have cooled or there will be none left.
The Best Healthy Muesli Bars
125g good quality butter
90g coconut syrup
85g buckwheat Flour
1tsp baking Powder
75g coconut sugar
100g rolled oats
85g Medjool Dates (approx 6)
300g of seeds. (A nice mix I find is 80g sunflower seeds,80g pepitas (Pumpkin seeds), 50g flax seeds, 30g sesame seeds, 30g chia seeds and 30g hemp seeds)
What to Do
- Preheat oven to 180C
- Add Butter and coconut syrup to a pot and melt together
- Combine the remaining ingredients in a large bowl and combine
- Pour butter mixture into the dry mix and combine
- Pour into a lined baking dish roughly 25x32cm (Just adjust cooking time if need to use a smaller dish)
- Cook 20-30 mins or until golden brown.
- Allow to cool completely before removing from tray and cutting. NOTE: These bars are very soft until completely cool. Many A time have I started to burn these waiting for them to be more crispy. Colour is your best your guide.
- The sweetness can be substituted easily. In place of the coconut syrup you could try rice malt syrup, honey or golden syrup. The coconut sugar can be replaced with any granulated sugar.
- The sugar content can be lowered by reducing or omitting the granulated sugar and dates, but the syrup is required to help hold it all together.
- The buckwheat flour can be substituted with wheat, quinoa or banana flour however the taste of the finished product will change slightly. If you use wheat flour it obviously won’t be gluten free.
- Any combination of seeds can be used to make up the 300g of seeds required for the recipe.
- You can replace some of the seeds with sultanas or other dried fruits however this will increase the sugar content significantly.
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