Homemade Muesli Bars Food

MUESLI BARS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking pan.
• In medium sauce pan, over low heat, combine butter or margarine, brown sugar and honey. Cook, stirring, until butter or margarine is melted and sugar is dissolved. Remove from heat. Add oats, nuts, coconut and sesame seeds. Mix with a wooden spoon until well combined. Press mixture evenly into the prepared baking pan.
• Bake for 15 to 18 minutes in the preheated oven, until the top is golden brown. Let cool in the pan and cut into bars.

MUESLI

Steps:

• In a large mixing bowl combine oats, wheat germ, wheat bran, oat bran, dried fruit, nuts, sugar, and seeds. Mix well. Store muesli in an airtight container. It keeps for 2 months at room temperature.

MUESLI BARS

Steps:

• Line 18 x 28cm tin with non-stick baking paper and pre-heat oven to 180 deg Celsius.
• Put oats, Weetabix, raisins and apricots in a bowl, and mix.
• In a small saucepan, blend honey and orange juice over medium heat. Bring to boil, then reduce heat and simmer for 10 minutes, or until mixture is thick and syrupy.
• Stir honey mixture into oat mix then stir in the egg whites.
• Press mixture into prepared tin and bake for 20-25 minutes, or until golden. Cool in tin. Cut into 14 bars.

MUESLI BAR SLICE

Steps:

• In a large bowl mix together the oats, oat bran, bran, sunflower kernals, flour, apricots, and sultanas.
• Melt the butter, honey and brown sugar in the microwave for 1 minute and add to the dry ingredients. Stir in the egg and milk until well combined.
• Press into a greased and lined lamington tin and bake for 15-20 minutes in a moderate oven. Cut into slices when cooled.

HOMEMADE RAW MUESLI

Steps:

• Measure everything into a mixing bowl.
• Mix thoroughly and serve with fresh fruit and almond milk.
• Best stored in the refrigerator.

MUESLI BARS

Steps:

• heat the oven to 180C. Melt the butter, sugar and honey together with the cinnamon and simmer for 2 minutes. stir in the muesli, pumpkin seeds and dried apricots.
• pack the mixture into a lined baking sheet, cover with foil and bake for 15 minutes. leave in the tin for 10 minutes, then loosen the edges and turn out. slice into squares and serve cold.

HOMEMADE MUESLI BARS

Steps:

• Preheat oven to 160 degrees celsius (fan-forced). Grease and line a 28cm x 20cm rectangular slice tin with baking paper.
• Place the coconut oil, honey and peanut butter into a microwave-safe bowl. Heat on 50% power for up to 3 minutes or until just melted. Stir.
• Add the cinnamon, vanilla extract, salt and brown sugar and mix together.
• Add the rolled oats, coconut, trail mix, plain flour and puffed rice. Mix together. Allow the mixture to cool slightly.
• Add the chocolate chips and mix to combine.
• Pour the mixture into the prepared tray and press down firmly and evenly.
• Bake for 25-30 minutes or until just golden. Allow to cool completely before cutting into slices.
• Preheat oven to 160 degrees celsius (fan-forced). Grease and line a 28cm x 20cm rectangular slice tin with baking paper.
• Place the coconut oil, honey and peanut butter into the Thermomix bowl. Melt or 2 minutes, 90 degrees, Speed 2 (or until melted).
• Add the cinnamon, vanilla extract, salt and brown sugar and mix for 5 seconds, Speed 4.
• Add the rolled oats, coconut, trail mix, plain flour and puffed rice. Mix for 10 seconds, REVERSE, Speed 2. Scrape down the sides of the bowl and repeat. Allow to cool slightly.
• Add the chocolate chips and mix with the spatula to combine.
• Pour the mixture into the prepared tray and press down firmly and evenly.
• Bake for 25-30 minutes or until just golden. Allow to cool completely before cutting into slices.