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.
Ingredients
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
Method
- 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.
