Muesli bars or flapjacks can be a great breakfast on the run or lunchbox treat.
Unfortunately most shop bought versions are very in high sugar and saturated fats. I have created this recipe to use less sugar and more natural sweeteners like dried apricots, cranberries and ground cinnamon, which is great for all of those getting beach ready for the summer and those training for the Flora Women’s Mini Marathon. The recipe uses heart healthy fats from Flora, pumpkin seeds and sunflower seeds. Oat flakes, rich in B vitamins and cholesterol lowering fibre, make up the base of the bars.
Whip up a batch of these super delicious and “moreish” muesli bars for a lunchbox treat to look forward to!
Makes 12 Bars
125g Flora Buttery
85g dark brown sugar
3 tbls honey
1 tsp ground cinnamon
120g porridge oats
40g desiccated coconut
75g self raising flour
65g dried cranberries
80g dried apricots, finely chopped
50g sunflower seeds
50g pumpkin seeds
- Preheat the oven to 160°C. Grease a baking tray with a little Flora Buttery. Line with enough parchment paper to hang over the sides. Grease the top of the paper too.
- Melt together the Flora Buttery, sugar, honey and cinnamon and stir until the sugar dissolves.
- Mix this sticky mixture quickly into the dry ingredients.
- Press mixture firmly into the tray.
- Bake for 20 minutes until lightly golden. Lift out of the tray and allow to cool on a wire rack before cutting into squares.