Spiced Peanut Butter Muesli Bars
I've been making these muesli bars for a couple of years now. They originated from a recipe on Teresa Cutter's site. However, over time, I've tweaked the original, adding ingredients and changing the method until they've morphed into this current incarnation.
My latest change has been the addition of peanut butter to the mixture which, along with the spices and golden syrup, gives a spicy and treacley flavour to the finished bars.
The bars are slightly crumbly, which is a texture I like. If this is a problem for you, then just add another egg which will help further bind them together. Makes 16 serves.
½ cup peanut butter
½ cup golden syrup
3 cups natural muesli
½ cup ground flaxseeds
1 teaspoon mixed spice
¼ cup pepitas* or flaked almonds
What to do:
Preheat your oven to 180°C.
Line a 20cm square baking tin with baking paper.
Melt the peanut butter & golden syrup: Spoon the peanut butter and golden syrup into a small saucepan and place over a low heat. Melt the ingredients, stirring occasionally, until thoroughly combined and smooth - you do need to watch this, as the syrup has a tendency to start boiling, before the peanut butter has become runny.
While the peanut butter & golden syrup are melting: In a large bowl, roughly combine the muesli, ground flaxseeds and mixed spice.
Whisk the eggs: Crack the eggs into a separate bowl and whisk together.
Mix all the ingredients: Once melted, pour the peanut butter and golden syrup into the muesli. Add the whisked egg and then, using a spoon, mix all the ingredients together until they are thoroughly combined and gloriously sticky.
Get the bars ready for baking: Spoon the muesli mixture into the prepared baking tin and press it down firmly – I find it easiest to do this with the back of a wet spoon. Scatter the pepitas or almonds over the top, squashing them down slightly into the muesli mixture.
Bake the muesli bars: Cook for 30 – 35 minutes, until golden brown on top. Remove from the oven and place on a cooling rack until they are completely cooled. Cut into 16 squares using a sharp knife and enjoy.
Store the cooked muesli bars in an airtight container in the fridge for up to five days, or freeze them individually.
Pepitas are dried pumpkin seeds. While you can find them un-hulled, salted and / or roasted, I always buy the raw hulled seeds. These are green and flat-ish in shape. Pepitas can be found in some supermarkets and all health food shops.
There are lots of ways to vary these muesli bars and make them your own. You could use different muesli blends, or make up your own muesli from rolled oats, dried fruit, nuts and seeds. One of my favourite combinations is dried fig and ginger. I make this with a combination of oats, walnuts, chopped dried figs, together with ground ginger and chunks of crystallised ginger.
- Can be made gluten free by using a gluten free muesli.
- Suitable for vegetarians.
- Lactose free.
- Can be made low salt, as long as you use a no added salt peanut butter.
Have you ever made your own muesli bars?