Don’t let the name fool you, although this recipe is called ‘Breakfast Bars’ (from the lovely Donna Hay), I dare you to try to resist these throughout the day! Instead of making the muesli slab into bars, I cut it into small slices, which are perfect for morning tea.
I couldn’t resist adding to the original recipe, I used it more as a base to start from and then added various ingredients we had in the pantry. I added the honey as due to the extra ingredients I had added, I felt it needed a bit more help to bind together.
I LOVE these, even Scott and Liam were also impressed. Liam even swiped a piece whilst I was taking photos of the slice and I found him sitting back on the couch quite happy with himself. After cutting the slice, there was a bit of leftovers on the baking paper – these were awesome mixed with vanilla yoghurt and strawberries! I’m now thinking of even making this combination up as a muesli mix.
3/4 cup rolled oats
1/4 cup flaked almonds (I used blanched almonds)
1/4 cup sunflower seeds
1/4 cup quinoa flakes
2 tablespoons wheat germ
2/3 cup plain whole-wheat flour
1/2 teaspoon baking powder
2/3 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup canola or vegetable oil
1 teaspoon vanilla extract
1 cup dried cranberries
I also added:
Replaced 1 cup of dried cranberries with 1/4 cup goji berries and 3/4 cup dried cranberries
2 tablespoons coconut
2 tablespoons LSA mix
2 tablespoons chia seeds
1/4 cup pepitas
1/4 cup honey/or honey substitute if you would prefer
* Preheat oven to 160 degrees
* Place oats, almonds, sunflower seeds, quinoa (and pepitas if using) on a tray lined with baking paper and bake for around 10 minutes until golden
* Place the wheat germ, flour, baking powder, brown sugar and cinnamon in a bowl and stir to combine (add coconut, LSA mix and chia seeds also if using)
* Add the oil, egg, honey (if using) and vanilla and stir until smooth
* Add the oat mixture and the cranberry/goji berry mixture and stir to combine
* Spoon mixture into a slice tin lined with baking paper and push down using the back of a spoon. Bake in over for 25 – 30 minutes until golden brown.
* Cool in tin for 10 minutes before turning onto a rack to cool further, then cut into bars/slices and enjoy!