Muesli bars or flapjacks can be a great breakfast on the run or lunchbox treat. Unfortunately most shop-bought versions are very high in sugar and saturated fats. I have created this recipe to use less sugar and more natural sweeteners like dried apricots, cranberries and ground cinnamon. Uses heart healthy fats from Flora, pumpkin seeds and sunflower seeds. Oat flakes, rich in B vitamins and cholesterol lowering fibre, make up the base of the bars. Whip up a batch of these super delicious and moreish muesli bars for a lunchbox treat to look forward to!
- 125 g flora buttery
- 85 g dark brown sugar
- 3 tblsp honey
- 1 tsp ground cinnamon
- 120 g porridge oats
- 40 g desiccated coconut
- 75 g self raising flour
- 65 g dried cranberries
- 80 g dried apricots, finely chopped
- 50 g sunflower seeds
- 50 g pumpkin seeds
- Preheat the oven to 160°C. Grease a baking tray with a little Flora Buttery. Line with enough parchment paper to hang over the sides. Grease the top of the paper too.
- Melt together the Flora Buttery, sugar, honey and cinnamon and stir until the sugar dissolves.
- Mix this sticky mixture quickly into the dry ingredients.
- Press mixture firmly into the tray.
- Bake for 20 minutes until lightly golden. Lift out of the tray and allow to cool on a wire rack before cutting into squares.
More by Rozanne Stevens:
- Monica's Berry Baileys Meringue Roulade
- Monica's Magic Molten Chocolate Pudding
- Norman's Butterflied Leg of Lamb with Lively Salsa