I am sure many of you already know how to make your own muesli bars but this is new to me! I never normally buy muesli bars unless we are going out hiking but I had a box of cereal (some Aldi Brand muesli) that was just sitting uneaten!
So basically instead of throwing it out (my partner isn’t a fan of cereal and I like Vegemite more than cereal in winter) I decided to try and make them into muesli bars that we could use when we go out to avoid buying snacks.
So here is my “LEFT OVER CEREAL MUESLI BARS” recipe!
This recipe is a no measuring recipe and you can work it out by eye-balling it. I figured the worst that could happen is we eat some weird sloppy honey coated cereal and just be done with it.
Left over cereal. I used a muesli style cereal that had corn flakes, coconut, oats and some dried fruit in it.
I had 2 cups of cereal left over so basically put it in a wok and toasted it. I keep mixing it around until it smells and tastes “toasted”. Took around 4 minutes or so. Judge it for yourself but if it gets burnt than that was too long.
Once toasted, I put into a bowl to cool down and also mashed the cereal to make the flakes smaller.
In a pot on the stove add some honey (I used around 2 tablespoons), some brown sugar (I added some straight from the packet so I guess it was 1 tablespoon), a dash of olive oil (no idea why, some recipes use butter so I tried this) and a bit of water since it didn’t look like much liquid.
Leave on the stove and stir while the sugar melts. Once it is all melted together, leave it for a bit longer and really get it to the boil. once it is super hot, I removed from the stove and poured into my toasted muesli. I stirred making sure it was completely coated and well mixed through.
Then onto a tray lined with baking paper, I mashed it down flat and popped it in the fridge. Leave it overnight to let the honey harden and then slice up as needed.
The final result is a soft chewy muesli bar style – I had it with some tea and it was lovely. Very sweet so fiddle with the sugar if you like!
Here is a proper home made muesli bar recipe if you don’t have any cereal left over.
1 cup of rolled oats
1 cup of unsweetened desiccated coconut
1/3 cup of wheatgerm
1/4 cup of sesame seeds
1/2 cup of sunflower kernals
1/2 cup of raw pumpkin seeds
1 cup of dried, unsweetened cranberries
1/4 of flax seeds
100 grams of butter (just under 1/2 cup)
1/2 cup of honey
1/8 cup of brown sugar
Grease and line a square baking tin with baking paper. Set aside.
Cook the oats, coconut, wheatgerm, sesame seeds, sunflower kernels and pumpkin seeds in a fry pan over low to medium heat, stirring occasionally, for 8 minutes or until golden. Be careful not to burn the mixture. Transfer to a metal bowl. Set aside to cool.
Stir in the cranberries and flax seeds.
Cook the butter, honey and sugar in a small saucepan over medium heat. Stir constantly for for 3 to 4 minutes or until sugar has dissolved.
Bring to the boil and reduce the heat to low. Simmer, without stirring, for 5 minutes. Add butter mixture to dry ingredients. Stir well until combined.
Spoon the mixture into the tin. Use a large metal spoon to press the mixture down firmly and evenly. Allow to cool and then cut into squares or rectangles. The bars can be stored in a foil-lined airtight container for up to a week.