Healthy Museli Bars (Nut free, No Refined sugars added, Clean Eating, Dairy Free & Gluten Free option)

4 of my kids are back at school on Monday to start the new school year, I have one in reception, one in year 2, one in year 7 and one in year 8. Sabrinah started kindy last week…she is a big kindy girl now and turns 4 on Wednesday!! And what’s funny is that all my 5 kids have now attended this kindy, Jordan started there in January 2004 and 9 years later here’s #5 Sabrinah going there…amazing!!  Heres my big kindy girl last Wednesday on her first day of kindy which happened to be a full day!  She’s lalaloopsy mad!



With school going back I am in baking mode for school lunch boxes….healthy ofcourse!!! Today I was playing around trying to make the kids a yummy museli bar without the crappy sugars and am happy to say it was a success! You can make this gluten free too but you have to search for gluten free oats (or museli). Or maybe use cornflakes (making sure they are gluten free which they sell in health food shops or in the health food section of supermarkets. I almost made this with coconut oil but thought I’d stick with butter first and see how it works then try coconut oil (its more clean then). I havent added white or brown sugar to this at all, its sweetened with rice malt syrup but you can use honey or maple syrup but rice malt syrup is lower in natural sugar.  These make a crunchy museli bar too.


Healthy Museli Bars

makes 14

2 cups organic rolled oats

1 cup puffed rice (or rice bubbles)

100 grams butter (or dairy free nuttelex)

1/2 cup  rice malt syrup or honey or maple syrup

1 tsp cinnamon

1/2 tsp vanilla essence

1/2 cup unsweetened shredded coconut

1/4 cup dried dates or sultanas  or a mix of dried fruit, chopped

1/4 cup  pumpkin seeds

3 Tbsp sesame seeds or sunflower seeds or mix of both

optional 1/4 cup dark chocolate chips


First preheat your oven to 180 degrees C.  Line a half size lamington baking tray (mine is approx 28cm by 20cm I think).  In a medium saucepan over a medium heat combine butter and rice malt syrup.  Melt the butter into the syrup stirring occasionaly, once melted bring to the boil and keep an eye on it.  I was stirring mine making sure it didnt burn.  Do this for a minute or so and the  sauce will start to thicken slightly and then take it off the heat and add the vanilla essence and stir.   Let it cool a few minutes while you prepare the dry ingredients.

In a large bowl mix all the rest of the dry ingredients then carefully pour in the butter mixture and mix to combine.  Press into the prepared tray,  heres a trick wet your fingers or wet the back of a spoon then start to press, it will stop the mixture sticking to your fingers and spoon.  Bake in the oven for 20 minutes until nice and golden, the smell this makes around the  house is divine!   Allow to cool half an hour or so in the pan then transfer to finish cooling in the fridge.  Dont cut this until its thoroughly cooled.  That way it wont be all crumbly.  Some tiny bits will crumble but not too badly, you will get nice neat slices!




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