Description
Delightfully crunchy and naturally sweet nut-free muesli bars made with wholesome rolled oats, sunflower and pumpkin seeds, dried cranberries, and a blend of honey, applesauce, and coconut oil. These bars are easy to prepare, baked until golden, and perfect for a healthy snack or breakfast on the go.
Ingredients
Scale
Dry Ingredients
- 2 cups rolled oats
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1/2 cup dried cranberries (or raisins, apricots, or any dried fruit of your choice)
- 1/4 tsp cinnamon
- Pinch of salt
Wet Ingredients
- 1/4 cup honey or maple syrup
- 1/4 cup unsweetened applesauce
- 1/4 cup coconut oil, melted (or butter)
- 1/2 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch or similar baking pan with parchment paper to prevent sticking and allow for easy removal.
- Mix Dry Ingredients: In a large bowl, thoroughly combine the rolled oats, sunflower seeds, pumpkin seeds, dried cranberries, cinnamon, and salt ensuring even distribution of flavors.
- Combine Wet Ingredients: In a separate bowl, whisk together the honey or maple syrup, unsweetened applesauce, melted coconut oil or butter, and vanilla extract until smooth and well blended.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir carefully until all the dry ingredients are coated and the mixture becomes sticky and holds together.
- Press into the Pan: Transfer the mixture into the prepared pan and use the back of a spoon or your hands to press it down firmly and evenly, creating a compact layer for the bars.
- Bake: Place the pan in the preheated oven and bake for 15 to 20 minutes until the bars turn golden brown and are set around the edges, signaling readiness.
- Cool and Slice: Once baked, remove the pan from the oven and let the bars cool for 10 minutes in the pan, then transfer to a wire rack to cool completely before cutting into 12 bars to maintain their shape and texture.
Notes
- You can substitute dried cranberries with raisins, chopped apricots, or any other dried fruit you prefer.
- To keep these bars vegan, use maple syrup and coconut oil instead of honey and butter.
- Ensure the mixture is pressed firmly to help the bars hold together well after baking.
- Store the muesli bars in an airtight container at room temperature for up to one week, or freeze for longer shelf life.
- Feel free to add spices like nutmeg or ginger for extra flavor variation.
