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Ok, it's that time of year again! School is back, which means lunch boxes are back...

I thought I'd share with you my absolute go to for kids lunch boxes. Definitely healthier and more nutritious than your average muesli bar. The best bit? The kids love them and they are super easy.

Ingredients

  • 100 g  butter or coconut oil
  • ½ cup honey
  • ½ cup dried apricots chopped
  • ½ sultanas or dried cranberries
  • ½ cup shredded/thread coconut or desiccated coconut
  • 1 ¾ cups fine rolled oats make sure you use fine rolled oats, not the large Jumbo rolled oats
  • ¼ cup pumpkin seeds
  • 1 pinch salt

Instructions

  • Preheat oven to 170 degC/340 Fahrenheit. Line a square (18-20cm) baking tin with baking paper.
  • Melt butter/coconut oil and honey together in a medium-size pot or in a medium-sized bowl in the microwave. Stir in apricots, sultanas/cranberries, coconut, rolled oats, pumpkin seeds and salt until well combined.
  • Use the back of a spoon to firmly press mixture into lined baking tin and bake for 25-30 minutes until golden brown on top. When it comes out of the oven, press down on it with the back of a spoon again to make it firmer (so it doesn’t crumble apart).
  • Leave to cool in the tin then refrigerate for at least 1-2 hours until firm, before removing and cutting into 8 bars or 16 squares. Will keep in an air-tight container for about a week. Or can be frozen in an airtight container or snaplock bag for months.

Notes

They keep for about a week in the pantry or fridge (in an airtight container). They also freeze well too if you want to make a bigger batch. This recipe makes 8 muesli bar size servings, or you can cut them into smaller pieces to make little ‘muesli bar bites’ – perfect for a little treat. They’re nut-free and refined sugar-free, using honey and dried fruit for sweetness.
These muesli bars are quick and easy enough for the kids to make too. *To make dairy-free – use coconut oil instead of butter

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