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Super seed and cinnamon no-bake muesli bars

Make your own tasty, healthy, anytime snack. - by Karen Martini
  • 21 Feb 2020
Prep: 15 Minutes - Cook: 5 Minutes - Serves 24
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This yummy slice is sweetened with honey, but you can also use maple syrup. You can store the muesli bars in the freezer to keep them fresh.   

Ingredients

1/2 cup unprocessed honey

150g tahini OR black tahini

100g butter, chopped

11/2 tsp ground cinnamon

11/2 cups rolled oats

1/2 cup sunflower seeds

1/2 cup flaxseeds

1/2 cup pumpkin seeds, plus extra, to garnish

1/3 cup toasted almonds

2/3 cup desiccated coconut

1/2 cup sesame seeds

1/2 cup chia seeds

1/3 cup cocoa nibs, plus extra, to garnish

Method

  1. Line a 15 x 30cm slice tin with baking paper. Put honey, tahini, butter and cinnamon in a small saucepan. Stir over low heat, until melted.

  2. Put oats, sunflower seeds, flaxseeds, pumpkin seeds and almonds in a blender and pulse until combined but still slightly chunky.

  3. Pour into a bowl and add coconut, sesame seeds, chia seeds and cocoa nibs. Add warm tahini mixture and, using your hands, mix thoroughly until well combined.

  4. Press mixture firmly and evenly into the tin – it should be about 1.5cm thick. Use the back of a wet spoon to smooth the top and push extra pumpkin seeds and cocoa nibs into the top, to garnish. Put in freezer for about 2 hours until firm.

  5. Once set, cut into slices about 3 x 6cm. Store in an airtight container in the freezer. The slices will keep for up to 2 months.

Cinnamon muesli bar
Photography Marina Oliphant

For more delicious recipes, pick up a copy of the latest issue of Better Homes and Gardens magazine in selected newsagents and supermarkets or buy online today!

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Karen Martini
Karen Martini
Melbourne chef, restaurateur and food writer Karen Martini has been cooking professionally for more than 20 years. A passionate ambassador for Ovarian Cancer Research, Karen aims to build the awareness of the silent killer that is often misdiagnosed.

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