Growing up, muesli bars were always a bit of a treat. Mum used to make the best home made ones using a combination of weetbix, oats, sugar, dried fruit, honey, butter and (a heap of) peanut butter then wrapped them in tin foil as if they were bought from the shop.
This recipe is perhaps a wee bit better for for you as it uses oil rather than butter and it doesn't have peanut butter or sugar. But they still taste amazing- promise! I adapted it from Annabel Langbein. Again, the operative word being 'adapted' as I never can seem to stick to a recipe. Maybe I should work on that..?
Apricot and White Chocolate Muesli Bars
3 cup rolled oats
1 cup finely crushed Weet-bix
1 cup nuts and or seeds
1/2 cup coconut
1/2 cup dried apricots, finely diced
3/4 cup flour
3/4 cup warmed honey/maple syrup
1 cup flavourless oil (e.g. grapeseed)
1/2 cup melted white chocolate
(Anything can be subsituted in this recipe, as long as the wet to dry ingredients are kept the same).
Preheat oven to 160' C. Line a 30cm x 24cm sponge roll tin. Mix oats, nuts, weet-bix, coconut, apricots and flour in a bowl. Combine warmed honey and oil and stir to combine.
Press firmly into tin a bake for 30 mins or until crisp.
Cool slightly begore cutting. When completely cooled, drizzle with melted chocolate.
Nom nom nom...
I have been muching my way through this tin all afternoon. I may have found my new favourite muesli bar...