Muesli Bar
Muesli Bar
Organic Merchant’s Spark Dust provides a vitamin- and antioxidant-dense boost to a hot chocolate, smoothie, coffee and in baked goods.
Servings
11
Prep time
Cook time
Recipe
Ingredients
- ½ cup rice-malt syrup or honey
- ¼ cup coconut sugar
- ½ cup (100g) coconut oil or butter
- 2 cups raw rolled oats
- 1 cup sultanas
- ½ cup sunflower seeds
- ½ cup pumpkin seeds
- ½ cup sesame seeds
- ½ cup Organic Merchant Spark Dust or another cacao infusion of choice
- ½ tsp vanilla extract
- ½ tsp salt
- 1/3 cup (40g) flour
- 2 cups puffed grains such as rice, quinoa or amaranth
Method
- Preheat the oven to 160°C (fan-forced) and line a baking tray with baking paper. This is optional, but it helps with getting the finished muesli bars out in the end. We used a 28cm × 20cm baking tin.
- Combine the rice-malt syrup, coconut sugar and coconut oil in a saucepan over low-medium heat. Cook while constantly stirring for 5 mins or until the butter melts and the sugar dissolves.
- Bring to the boil and cook for 1-2 mins or until syrup thickens slightly, then remove from heat.
- Combine the oats, sultanas, sunflower seeds, pumpkin seeds, sesame seeds, Spark Dust, vanilla extract, salt, flour and puffed grains in a large bowl. Mix everything together, then pour over the hot syrup and stir thoroughly to combine well.
- Spoon the muesli bar mix into the tray and press down firmly.
- Bake in the oven for 20-25 mins or until golden brown and crisp. Remove from oven and set aside in the tray to cool completely. This may take a couple of hours.
- Once the mix is completely cooled down and hardened, cut into rectangles to serve.
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