After months of tweaking and changing. After a few catastrophic disasters and many mediocre batches… finally I think I’ve got it.
I’ve mastered homemade muesli bars.
This recipe is deceptively simple, but getting the right sticky to dry ratio to get the perfectly chewy, not crumbly, but not too sticky muesli bar is not as easy as it seems. But I think I have figure out a few tricks to help you make great muesli bars every time… well almost every time… I hope!
|Homemade Muesli Bars||
- 2 cup quick cook oats
- 1 cup of rice bubbles of any puffed grain cereal
- 60gms butter
- 1/3 cup brown sugar
- 1/4 cup of honey, golden syrup or any other sugar syrup
- 1 tbsp malt extract (syrup)
- 1/2 tsp vanilla
- 1/4 cup sultanas
- 1/4 cup cranberries
- Line and lightly butter a 20x30cm loaf tin. You could use a slightly smaller tin which will make your bars a little thicker. I use a ceramic lasagne dish because it’s what I have and it makes thin bars.
- Mix the oats,cereal and any fruit or nuts you are addinng in a large bowl.
- In a small saucepan combine the butter, honey, sugar and vanilla and stir over a medium heat until the butter has melted and the sugar dissolved.
- When the mixture starts to bubble and boil turn the heat down and cook for a further 2 minutes, stirring now and then.
- Take the syrup off the heat after two minutes and immediately pour it over your dry ingredients. Stir well to make sure all dry ingredients are coated.
- Spread the mixture into your tin/dish and push it down very firmly with the back of a metal spoon.
- You can sprinkle the top with choc chips or sprinkles if you like and using the spoon push them firmly into the top of your mixture too.
- Let it sit in a cool place, or in the fridge for 30 minutes or completely cool, then lift out and cut into bars or bite sized pieces.
Now a few tips to give you a better chance of success…
1. Make sure you use quick cook oats, not just regular rolled oats. The quick cook oats have been cut into smaller bits and soak up the syrup better. You can whiz up some regular oats in the food processor but I found it was tricky to get exactly the right consistency so just gave.
2. Make sure you don’t over cook your syrup. You really want your sugar to just dissolve and not much more, so only let it boil for that two minutes then whip it straight into your mixture. If you find your bars are too sticky you could try cooking the syrup a tiny bit longer, but take it from me… and extra minute can mean the difference between muesli bars and muesli crumbles! Which, by the way are still tasty and great sprinkled over yoghurt for breakfast, so even my disasters were useful!
3. Make sure you push down the mix really firmly. The more you squish it down into the tin, the more firmly stuck together your bars will be.
You can also change up this recipe really easily. We’ve been adding the tablespoon of malt extract lately for the yummy flavour and the added bonus B vitamins, but it works fine without it. I often sprinkle a tablespoon or so of quinoa into the mix, or chia, or you could try any number of seeds or nuts depending on your likes and dislikes. We are still obsessed with dried cranberries so sultana and cranberry are our usual additives, but we’ve also tried dried apple and cinnamon, choc chips with mini marshmallows pressed into the top, and just a plain mix with 100’s and 1000’s added for fun.
Considering how expensive muesli bars are to buy, and since we are entirely nut free due to allergies, that makes them even more expensive, I am so glad I have finally mastered making our own homemade muesli bars!
Is there a food that you would love to be able to make at home successfully instead of buy? What is your ‘homemade nemesis’?