You asked for it and I’m delivering…it took me ages to design a muesli bar that actually held together and wasn’t overly sweet. I have a real sweet tooth, but I find many homemade muesli bars too sweet for my taste. I bring you, my raspberry and white choc chip muesli bars. Trust me, you’ll want to try this one!

? Makes: 12
? Prep: 10 mins    Cook: 40 mins

Ingredients

• 2 cups rolled oats
• ½ cup wholemeal flour
• ½ cup shredded coconut
• 1 cup frozen raspberries, defrosted
• ¼ cup olive oil
• ¼ cup maple syrup or honey
•  ½ teaspoon vanilla essence
• ¾ – 1 cup white choc chips

Directions

1. Preheat oven to 180°C (160°C fan forced)
2. In a large bowl mix oats, flour and coconut
3. In a separate bowl, mash raspberries with fork until mashed but still a tad chunky
4. Add raspberries to oat mixture
5. In separate bowl (you can use empty raspberry bowl), combine oil, syrup and vanilla
6. Mix liquid mixture into oat mixture
7. Add in choc chips
8. Continue mixing until well combined
9. Line a slice tray with baking paper
10. Place mixture into tray and with wet hands press down into tin with your hand (firmly press it down)
11. Bake for 40 minutes
12. Allow to cool in pan
13. Allow to cool and cut into pieces (warning: do not cut into pieces until it is completely cool or it might crumble)

Notes

Top tips so muesli bars stay together:
– dampen your hands and really push the mixture into the pan
– cool in pan
– make sure muesli bars are totally cooled before cutting

There bars can be frozen once cooked.

Try changing the flavours by using different berries and dark chocolate.

Other muesli bars to try: strawberry and dark choc, banana and choc chip, coconut and apricot and zucchini and choc chip. There are more muesli bars also in Foost’s snacks ebook.

If you make them please tag us! @foost.com.au