Confession – I used to eat muesli without milk as a snack in the past. I’d pour the pieces in a bowl and relax on the couch watching hours of educational TV. OK, it might not have been educational TV and it might not have been only in the past since I recently found myself munching on crunchy muesli with no milk just the other day.Thing is, I can’t help myself, it has all the elements of a perfectly healthy snack- sweetness and crunchyness. So I decided to make myself my own muesli energy bars for those times when I’m on the go or when I want to pop a snack during work or you know, those lazy afternoons watching mindless TV on the couch.
These energy bars are easy to make and I feel you should always throw in your own twists and ingredients because cooking should be fun.
What I love about this recipe is that it’s all stuff that you can find in your pantry so you don’t have to fuss and draw up a list and rush out to the shops.
Do you have left over cereal in your pantry? Well then don’t be afraid to throw in crushed pieces of your favourite cereals into the mix. This increases the flavour and you get the opportunity to use them differently.
- 250 ml Golden Syrup
- 60 ml Castor Sugar
- 60 ml Olive Oil
- 280 ml Raw Oats
- 60 ml seed and nuts mix
- 60 ml Dessicated Coconut
- 30 ml Sesame seeds
- 5 ml Ground Cinnamon
Bring to the boil and cook for a further three minutes then remove from heat.
- Preheat oven to 180 °C. Line a the oven tray with baking paper.
- . Combine golden syrup, sugar and oil in a pan on medium heat. Cook and stir the mix for three minutes or until the sugar is dissolved.
- Combine the remaining ingredients over the syrup mix and stir to combine.
- Spoon onto the baking sheet and press. Bake for 5-10 minutes until golden brown.
- Remove and set aside to cool then cut into desired rectangle pieces and firm into shape.
I love seeing you recreate the recipes so tag me on social media when you do on ‘the earthy cook’s. Enjoy!