Apricot, Coconut and Pumpkin Seed Muesli Bars
This oat slice makes a yummy addition to the kids (and adults) lunch boxes. They’re basically home-made muesli bars, with apricots and some pumpkin seeds added for extra goodness.
- 100 g butter or coconut oil
- ½ cup honey
- ½ cup dried apricots chopped
- ½ sultanas or dried cranberries
- ½ cup shredded/thread coconut or desiccated coconut
- 1 ¾ cups fine rolled oats make sure you use fine rolled oats, not the large Jumbo rolled oats
- ¼ cup pumpkin seeds
- 1 pinch salt
Preheat oven to 170 degC/340 Fahrenheit. Line a square (18-20cm) baking tin with baking paper.
Melt butter/coconut oil and honey together in a medium-size pot or in a medium-sized bowl in the microwave. Stir in apricots, sultanas/cranberries, coconut, rolled oats, pumpkin seeds and salt until well combined.
Use the back of a spoon to firmly press mixture into lined baking tin and bake for 25-30 minutes until golden brown on top. When it comes out of the oven, press down on it with the back of a spoon again to make it firmer (so it doesn’t crumble apart).
Leave to cool in the tin then refrigerate for at least 1-2 hours until firm, before removing and cutting into 8 bars or 16 squares. Will keep in an air-tight container for about a week. Or can be frozen in an airtight container or snaplock bag for months.
They keep for about a week in the pantry or fridge (in an airtight container). They also freeze well too if you want to make a bigger batch. This recipe makes 8 muesli bar size servings, or you can cut them into smaller pieces to make little ‘muesli bar bites’ – perfect for a little treat. They’re nut-free and refined sugar-free, using honey and dried fruit for sweetness.
These muesli bars are quick and easy enough for the kids to make too.
*To make dairy-free – use coconut oil instead of butter