My Healthy Homemade Muesli Bars

This recipe has taken much tweaking to get them perfect, but it is my go-to recipe. I make a double batch then re-make these muesli bars as soon as the last lot has run out! 

Full of wholegrain oats, nuts and seeds, the variations possible for these bars is endless, but I've included two of my favourites: cranberry and mixed nut and; dark choc chip and hazelnut.

Cranberry & Mixed Nut Muesli Bars

1 1/2 C rolled oats

3/4 C mixed nuts, roughly chopped (I use almonds, walnuts & hazelnuts)

1/2 C dried cranberries

1/3 C mixed seeds (I use linseed, pepitas and sunflower seeds)

1/4 C desiccated coconut

1/4 C wholemeal plain flour

1 egg, lightly beaten

2 Tbsp skim milk

25g (~2 Tbsp) margarine or reduced fat table spread

2 Tbsp honey

1 tsp vanilla essence or extract

2 tsp cinnamon

1. Pre-heat oven to 180°C and line a 20cm square tin with baking paper.

2. Melt margarine, honey and vanilla in the microwave on low.

3. Combine all ingredients (including melted margarine mixture) into a medium sized bowl.

4. Press mixture into the lined tin and bake for 20 minutes or until golden brown.

5. Allow to cool slightly in the tin for 5 minutes before transferring to a wire rack to cool completely. Slice into 8 bars and store in an airtight container.

Dark Choc Chip & Hazelnut Muesli Bars

1 1/2 C rolled oats

3/4 C hazelnuts, roughly chopped

1/4 C dark chop chips

1/3 C mixed seeds (I use linseed, pepitas and sunflower seeds)

1/4 C desiccated coconut

1/4 C wholemeal plain flour

1 egg, lightly beaten

2 Tbsp skim milk

25g (~2 Tbsp) margarine or reduced fat table spread

2 Tbsp honey

1 tsp vanilla essence or extract

1 tsp cinnamon

1. Pre-heat oven to 180°C and line a 20cm square tin with baking paper.

2. Melt margarine, honey and vanilla in the microwave on low.

3. Combine all ingredients, except dark choc chips, into a medium sized bowl.

4. Press mixture into the lined tin and sprinkle choc chips evenly over the surface. Press the choc chips into the surface and bake for 20 minutes or until golden brown.

5. Allow to cool slightly in the tin for 5 minutes before transferring to a wire rack to cool completely. Slice into 8 bars and store in an airtight container.

Note: These bars store well for at least 2 weeks, but in really hot weather they are better stored in the fridge to keep them fresh.