Home The RecipesFree LivingDairy-Free Muesli Bars

Muesli Bars

40 comments

muesli bars
I grew up in a little country town. The population always floated around the 500 mark. My great gran lived next door. My grandma and grandpa lived across the road. My gran and pa lived a few blocks away. I never knew any different and I did take it for granted.
The friends I had were people I had literally known all of my life. Their parents grew up with my parents. They lived next door, a street a way or at the most a two minute drive from my home. We hung out all the time. Before school, after school and on weekends. I slept at their houses, they slept at mine. For seventeen years this crew was all I knew and I knew them well.
We spent the years playing netball, laughing loudly and running a muck. But as with all things there was change. School ended. I was one of the few who moved away. I got caught up in life, in searching for my own home. I seldom made it back.
This week I released my first cookbook. It is completely surreal! There has been many exciting moments. However, the minutes I have enjoyed the most were the ones I spent reading the messages from my old familiar friends. I cannot thank them enough for taking the time to write, nor can I express how much their thoughts, encouragement and support has meant to me. I love having them on my mind again, remembering the Saturdays at the footy, the summers at the pool and the parties in the shed. I look forward to laughing with them all again.

Muesli Bars

12 medjool dates, seeds removed

1/2 cup rolled oats

1/2 cup flaxseeds

1/2 cup pumpkin seeds

1/2 cup sunflower seeds

1/2 cup desiccated coconut

1/4 cup goji berries

1/2 teaspoon concentrated natural vanilla extract

pinch of salt

Preheat the oven to 175°C or 350° Fahrenheit. Grease and line a 20cm x 20cm cake tin.

Cover the dates with hot water while you gather your ingredients.

Drain the dates and blend them to a paste.

Add the remaining ingredients and mix well to combine.

Press the mixture firmly into your prepared tin. Place in the oven and bake for 15 – 20 minutes.

Remove from the oven and allow to cool briefly before flipping the slice onto a cooling rack. When it has completely cooled cut the slice into bars. Enjoy.

40 comments
0

Recipes Books

You may also like

40 comments

Bruisemouse December 9, 2013 - 3:16 pm

Simply beautiful and beautifully simple.
Thanks for sharing.

Reply
bianca December 10, 2013 - 7:28 pm

Thank you. x

Reply
Amber December 9, 2013 - 6:50 pm

Hello Bianca,
Just wondering whether you blend in the rest of the ingredients to the processed dates or just mix by hand?
Many thanks, Amber

Reply
Amber December 9, 2013 - 11:31 pm

I made them, and processed everything in the food processor. I added an extra tablespoon of brown rice syrup to help it bind together a bit more. My daughters loved them, thank you Bianca!! xo

Reply
bianca December 10, 2013 - 7:22 pm

Thank you so much Amber!! I really appreciate the feedback. I am glad they have been successful for you!! Many thanks, Bianca

Reply
bianca December 10, 2013 - 7:28 pm

Hi Amber, I keep it all in the food processor but when I add the other ingredients I just quickly pulse to combine so that I can keep the texture. I hope this helps. Bianca

Reply
Susanna December 9, 2013 - 7:20 pm

Hi Bianca,
How long will these keep?
Susanna

Reply
bianca December 10, 2013 - 7:27 pm

Hi Susanna, they keep really well. we have had a batch in the fridge for 4-5 days without any problems. I hope this helps. Bianca

Reply
Penny December 9, 2013 - 7:50 pm

Hi Bianca,
Where do you buy the medjool dates from?
Thanks. Penny

Reply
bianca December 10, 2013 - 7:26 pm

Hi Penny, you can get them from the fresh produce section of the supermarket. I hope this helps. Bianca

Reply
Laura December 9, 2013 - 8:00 pm

Hi Bianca,
They look delicious! Just wondering, how do you store them? Fridge or airtight container at room temperature?

Reply
bianca December 10, 2013 - 7:26 pm

Hi Laura, they keep fine in an airtight container at room temp or in the fridge. Whichever you prefer will be fine. I tend to opt for the fridge but that’s just me. I hope you like them. Bianca

Reply
Casey December 9, 2013 - 8:36 pm

Wow, your childhood/teenagehood sounds just like mine! Where did you grow up? You just briught back a lot of old memories… I’m looking forward to trying this recipe! I love the caramel jerseys too 🙂

Reply
bianca December 10, 2013 - 7:25 pm

Thank you Casey. I grew up in a country town in western Victoria, where did you grow up? I am glad you like the Jersey Caramels. Many thanks, Bianca

Reply
Wendy December 9, 2013 - 9:18 pm

What a beautiful blog post. I love letting my mind stop and swim in old memories of childhood times. Thanks for reminding us what a blessing that is. These sound yummy too. I look fwd to trying them soon! Thanks again. And congratulations on your cookbook. I can’t wait for it, I have put in my pre-order already. Love your work as always.

