Guest Post: ZOMTBAKES – Easy Honey Muesli Bars

by Jenn on October 4, 2009

in Breakfast,Dairy Free

Warning – this post is not gluten free!

I’m so excited to be hosting this great guest post from Zoe of ZOMTBAKES!  While not gluten free, these muesli bars look absolutely scrumptious.  One could buy gluten free oats and maybe something like rice bran could work as a substitute for the wheat germ.  Once I get back from my great vacation I will have to try these out –  Thanks so much to Zoe for guest posting!

Hello, I’m Zoe from ZOMTBAKES. Jenn so very kindly did a delicious peanut butter and banana (gluten free!) muffin recipe for ‘Healthy ZOMTreats’ so I am returning her the favour with a very simple, but very delicious muesli bar recipe. (Thanks for having me on your beautiful blog Jenn!) These came on a 3 hour road trip to Canberra and were a perfect snack to keep the energy levels up.

The best thing about these is that you can swap the dried fruit and nuts for other types so you will never get bored! Try some cranberries and pecans, or dates and dried banana chips…the possibilities are endless. Just keep the ratios the same and you will be fine.

Easy Honey Muesli Bars

Ingredients

1 cup old fashioned oats (not instant)
1/2 cup almonds, chopped
1/2 cup desiccated coconut
1/4 cup wheat germ
1/3  cup organic honey
1 teaspoons vanilla extract
1/8  tsp salt
1 tsp cinnamon
1/2 cup dried apricots, chopped
1/2 cup sultanas, chopped
1/4 cup pepitas

Method

Preheat your oven to 180° Celisus. Spray a square 10 x 10 brownie dish with canola oil and line with parchment paper to assist lifting out the slice. Spread the oatmeal, almonds, wheat germ and coconut together on a tray and toast lightly in the oven until the coconut is slightly golden, about 10 minutes or so.

Place the hot mixture into a large bowl and mix in the pepitas. Quickly stir in the honey, vanilla and salt it is well combined. Then fold the dried fruit through. Put the mix into your prepared baking dish and press it down as firmly as possible with a spatula. I actually put some baking paper over the top and used a book to apply even pressure which worked well.

Bake for 20 to 27 minutes, the top should be quite golden brown, but watch the edges don’t burn! Allow to cool enough to touch and then put it into the fridge to chill before cutting. I used a sharp kitchen knife, it will crumble a bit, but just eat the crumbs as you go.

I store my muesli bars in the freezer; they won’t freeze but they stay nice and firm and deliciously cool to eat. The fridge would be ok too but they go pretty soft if left at room temperature.

{ 5 comments… read them below or add one }

VeggieGirl October 4, 2009 at 1:20 pm

Awesome guest post from Zoe; and delicious bars!

Reply

Kim October 4, 2009 at 3:07 pm

YUM!! These look really, really good!!

Reply

Zoe October 4, 2009 at 6:49 pm

Hey Jenn, I was hoping you would mention how to make these gluten free!! I think the rice bran would be just fine – just helps to holds them together a bit…even a little bit of rice flour could work. I think I’m going to make these again today haha!!

Reply

Alta October 5, 2009 at 4:19 pm

Yum, these look awesome! I’ll definitely have to make a gluten-free version. I’ve been meaning to make granola bars for a while now.

Reply

gfe--gluten free easily October 13, 2009 at 11:37 pm

Oh, I want to make those–gluten free! I don’t think that would be hard. :-)

Shirley

Reply

Leave a Comment

Previous post:

Next post: