Seeded Oat Bars

Seeded Oat Bars

A healthier alternative to your standard muesli bars. These seeded oat bars are loaded with whole grains and tasty honey. It is always satisfying to know exactly what goes into your food so rather than consume another over packaged mass market product, try this recipe and leave behind unknown nasty additives and preservatives. On any given week, I make a batch of these in the weekend to keep the snacking hungry hippos in my household fed and happy. They make an awesome quick addition to the kids’ lunchboxes and I love them too – it’s a win win situation!

For other great lunchbox additions, check out the following:

Banana Lunchbox Muffins

Banana Loaf

Tips and Tricks

Linseeds are just another name for flaxseeds – they are the same type of seed

Standard rolled oats or quick oats is fine, I used quick oats when I make these. Just do not use steel cut oats, the recipe will not be similar at all.

Make sure to only brown the oats and seeds mixture as burning it will cause the oat bars to be bitter and not enjoyable.

Store in an airtight container if the recipe made a few added extras. I like to store mine in the fridge and they are good for up to 2 weeks.

Feel free to substitute the dried fruits with whatever you have on hand or change it up and add some chopped nuts – sometimes I like to add chopped peanuts or walnuts for variation.

If you have a sweet tooth try adding 1/4 cup of chocolate chips; just add them once the mixture is luke warm and still ‘bendy’ (so not set and hard) so you can push them into the top of the bars. The chocolate will melt into the bars if you mix them in with the other ingredients at the same time.

Alternatively, be a little fancy and wait until the mixture is set. Melt some chocolate then drizzle over the top in a zig zag fashion just like the ones you can get from the store. Fancy!

Seeded Oat Bars

Serves 24

1 cup Rolled Oats
1 cup Desiccated Coconut
1/4 cup Sesame
1/2 cup Sunflower Seeds
1/2 cup Pumpkin Seeds
1/4 cup Flaxseeds 
1/2 cup Honey
1/8 cup Brown Sugar
1/4 cup Dried Sweetened Cranberries
1/2 cup Sultanas
1/3 cup Quinoa Puffs
In a bowl, mix together the oats, coconut, quinoa puffs, sesame seeds, sunflower seeds and pumpkin seeds.
Toast the above ingredients in a dry frying pan over a medium high heat until toasted and lightly browned.
Transfer to a metal bowl to cool.
Once cooled, add the cranberries, sultanas and flaxseeds.
Line a 20 x 30 cm baking tray with non-stick baking paper.
In a saucepan, melt together the honey and brown sugar. Get to a gentle simmer and simmer for 5 minutes or until golden and frothy.
Add the hot mixture to the bowl of oats and seeds.
Mix until well combined.
Pour mixture out onto the lined baking tray.
Spread out evenly across the tray then press down to compress the mixture using the back of a spoon or a sturdy silicon spatula.
Place in the refrigerator for at least 30 minutes or until set and hardened.
Remove from the fridge and cut into small bit sized pieces.
Mel Crafting

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