Ingredients
- 2 tablespoons white chia seeds
- 1/2 cup water (125ml)
- 1/3 cup honey (115 grams)
- 1 teaspoon ground cinnamon
- 1/2 cup walnuts, roughly chopped (50 grams)
- 1/4 cup goji berries (35 grams)
- 1 1/2 cups rolled oats (135 grams)
- 1/2 cup shredded coconut (40 grams)
- 1/4 cup sesame seeds (35 grams)
- 1/4 cup pepitas (pumpkin seeds) (50 grams)
- 1/4 cup sultanas (40 grams)
- YOGHURT TOPPING:-
- 1/2 cup Greek-style yoghurt, natural thick (140 grams)
- 2 tablespoons icing sugar
- 60mlcoconut oil, melted (1/4 cup)
How to Make
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Step 1: Preheat oven to 160°C (325°F).
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Step 2: Place the chia seeds and water in a large bowl and stir to combine and set aside for 10 minutesand then add the honey, cinnamon, walnut, goji, oats, coconut, sesame seeds, pepitas and sultanas and stir to combine and then press the mixture firmly into a lightly greased 20cm square tin lined with non-stick baking paper and cook for 35–40 minutes or until golden and then set aside in the tin to cool completely.
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Step 3: Using a serrated knife, slice into 8 bars.
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Step 4: To make the yoghurt topping, place the yoghurt and sugar in a small bowl and, using a hand-held blender, blend until runny and then add the oil and blend until just combined.
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Step 5: Dip one side of a bar in the topping and place, yoghurt-side up, on a tray and repeat with the remaining bars and now freeze for 30 minutes until set and serve.
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Step 6: TIPS - You can store these muesli bars in an airtight container in the fridge for up to 1 week.
We hope you enjoy this recipe!
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