Nut-free muesli bars

Little hands love muesli bars – and with no nuts, these are the perfect make ahead lunch-box treat. Wholefood provided goodness - iron, protein and fibre from seeds and wholegrains.

  • Skill Easy
  • Prep time 10 mins
  • Cook time 20 mins
  • Servings 8
Rating

Ingredients:

  • 1/2 cup tahini, room temperature
  • 1/2 cup honey
  • 1/4 tsp sea salt
  • 1/2 tsp cinnamon
  • 1/4 cup boiling water
  • 3 Weet-Bix wheat biscuits, crushed
  • 1/2 cup shredded coconut
  • 1/2 cup rolled oats
  • 1/2 cup large seeds (we used a combination of pepitas and sunflower seeds)
  • 2 Tbsp flaxseed (linseed) meal

Method:

  1. Preheat oven to 180°C (350°F). Line the base and two sides of a square 20 cm cake tin with a strip of baking paper.
  2. Combine tahini, honey, salt, cinnamon and boiling water in jug and whisk until smooth.
  3. Combine dry ingredients (Weet-Bix wheat biscuits through to flax meal) in a large bowl. Add tahini mixture and stir well to evenly coat.
  4. Spoon mixture into the prepared tin. Use a silicone spatula to firmly press into an even layer.
  5. Bake 20 minutes until golden. Cool in pan 10 mins, move to a rack and cool completely. Cut into bars to serve.

Tips:

  • Replace honey with maple syrup, or rice syrup, for a vegan bar.
  • Add some dried fruit and/or nuts for a tasty twist on this classic.

Nutritional information:

  • Per Serve
  • Energy (kJ)
    1320
  • (Cal)
    314
  • Protein (g)
    8
  • Fat (g)
    20
  • Saturated Fat (g)
    5
  • Carbohydrate (g)
    27
  • Sugars (g)
    18
  • Dietary Fibre (g)
    4.8
  • Sodium (mg)
    98
  • Potassium (mg)
    220
  • Calcium (mg)
    82
  • Iron (mg)
    2.9
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