Reply
bianca December 10, 2013 - 7:24 pm

Thank you so much Wendy!! I really appreciate that. xx

Reply
Belle December 10, 2013 - 5:04 pm

I think I did this recipe wrong
I wasnt sure whether to put all the ingredients in the food processor or not – so I just hand mixed all the ingredients really well, in with the ‘date paste’ and when I flipped it out of the tin, most of it crumbled everywhere (& I did firmly press it into the tin)… I will try again next week, but maybe I’ll process it all together?
It did also seem a little dry, so I might add some honey next time too
xx

Reply
bianca December 10, 2013 - 7:17 pm

Hi Belle, I am sorry it hasn’t worked for you. Be sure to eat it as a muesli! I do make all of mine in the blender / food processor. Did you use medjool dates? Did you pre soak them? I hope this helps and that you have better luck next time. thanks, Bianca

Reply
Belle December 13, 2013 - 3:55 pm

Hi Bianca,
We have been eating it as “muesli bites” and the other bits as muesli 🙂 🙂
They taste delicious, but no approval from Master 7 on this one (He is starting to make me think about tearing my hair out!! LOL)
I did use Medjool dates & I did pre soak, I think it was just that I didnt put all the ingredients in the food processor – I will try that next time – thanks so much for your response 🙂

Reply
Paul December 11, 2013 - 11:36 am

I had the same problem as Belle above, they crumbled. It is still delicious though. I could not find medjool dates at the local stores, so I used honey dates. I think this will work fine with the honey dates, I just need to figure out the volume of ‘date paste’ I need to make it work. Any idea what the volume of the paste is from 12 medjool dates?

Reply
bianca December 22, 2013 - 7:27 pm

No idea sorry!! I shall make more notes next time I make it. Let me know if you have success in the meantime. Thank you. Bianca

Reply
Paul January 11, 2014 - 2:34 am

I made this again and used about 30 honey dates. turns out the honey dates are about half the size of a medjool date. Anyway, they turned out perfectly.

Reply
Bianca Slade January 11, 2014 - 7:27 pm

Fabulous!! I am glad you liked it. Thank you.

Reply
Kristy December 13, 2013 - 6:19 am

Hi Bianca, is there a way to make them gluten free?

Reply
bianca December 29, 2013 - 7:13 am

I have always used oats but you could try quinoa flakes, rice flakes, coconut or a mix of these? I hope this helps.

Reply
Lill December 13, 2013 - 12:49 pm

Ha!! This story did bring back so many memories – sometimes I wish we didn’t have to grow up!!!

Reply
bianca December 22, 2013 - 7:08 pm

Absolutely!!! Good times Lil! I think of you often! Wish you all the best old friend! Anks. x

Reply
Anita January 10, 2014 - 3:34 pm

Hi Bianca, is there something I could use instead of dates as I am fructose intolerent? Thanks 🙂

Reply
Bianca Slade January 11, 2014 - 7:31 pm

It may take a little playing around to get the quantities right but you can use a liquid sweetener. Do you have any fruits?

Reply
Audrey June 14, 2014 - 3:56 am

Rice syrup is a common substitution for people who can’t have fructose. 🙂

Reply
Bianca Slade June 18, 2014 - 9:28 pm

Thank you Audrey

Reply
Glutenvrije muesli repen recept | PureHealthBox | PureHealthBox March 25, 2014 - 11:34 pm

[…] Instructies:- Verwarm de oven voor op 175 graden. – Leg de dadels even in heet water, blend ze daarna tot een pasta. – Voeg de musli en overige ingrediënten toe en roer het door elkaar. – Leg in een lage bakplaat wat bakpapier en druk de mix in de bakplaat. – Bak het in de oven voor 15-20 minuten op 175 graden. Zodra het is afgekoeld kun je de plaat in repen snijden. Ook heerlijk als ontbijt met notenpasta of makkelijk om mee te nemen als tussendoortje. Bekijk het originele recept op:  https://wholefoodsimply.com/muesli-bars/ […]

Reply
Amy November 9, 2014 - 1:13 pm

These are awesome! I soaked a few dried apricots with the dates and added another 1/2 cup of oats cause I’d run out of sunflower seeds. I even forgot to add the flax seeds and they’re still brilliant! Thanks for yet another awesome recipe Bianca 🙂

Reply
Bianca Slade November 16, 2014 - 11:10 am

Perfect!!! Thank you so much. I am glad you enjoyed them and I really appreciate you taking the time to write. I hope you find many recipes that you enjoy. x

Reply
Catherine kimmings June 28, 2015 - 2:27 pm

These muesli bars are very yummy, all the family enjoyed them.
I only added 1/4 cup of sunflower and flax seeds and made up the difference with hemp and chia seeds.

Reply
Bianca Slade July 4, 2015 - 8:52 am

Perfect!!! Thank YOU!! I am glad they were enjoyed. x

Reply
sarah lyst February 24, 2016 - 9:48 pm

This were perfect for me this morning. I’ve not been feeling very well and my appetite was very limited. I couldn’t face anything liquid, I just needed a drier, biscuity type thing and these were great, as well as very nutritious. Thank you 🙂

Reply
Bianca Slade February 27, 2016 - 7:29 pm

Thank YOU so much Sarah!! I really appreciate the feedback and I am glad you enjoyed them! I hope you are feeling better. x

Reply
sarah lyst February 24, 2016 - 9:49 pm

Oh and I used sunflower seeds instead of flax seeds and added a tbsp of honey for my sweet tooth.

Reply
Bianca Slade February 27, 2016 - 7:37 pm

Thanks!!! YUM!

Reply

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.