Blueberry and Almond Muesli Bars

  • 04 Apr - 10 Apr, 2020
  • Mag The Weekly
  • Cookery

Ingredients

· 1½ cups rolled oats

· 1½ cups puffed rice

· ½ cup shredded coconut

· 1 tablespoon chia seeds

· ? cup almond kernels

· 70 g pack dried blueberries

· ½ cup almond butter

· ½ cup honey

· 1 teaspoon vanilla extract

· 80 g white chocolate

Method

Grease a lamington pan. Line base and sides with baking paper, extending paper two cm above the edges of pan. Combine oats, puffed rice, coconut, chia seeds, almonds and blueberries in a bowl. Place almond butter, honey and vanilla in a saucepan over medium-low heat. Cook, stirring, for three minutes or until smooth and combined. Add to oat mixture. Stir well to combine. Press into prepared pan. Refrigerate for two hours or until firm. Cut into bars. Place on a sheet of baking paper. Place chocolate in a microwave-safe bowl. Microwave on high, stirring halfway with a metal spoon, for one minute or until melted. Stand for two minutes. Drizzle over bars. Refrigerate for 15 minutes or until set. Serve.

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