Due to Dan's extensive Ironman training, and increased appetite- I decided I needed to make some homemade energy bars. After one failed attempt I finally found a good recipe. I ended up sharing them with the family- and they were gone in a matter of hours. I think I better make another batch, now that I know the recipe is good.
Here is the recipe:
Ingredients:
- ½ cup (125mL) honey
- ¼ cup caster sugar
- 125g butter
- 3 cups rolled oats (see note for GF)
- 1 cup rice bubbles
- 1 cup sultanas
- ½ cup chopped apricots or dates or choc chips
- ½ cup desiccated coconut
- ¼ cup pepitas (pumpkin seed kernels), sunflower or sesame seeds
- Preheat oven to 180°C. (350°F)
- Grease and line a slice tray ( 31 cm x 22cm) with baking paper.
- Combine honey, sugar and butter in a saucepan over medium heat.
- Cook, stirring, for 2-3 minutes until butter melts and sugar dissolves.
- Bring to the boil and cook for 2 minutes or until syrup thickens slightly.
- Remove from heat.
- Combine remaining ingredients in a large bowl.
- Pour over the hot syrup and stir to combine.
- Spoon into prepared pan and press firmly to make sure the mixture will stick together.
- I wet my fingers with a bit of cold water and press the top to get a smooth finish.
- Bake in oven for 15-20 minutes or until golden.
- Cool and then refrigerate until well chilled and cut into 24 slices (about 2cm x 6cm).
- To make these muesli bars gluten free, use 2 cups of crushed cornflakes and 2 cups of rice bubbles.
- The mixture has a total of 1½ cups of dried fruit – use whatever combination you prefer.
- You could use half honey, half smooth peanut butter in the ‘syrup’ or add nuts to the mixture.
