Crunchy muesli bars (granola bars)
User Reviews
4.9
48 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Fridge & cooling
2 hrs
-
Servings
10 bars
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Calories
183 kcal
-
Cuisine
American, Australian
Crunchy muesli bars (granola bars)
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Recipe video above. I've never come across a crunchy muesli bar recipe that stayed crunchy beyond a day. So I decided to make my own - and these stay crunchy for 3+ weeks! Adapted from my chewy muesli bars, I found the key to be lightly toasting the oats then cutting the bars before baking. The chewy muesli bars also have a higher ratio of honey and peanut butter which is what makes them chewy!PS Even though they're sugar free, I munch on these when I need a sweet-treat fix, yet they're healthy enough for breakfast.
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Ingredients
The glue:
- 1/4 cup honey (Note 1)
- 1/4 cup natural peanut butter, smooth (or crunchy!) (Note 2)
Muesli bars (Note 3):
- 1 1/2 cups rolled oats* (not steel cut)
- 1/2 cup almonds* , roughly chopped
- 1/4 cup pepitas* (pumpkin seeds)
- 1/2 cup sultanas*
- 3/4 tsp cinnamon powder (or other, like pumpkin spice)
- 1/4 tsp cooking / kosher salt
- 2 tbsp small chocolate chips or 3 tbsp regular dark choc chips, optional (Note 4)
Instructions
- Preheat the oven to 160°C/325°F (140°C fan-forced). Place a sheet of baking paper over a 20 cm / 8" square tin with overhang so it's easy to lift out later (no greasing needed).
- Toast: Spread the oats, chopped almonds and pepitas on a tray. Bake for 10 minutes. Tip into a heatproof bowl. (Note 5) Add the sultanas, cinnamon and salt.
- Muesli mixture: Microwave the honey and peanut butter in a heatproof jug for 30 seconds on high. Mix to combine. (Note 6) Pour over the oat mixture and mix through. It might seem like it won't mix in, but persist, it will! Use a cutting motion if needed. Last resort - Note 7
- Press: Tip the muesli mixture into the pan then press firmly into the pan. Once cooled, scatter the choc chips across surface (if using). Cover with a sheet of paper then press down firmly with your hands to push the choc chips in.
- Refrigerate for 1 hour or until firm enough to lift out without bending.
- Preheat the oven to 160°C/325°F (140°C fan-forced).
- Cut: Use the paper overhang to lift the muesli slab onto a cutting board. Cut in half, then each into 5 (10 bars). Transfer onto a tray using the paper, then space the muesli bars out.
- Bake for 25 minutes or until quite golden on the surface and golden brown on the edges but not burnt.
- Cool & crunchy: Remove from the oven and cool on the tray - it will become crunchy! Store in an airtight container once cooled, in the fridge if it's warm where you are. It will still be crunchy 3 weeks later!
Notes
- * Switch these with whatever you want, use 2 3/4 cups total. See Note 3 for more info.
- Honey - Maple syrup can be substituted but it doesn't have quite the same glueing strength as honey. But it will still work, the muesli bars just crumble a little more easily when you bite into them.
- Peanut butter - Natural, pure peanut butter that is 100% peanuts with no sugar, salt etc added is best here, for flavour and thickness (commercial spread is much thicker so it's harder to mix through).
- Non-peanut alternatives - almond, cashew or hazelnut butter. Tahini has been suggested which I haven't tried because I feel the sesame flavour would overwhelm.
- Stuff - You can basically use 2 3/4 cups of any "stuff" you want (I've made this using just a budget muesli mix) though you need at least 3/4 cup oats for the mixture to have the right density to glue together. I like the ratio I've listed above - sufficient dried fruit for natural sweetness, right amount of nuts for crunch!
- Choc chips used in commercial muesli bars are smaller than the baking chips used for chocolate chip cookies. I found them at Scoop Wholefoods (those places where you help yourself and pay by weight). Else, just use regular choc chips OR drizzle the muesli bars with melted chocolate (like store bought ones).
- Use a heatproof bowl for mixing in case you need to rewarm the mixture to loosen it up.
- Heating makes it thinner so easier to mix through.
- Last resort - microwave for 20 seconds to loosen the mixture up.If the mixture gets too thick to mix the "glue" through evenly, microwave for 20 seconds to loosen the mixture up then mix again.
- Last resort - microwave for 20 seconds to loosen the mixture up.
- microwave for 20 seconds to loosen the mixture up then mix again.
- Storage - They will stay fresher and crunchier for longer if they are stored in the fridge in an airtight container. They are actually really nice eaten cold, straight from the fridge! But if it's not hot and humid where you are, they can even be stored for around 5 days just in the pantry.
- Nutrition per bar. I find that one bar makes a good breakfast - and I have a hearty appetite!
Nutrition Information
Show Details
Calories
183cal
(9%)
Carbohydrates
24g
(8%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.002g
Sodium
89mg
(4%)
Potassium
211mg
(6%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
1IU
(0%)
Vitamin C
0.5mg
(1%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10bars
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183cal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.002g | 0% |
| Sodium | 89mg | 4% |
| Potassium | 211mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
48 reviews
Excellent
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