Packed with seeds and chewy sultanas, these muesli bars are a super-easy healthy snack option. I like to store them in the fridge so they are extra crunchy to eat.
Makes: About 16 bars
INGREDIENTS
1 cup shredded coconut
½ cup each sultanas, pumpkin seeds and sunflower seeds
¼ cup each black chia seeds and white sesame seeds
⅓ cup each tahini and honey
3 tablespoons coconut oil
1 teaspoon each vanilla extract and ground cinnamon
½ teaspoon sea salt
Equipment: Grease a 20cm square baking tin and fully line with baking paper.
METHOD
Preheat the oven to 160°C regular bake.
Combine the coconut, sultanas and all the seeds in a large bowl.
Put the tahini, honey, coconut oil, vanilla, cinnamon and salt in a small saucepan over a medium heat. Cook, whisking, until the mixture is bubbling and smooth. Pour onto the seed mixture and stir until everything is well coated.
Press the mixture firmly into the tin. Bake for about 20 minutes, or until golden. Let cool completely in the tin. Lift out and cut into small squares.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!