Nut-free muesli bars
Prep
10 min
Cook
20 min
Serves
8
Skill
Vegetarian
Prep
10 min
Cook
20 min
Serves
8
Skill
Little hands love muesli bars – and with no nuts, these are the perfect make ahead lunch-box treat. Wholefood provided goodness - iron, protein and fibre from seeds and wholegrains.
Looking for more lunchbox ideas? Download your free copy of the new Weet-Bix Better Brekkie Back to School Cookbook featuring quick and easy recipes your kids will actually want to eat! To download your free e-cookbook click here.
Looking for more lunchbox ideas? Download your free copy of the new Weet-Bix Better Brekkie Back to School Cookbook featuring quick and easy recipes your kids will actually want to eat! To download your free e-cookbook click here.
Ingredients
- 1/2 cup tahini, room temperature
- 1/2 cup honey
- 1/4 tsp sea salt
- 1/2 tsp cinnamon
- 1/4 cup boiling water
- 3 Weet-Bix wheat biscuits, crushed
- 1/2 cup shredded coconut
- 1/2 cup rolled oats
- 1/2 cup large seeds (we used a combination of pepitas and sunflower seeds)
- 2 Tbsp flaxseed (linseed) meal
Nutrition per serving
1320 kJ
energy kj
8 g
protein
5 g
saturated fat
4.8 g
dietary fibre
27 g
carbohydrate
18 g
sugars
98 mg
sodium
Method
- Preheat oven to 180°C (350°F). Line the base and two sides of a square 20 cm cake tin with a strip of baking paper.
- Combine tahini, honey, salt, cinnamon and boiling water in jug and whisk until smooth.
- Combine dry ingredients (Weet-Bix wheat biscuits through to flax meal) in a large bowl. Add tahini mixture and stir well to evenly coat.
- Spoon mixture into the prepared tin. Use a silicone spatula to firmly press into an even layer.
- Bake 20 minutes until golden. Cool in pan 10 mins, move to a rack and cool completely. Cut into bars to serve.
- 1/2 cup tahini, room temperature
- 1/2 cup honey
- 1/4 tsp sea salt
- 1/2 tsp cinnamon
- 1/4 cup boiling water
- 3 Weet-Bix wheat biscuits, crushed
- 1/2 cup shredded coconut
- 1/2 cup rolled oats
- 1/2 cup large seeds (we used a combination of pepitas and sunflower seeds)
- 2 Tbsp flaxseed (linseed) meal
Nutrition per serving
1320 kJ
energy kj
8 g
protein
5 g
saturated fat
4.8 g
dietary fibre
27 g
carbohydrate
18 g
sugars
98 mg
sodium
- Preheat oven to 180°C (350°F). Line the base and two sides of a square 20 cm cake tin with a strip of baking paper.
- Combine tahini, honey, salt, cinnamon and boiling water in jug and whisk until smooth.
- Combine dry ingredients (Weet-Bix wheat biscuits through to flax meal) in a large bowl. Add tahini mixture and stir well to evenly coat.
- Spoon mixture into the prepared tin. Use a silicone spatula to firmly press into an even layer.
- Bake 20 minutes until golden. Cool in pan 10 mins, move to a rack and cool completely. Cut into bars to serve.