Chocolate Chip Muesli Bars

2015-05-06
  • Servings : 12
  • Prep Time : 15m
  • Cook Time : 35m
  • Ready In : 3:10 h

Chocolate chip muesli bars 

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You remember those chocolate chip muesli bars from your childhood? Chewy, with bursts of yummy chocolate chips. Always a favourite in the lunchbox, chocolate chip muesli bars needn’t be store bought with hidden nasties as they are simple to make and store beautifully in the freezer. Our chocolate chip muesli bar recipe is nut free, with the goodness of seeds to give that delicious texture and a nutritious boost.

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Ingredients

  • 2 cups old-fashioned oats

  • ½ cup mixed seeds (pepitas, sunflower seeds), blitzed into a fine meal
  • ½ cup mini chocolate chips or cacao nibs (optional)
  • ½ teaspoon salt
  • pinch of cinnamon
  • 1tbsp chia seeds
  • 2 tbsp water
  • ¼ cup honey
  • ¼ cup pure maple syrup (or more honey)
  • ½ cup cooking oil e.g. coconut (melted) or rice bran
  • 2 large egg whites, lightly whisked

Method

Step 1

Preheat the oven to 170ºC and line a baking tray with baking paper.
-

Step 2

In a small bowl mix the chia seeds and water. Stir and leave to soak. -

Step 3

Spread the oats on the baking tray and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the oats to a large bowl and let them cool completely. Once cooled, stir in the seed mix, chocolate chips, salt and cinnamon. -

Step 4

In a separate medium bowl, whisk together the chia seed paste, honey, maple syrup, oil and egg whites. Pour the mixture over the oats, stirring until it's well coated. -

Step 5

Transfer the mixture into a square baking tray lined with baking paper. Press the mixture firmly into an even layer (you want the mix to be very well compacted). Bake for 30 to 35 minutes until dark golden on top. Remove from the oven and allow it to cool in the pan on a wire rack for 2 hours (cooling time helps to set the bars, try not to be tempted to eat them!). Once set, transfer onto a cutting board and slice it into bars. -

Step 6

Storing guide: Store in an airtight container at room temperature for up to 1 week, or in the freezer for up to 1 month. -

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Recipe Comments

  1. posted by Janelle on May 20, 2015

    These are so yummy, I have to try not to steal them all from my toddler! I didn’t have seeds so I used a mix of cashews and almonds ground up instead.

      Reply
  2. posted by philippa on June 2, 2015

    Hi, can i use more maple syrup instead of honey? i cant eat honey! :) thanks

      Reply
  3. posted by Amanda Wira on June 6, 2015

    I make these a lot but found today I didn’t have enough choc chips. So I made it without and then dizzled chocolate over the top off the bars when cool. Super yummy

      Reply
  4. posted by Bernadette Said on June 22, 2015

    sooo yummy!!! And soo easy!!

      Reply
  5. posted by Kate on July 12, 2015

    What is the sugar content of these? It sounds high. Has anyone tried it with less honey/maple syrup to try and get the sugar content down?

      Reply
    • posted by Philippa on August 2, 2015

      I’ve never used it myself but rice malt syrup is apparently a great substitute to honey as it is sweet without the sugar content.

        Reply
      • posted by Jaydine on January 7, 2016

        Rice malt syrup is a great alternative to honey if you cant have honey. It definitely still has the sugar content though.

          Reply
    • posted by Ginette on February 3, 2016

      I think it is high. Just done a rough calculation – looks like 162g sugar per batch (based on average sugar content for 1/4 cup honey, 1/4 cup maple syrup and 1/2 cup choc chips). For 12 bars this is 13.5g sugar per bar – or over 3 teaspoons sugar. I’m no expert but that seems high – maybe keep these for treats?

        Reply
  6. posted by Stephanie on October 21, 2015

    Kate i was wondering the same thing if they work with half the honey and maple syrup?!

      Reply
  7. posted by Jaydine on January 7, 2016

    Is there an alternative to the egg whites?

      Reply
  8. posted by Jessica on January 18, 2016

    I made these yesterday and they were super yum but very crumbly. Do you have any suggestions on how to make them more firm?

    Thanks

      Reply
  9. posted by Cid on February 17, 2016

    1/2 cup honey is 35 teaspoons of sugar, not including the maple syrup – ouch! do you think this would work with Stevia? I feel like it would detract from the stickiness of what a muesli bar should be… Do you think there is anything that can create the stickiness without the sugar load?

      Reply

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