It’s been more years than I can remember since I had any form of muesli bar or product bearing resemblance to a museli bar in the house. This week I decided to make them. Guess what one of the forbidden foods for those with braces is? What’s that? Did I hear you say muesli bars? 10 points. Very good.

This totally sucks you know. Because these little suckers and delicious and horribly moreish and my rear end just doesn’t need less muesli bar sharing. Oh well, it’s a sacrifice I am clearly going to have to make in order that the Bread Winner shall have a smile to be proud of.

Muesli Bars
1 cup rolled oats
1 cup preservative free shredded coconut
1/2 cup oat bran
1/2 cup sesame seeds
1/2 cup sunflower seeds
1/2 cup pumpkin seeds (pepitas)
2/3 cup sultanas
1/4 cup chopped, dried wild dates
1/4 cup almonds
130g butter
1/2 cup honey
1/4 cup muscovado
Cook oats, coconut, oat bran, sesame seeds, sunflower seeds and pumpkin seeds in a dry fry pan over medium heat, stirring occasionally, for 8 – 10 minutes until golden. Transfer to a large bowl. Stur in sultanas, figs and almonds.
Meanwhile, melt butter, honey and muscovado in a small saucepan. Simmer over low heat for 7 minutes. If mixture forms a soft ball when dropped into cold water, it’s ready. Stir thoroughly into dry ingredients.
I spooned into a silicon pan 15cm x 30cm. If you are not using silicon, it would probably be best to grease and line the pan first. Press the mixture down firmly with a metal spoon. Refrigerate until firm. Slice into 16 bars or lots of smaller pieces. Store in an airtight container in the fridge.