Chewy Muesli Bar

This Chewy Muesli Bar Is A Nice Surprise

Sometimes I suck at making things that require baking, and sometimes I have a little win. This is one of those times. I remember craving some sort of a chewy bar that becomes crunchy when put in the fridge and thought I’d make one. I have intended to make a granola kind of ism. And it just didn’t work. So I blended it up, put it in a tray, and was actually surprised by the outcome. A chewy muesli bar that kept so well in the fridge.

So Many Options

When I made this and it was sitting in my fridge for a day or two, I worked out so much can be created out of this muesli bar. During that time I have thought of endless ways how I would use it. And  I ended up adding and using the bar as a rustic crumble on some stewed winter fruits, creating a wonderful yummy warming dessert or breakfast served with some sort of epic ice cream or some coconut yogurt. 

It’s that moment of indulgence as I smear some of my chocolate crack spread (the recipe is in my 2nd cookbook that’s all sweets – Celebrate Your Sweet Tooth) all over the top of each bar. Then into the fridge, it goes to set and becomes crunchy.

Chewy Muesli Bar

Chewy Muesli Bars Recipe!

~INGREDIENTS~

 

  • 2 cups coconut sugar
  • 1/2 cup boiling water
  • 250ml fresh orange juice
  • 2 tbsp cinnamon
  • 1 tbsp allspice
  • 2 tsp vanilla paste

  • 3 cups oats 1 cup almonds, roughly chopped
  • 1 cup dried cranberries or sultanas
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 2 cups shredded coconut

~METHOD~

Soak the dried fruit in 250ml fresh orange juice overnight.

Preheat the oven to 180 degrees.

Line a baking tray with baking paper. I used a 15in long and 10in wide tray.

In a pot, bring the water to a boil and add the sugar, spices, and vanilla.

Combine until the sugar has completely dissolved, you are not after this to boil, just hot enough to not see any sugar granules.

Add all the dry ingredients to a bowl.

Add the soaked dried fruits.

Pour in the sugar syrup.

Mix all very well.

Transfer 1/2 of the mix to a food processor and process until it’s looking like a sticky dough.

Remove and fold together with the other half that’s chunky.

Transfer the mix and press down hard.

Cut some temporary bar lines into the pressed mix.

Bake for 20 minutes.

***

Makes: 1 tray

Prep time: 15 mins

Baking time: 20 mins

Freezer-friendly: Yes

C, DF, RSF, V

So many options.

And that’s what I love about this recipe, it doesn’t just have to be a bar.

Let me know what you do with this epic little recipe on my YouTube channel!

With love from my kitchen to yours,

Chef Cynthia Louise xx


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About the Author

Chef Cynthia Louise is an Internationally acclaimed MasterChef, speaker, author, restaurant consultant, teacher and television presenter in wholefood, dairy-free cooking. She also has the worlds first online cooking classes focused on dairy-free plant-based whole foods with recipes that people are raving about and changing people's health, one delicious bite at a time. Chef Cynthia loves nothing more than educating people about the simplicity and vitality of a plant-based, whole foods lifestyle. Each dish is like art on a plate and her flavour combinations nourish the soul and get everyone talking.

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