My kids are really starting to love muesli bars and things like that and whilst doing our grocery shop a few days ago, they asked me to buy Carman's Oat Slices for them. The ingredients didn't seem too bad, but for the price that you pay for a box of 6 tiny slices, I knew I could make something that was much more nutritious, organic and a lot cheaper. In terms of serving size and macronutrients, these work out similar to the Carman's oat slices (though my recipe is a little lower in total fat), but I would be surprised if the Carman's contained the variety and amount of micronutrients that this recipe does. So here's my take on our version of nut-free (therefore great as part of school lunch boxes) muesli squares:
Ingredients (makes 18 squares):
- 1 & 1/2 cups rolled oats
- 2 tbsp linseeds
- 2 tbsp chia seeds
- 1 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup dried fruit, chopped (I used dried blueberries and cherries)
- 1/2 cup choc chips
- 1/2 cup water
- 1 banana, mashed
- 1 free range egg
- 2 tbsp apple juice concentrate (or replace with honey)
- 1 tbsp honey
- 2 tbsp tahini
- 2 tsp vanilla
- 50g butter, melted
1. Preheat oven to 160 degrees and grease and line a medium sized rectangular baking dish.
2. Because I don't have a microwave, I pop the butter in the oven in small souffle dish, while the oven is preheating.
3. In a large bowl, mix together the oats, linseeds, chia seeds, spices, dried fruit and choc chips. Add the water, stir it together and set aside.
4. In a small bowl, mash the banana and add the rest of the ingredients (including the melted butter). Mix until combined.
5. Add the wet mixture to the dry mixture and stir to combine.
6. Tip the mixture into the prepared baking dish and press down.
7. Bake for around 30 minutes or until cooked through. Take out of the oven and allow to cool for 10 minutes. Cut into squares while still warm, then allow to cool to room temperature before removing the squares from the baking dish (they will crumble otherwise).