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Muesli Bars

Super-Seedy Muesli Bars

These nut-free treats are really easy to make, and they can be packed with whatever ingredients you like! The dates are a wholesome natural sweetener, and when paired with a liquid sweetener, the dry ingredients stick together to form a slab of seedy goodness. These can be enjoyed on the go, such as on a hiking trip.
Course Snack
Cuisine American
Keyword Incredible Plant-Based Desserts, Muesli Bars, snack bars
Yield 8 bars
Author Anthea Cheng

Ingredients

  • ½ cup (100 g) pitted dates, soaked in water for at least 4 hours
  • 1 cup (120 g) rolled oats
  • ½ cup (200 g) rice malt or maple syrup, or any other plant-based liquid sweetener
  • ½ cup (110 g) raw buckwheat
  • ½ cup (80 g) pumpkin seeds
  • ½ cup (55 g) sunflower seeds
  • ½ cup (around 10 g) puffed rice, quinoa, millet, or amaranth
  • 2 tablespoons (24 g) chia seeds
  • 2 tablespoons (30 g) sunflower seed butter (optional)
  • 1 teaspoon cinnamon (optional)
  • Pinch of salt

Instructions

  1. Preheat the oven to 320°F (160°C, or gas mark 3). Line an 8-inch (20-cm) square baking tin with baking paper.
  2. Drain the dates. Blend with a stick blender or food processor until it forms a paste. Add all of ingredients to a medium-size mixing bowl and mix until everything is evenly combined. Scoop into the baking tin, and firmly press down the mixture with the back of a spoon or cake scraper.
  3. Bake in the oven for 25 to 30 minutes, or until it turns golden brown. Let it completely cool in the baking tin.
  4. Remove from the tin and use a sharp serrated knife or chef’s knife to cut into bars. Use a gentle sawing action and hold in place to minimize any crumbling.
  5. Enjoy immediately, or store in an airtight container at room temperature for 1 week, in the fridge for 2 weeks, or in the freezer for up to 2 months.

Recipe Notes

2019 Quarto Publishing Group USA Inc.
Text © 2019 Anthea Cheng
Photography Anthea Cheng