I’m a huge fan of muesli bars. While buying them from the store is undeniably convenient, making them at home is surprisingly simple. The last time I made a batch was just a few days ago, with exactly 30 minutes to spare in the morning. I decided to put the recipe to the test, and to my surprise, I made it in time! Admittedly, I skipped the first step — I didn’t toast the oats and seeds for extra crunch, just mixed everything together in a bowl and baked the whole batch straight away. And you know what? They still turned out great. So if you’re short on time, now you know the shortcut.
These bars keep well in an airtight container at room temperature. In theory, they should last around 7–10 days, but in practice… I wouldn’t know — they’ve always disappeared long before that.
Sugar-Free Muesli Bars
Ingredients
Preparation
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Melt the butter in a saucepan. In a large bowl, mix together the oats, sunflower seeds, and melted butter, then toast in the oven at 180°C for 10 minutes. Transfer the toasted oats and seeds to a large bowl. Blitz the almonds in a food processor, then add them along with the remaining ingredients. Mix well. Press the mixture onto a parchment-lined baking tray and bake for 15–20 minutes at 180°C. Remove from the oven, let cool, and cut into 12 bars. Store in a cool, dry place at room temperature.
