Loaded with good-for-you ingredients these seedy chocolate muesli bars are not only ridiculously delicious, they are loaded with fibre and healthy fats to give you lasting energy. Most people are now well aware that store bought muesli bars are loaded with sugar and refined ingredients, so why not make your own? Trust me, this recipe is seriously so easy you can’t go wrong!
These muesli bars can be enjoyed as a healthy snack or if you are short on time during the week they make a great grab-and-go breakfast option (I would just slice them into larger pieces). These bars get their sweetness from the medjool dates, which also acts as the glue that hold these bars together. These bars also freeze really well, so you can make a large batch and freeze them for those moments when you have to rush out the door but need something to snack on to keep your energy levels high.
- 1 cup medjool dates (roughly 10), pitted
- 1.5 cups oats
- ½ cup Chantal Organics pumpkin seeds
- ½ cup Chantal Organics sunflower seeds
- 2 tablespoons chia seeds
- ¼ cup Chantal Organics rice syrup
- ¼ cup Chantal Organics coconut oil
- ½ cup dark chocolate chips
1. Line a square baking dish with baking paper. Set oven to 180 degrees celsius.
2. Add dates to a food processor or blender and process into small bits (mine turned into a ball).
3. Break up the medjool dates using your hands into a large bowl, then add the oats, seeds and chocolate chips.
4. In a small saucepan over low heat add the rice malt syrup and coconut oil and stir together until the coconut oil is melted (roughly 1 minute). Pour this over the oat mixture. Then use your hands to mix ingredients together thoroughly.
5. Once well combined press the mixture into the baking dish and press down with your hands, really packing it tight!
6. Pop this into the oven for 20-25 minutes, or until golden on top. (You can also eat these raw, instead of cooking them you just place them into the fridge to set for 20-25 minutes).
7. Remove bars from the dish and slice them up into 8-10 even bars. Store in an airtight container in the cupboard for a few days or a week in the fridge.
Nat x x
Recipe by Natalie Brady, from Natalie Brady Nutrition ©