The other day, I went shopping for groceries while hungry. Always a bad idea, I know, but I had convinced myself I wouldn’t give in to an unhealthy craving, so I bought a muesli bar. It took away the hunger but that doesn’t mean I enjoyed it. Already at the first bite, I thought to myself: it’s time I started making my own muesli bars.
And here we are!
Because I had never made my own muesli bars before, I went out looking for a good recipe. There’s a lot to be found on Pinterest but everything’s so complicated! So I developed a super easy basic recipe that you can take in any direction. And to prove my point, I’m including three variations on the basic recipe. Everything is, of course, single-proof, even the dishes: you only need 1 pan and 1 spoon! 🙂
In other words: once you’ve made muesli bars yourself, you’ll never eat store-bought again!
Homemade muesli bars
Weigh the oat flakes and the nut-mix. Chop the nuts into smaller chunks if you want. Add the oats and the nuts to a (small) non-stick frying pan and heat over a high heat. Add a small pinch of salt. Notice we’re not using any grease!
Roast the mix for about 5 minutes and shake it up regularly. In the meantime take a sheet of baking paper, fold it in half and open it again, and lay it out on a board or a baking tray/tin.
When the oats and the nuts turn golden brown and start to crackle a pit, turn off the heat. Immediately add 2,5 tablespoons of honey and mix until it’s spread evenly. Then pour the mix onto one half of the baking paper and shape it into a square or rectangle of about 1 cm thick (the perfect shape to cut 4 bars out of). Fold the baking paper over and press down firmly. Make sure the edges don’t get too thin!
Leave to set for an hour and cut into bars. Then let them set for another half an hour in the fridge.*
Save them in an airtight box, preferably wrapped in baking paper. The bars will keep for up to two weeks (but they should be long gone by then!).
Serving tip 1: Pits galore!
The ultimate pits- and seeds-mix is: 20 grams of sunflower seeds, 20 grams of pumpkin seeds and 10 grams of sesame seeds.
Serving tip 3: Eat your fruits!
Following the basic recipe, add 50 grams of dried fruit of your choice near the end of the roasting time. Leave it to roast along for about a minute before adding the honey. The mix you see below is made up of 30 grams of dried apricots and 20 grams of dried figs, all cut into strips.
Serving tip 2: Chocolate, what else?!
Replace 10 grams of nuts and seeds with cacao nibs. Then follow the recipe and, after having added the honey, add 20 grams of small bits of chocolate!
*The pinch of salt subtly enhances the flavours. You can of course just leave it out.
Tip: love coconut? Add coconut gratings or flakes add the end and just roast them along for a minute. Watch out, ‘cause it tends to stick if you roast it for too long!
Tip: the bars will stick together a bit the longer they’re stored. So save them in an airtight container and it’s best to wrap them in baking paper.
Input Singlemade test panel
Caroline was sweet and short: Yum! Caroline’s Tip: next time she’ll be adding some roasted quinoa!
Kim is a huge fan as well: she used thyme honey for extra flavour (Tip!).
Follow our Singlemade heroes into the fray and try this recipe! Share your Singlemade creations through #singlemade_it, @singlemade of firstname.lastname@example.org!
Have fun cooking and… bon appétit! 🙂