Choc Chip Muesli Bar
Servings: 8
This really versatile Choc Chip Muesli Bar is a fabulous staple recipe. You can absolutely vary it with the suggestions I’ve made at the end of the recipe or create your own version.
Ingredients
- 60 g coconut oil (¼ cup), or butter
- 85 g rice malt syrup, honey or maple syrup (¼ cup)
- 50 g coconut sugar or rapadura (¼ cup), or leave out if you don’t have a sweet tooth
- 1 tsp vanilla
- 230 g rolled oats - or quick oats if you’re after a less textured bar (2 cups)
- 1 cup/s mixed nuts or seeds - of choice
- 85 g chocolate chips (½ cup)
Instructions
- Preheat the oven to 170°C/338°F (fan-forced).
- In a small pot melt the coconut oil (or butter) over a low heat and mix in the sweetener, optional coconut sugar or rapadura and vanilla to combine well.
- Mix in the oats and nuts or seeds of your choice well (so the dry is very well coated by the wet). I do this with wet hands, almost massaging it together until the mixture is super sticky. If you can, pulse this in a food processor, you'll get a firmer, more commercial like bar (see the consistency in the video below).
- Allow the mixture too cool. Stir through the choc chips.
- Line a 18 x 28 cm slice tin and press in the mixture with wet hands so it's nice and firm (make sure it’s really compact).
- Bake for 20 minutes.
- Cool, refrigerate and chill well before cutting. This helps to get nice crumb free slices. If you cut it without first chilling, it will crumble.
Thermomix
- Preheat the oven to 170°C/338°F (fan-forced).
- Melt coconut oil in bowl. 2 minutes, 90, speed 1. Time will vary according to temperature of your oil; adjust time as needed.
- Add in the sweetener, rapadura and vanilla. Mix to combine. 30 seconds, speed 3.
- Weigh in the oats and nuts and combine. 20 seconds, speed 3, reverse.
- Add the choc chips and stir in. 20 seconds, speed 2, reverse (or you can use the spatula to mix by hand.)
- Line a 18 x 28 cm slice tin and press in the mixture with wet hands nice and firm (make sure it’s really compact).
- Bake for 20 minutes.
- Cool, refrigerate and chill well before cutting. This helps to get nice crumb free slices. If you cut it without first chilling, it will crumble.
Store
- Store in an airtight container in the fridge or freezer.