When I was little, Mum would always pack museli bars into my lunch box. They were always just Uncle Tobys ones, but I'm sure that Mum would've made these for me, if she had the recipe.
When I'm feeling a bit homey, I imagine what kind of a mum I'll be. The kind that makes you choc chip biscuits but still makes you eat all of your carrots. I'll definately be the kind of mum that makes museli bars and packs them into your lunch box as a treat for little lunch.
When I'm feeling a bit homey, I imagine what kind of a mum I'll be. The kind that makes you choc chip biscuits but still makes you eat all of your carrots. I'll definately be the kind of mum that makes museli bars and packs them into your lunch box as a treat for little lunch.
These museli bars are super crunchy with just the right amount of sweetness. They also fall apart like there's no tomorrow, but you'll get over dopping oats on the floor once you taste them.
The original recipe calls for all honey, but I used half honey and half marmalade, because I love marmalade. No other reason.
Recipe:
Oven: 170
Adapted from smittenkitchen
2 cups rolled oats
1 cup almonds, chopped
1 cup desiccated coconut
1/3 cup honey
1/3 cup marmalade
1 tsp vanilla
pinch salt
3/4 cup cranberreis chopped
3/4 cup sultanas, chopped
Mix oats, almonds and coconut and bake for 10-12 mins (on a tray) until golden. Stir occasionally.
Transferoat mix to a bowl. While still warm, add honey, marmalade, vanilla and salt. Stir until coated.
Add fruit, mix.
Press mix into a (lined) baking dish with wet fingers until tightly packed.
Bake 25-30 mins until golden.
Cool for 2-3 hours before cutting. (Don't think about skipping this point. The bars will just totally fall apart)
