Homemade muesli bars make a sweet and crunchy on-the-go snack or back-to-school recipe, and making them yourself helps to know exactly what is in them! Add any dried fruit or nut to this recipe to make it uniquely your own.
|Total Time||1 hour|
|Container||Low-Profile 2.0-litre Container|
- 190 g butter, room temperature
- ⅓ cup (75 ml) coconut oil
- ½ cup (125 ml) honey
- 70 g brown sugar
- 1 teaspoon vanilla extract
- 480 g rolled oats
- 125 g plain flour
- 1 teaspoon bi-carbonate soda
- 1 cup (110 g) dried cranberries
- 1 cup (175 g) mini chocolate chips
- Preheat oven to 175°C. Line a 20x30cm baking tray with paper and set aside.
- Add butter, coconut oil, honey, brown sugar, and vanilla to the 2L low-profile container in the order listed and secure the lid.
- Select Variable 1, or the Puree (Dips + Spreads) program.
- Start the machine, slowly increase to its highest speed, and blend for 55 seconds; or start the machine and allow the Puree (Dips + Spreads) program to complete.
- Remove the lid and add flour, bi-carb, and ½ cup (50g) of the rolled oats.
- Select Variable 6 and Pulse 8 to 10 times, or until ingredients are combined.
- Add remaining oats, cranberries, and chocolate chips to a large mixing bowl. Using a spatula, transfer the blended mixture to the bowl, and stir to combine.
- Pat mixture evenly onto the prepared pan, making sure to press the ingredients down into the pan. Bake for 20 to 25 minutes, or until golden-brown.
- Let cool for at least 20 minutes before cutting into bars and storing in an airtight container.