Healthy muesli bar flapjack recipe

Recipe makes 12 muesli bar sized slices or 24 squares.

My little one, Ardon is always snacking and it’s a struggle sometimes to think of healthy, nutritious and filling snacks that he can have either at home or on the go.

We recently travelled overseas to the mountains and when faced with limited to no access to a kitchen, I went searching for healthy snack alternatives. Luckily, I came across a clean food and juice café that sold a healthy flapjack. Ardon loved it!So I decided to create my own when we got home.

There’s only one problem with this recipe… my husband loves them too so I need to make twice as much!

Ingredients

  • 1 ½ cups organic rolled oats
  • 1 ripe organic banana mashed
  • ¼ cup organic shredded coconut
  • ¼ cup organic coconut oil
  • ¼ cup mixed organic nuts, chopped (I used pistachios, pecans and walnuts)
  • ¾ cup mixed dried organic Sulphur-free fruit, chopped (I used apricots, figs, cranberries, dates and currants)
  • 2 tbs mixed organic seeds (I used sesame, flaxseed and sunflower)
  • 2 ½ tbs organic tahini
  • 3 tbs organic maple syrup or honey
  • 1 tbs organic chia seeds
  • 1 tsp organic vanilla bean paste
  • ½ tsp organic cinnamon

OPTIONS: this recipe is a great one to use up any random nuts, seeds, dried fruit you have in your cupboard so feel free to mix it up!

Method

Pre-heat the oven to 180 degrees Celsius.

Line a square slice tin with baking paper (20 x 20cm).

Mix the wet ingredients together in a bowl (mashed banana, coconut oil, tahini, vanilla bean paste and maple syrup or honey).

In a separate bowl, combine the dry ingredients. You can leave these roughly chopped, however, if you have a smaller child, you can blitz this all together in a blender/thermo/food processor.

Mix dry ingredients into the wet and pour into your prepared tray, smoothing out the top of the mixture. Bake for about 20 mins until the sides are starting to go golden. Leave to cool in the tin.

When cool, slice into bars.

Bars can be kept in the fridge for a few days or frozen.

Good bits!

CHIA SEEDS
Chia Seeds are a good source of Calcium, Omega 3 fatty acids, rich in antioxidants and provide Fiber and Iron.

CINNAMON
Not only does Cinnamon add some extra body and flavour, Cinnamon has been used for thousands of years for medicinal purposes. Some of the conditions it was used to help treat were digestive issues, respiratory illness and gynecological issues. It has also been shown to have anti-inflammatory properties.

COCONUT OIL
There are so many benefits to coconut oil! Check out 20 of them here.

BANANAS
Bananas are high in Potassium, which has been shown to help lower blood pressure and lower the risk of heart disease.

NUTS & SEEDS
Nuts and seeds increases the protein and fibre content of these tasty bars, plus they are full of healthy fats which can help reduce inflammation and the risk of heart disease. Nuts and seeds also contain a myriad of minerals including magnesium, calcium and zinc, just to name a few. These minerals help with bone development, immunity and efficient energy usage, all good things for growing bodies and minds!

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Michelle Sursok

Michelle is a proud mum, foodie and owner of Forage Sydney which specialises in organic dining experiences including secret dinners and private dining/catering. Having a baby inspired her to create Forage’s offshoot, Fussy Fingers to develop delicious meals for kids. Inspired by a family of chefs, Michelle’s a secret weapon in the kitchen, and when she’s not there, you’ll find her patrolling the beach or devouring a good cook book!

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