Yoghurt Muesli Bar
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Comments: If your kids are fussy buggers you will want to blend the seeds into a powder. If they're REALLY fussy you'll want to blend the fruit, too. These aren't particularly sweet so if you think your kids will need them sweeter, blend some dates with the yoghurt till silky smoooooth.
Otherwise these are properly tasty and chewy and all the good things and it takes all my self control to not smash them.
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Serving Notes:
Ingredients and Method
| Category | Ingredients | Quantity | Method |
|---|---|---|---|
| Wet Base | Greek Yogurt (Jalna) | 500 g | 1. Preheat the oven to 170°C. |
| Eggs (large) | 2 | 2. In a large bowl, whisk the yogurt, eggs, honey, and vanilla until smooth. | |
| Honey | 90 g | ||
| Vanilla Extract | 10 g | 3. Fold in the oats, seeds, shredded coconut, and sultanas. The mixture will be quite thick and slightly tacky. | |
| Dry Mix | Rolled Oats | 450 g | |
| Sunflower Seeds | 80 g | 4. Spoon the mixture into the silicone moulds. Press down firmly to ensure there are no air pockets in the corners. | |
| Pumpkin Seeds | 80 g | ||
| Shredded Coconut | 40 g | 5. Bake for 22–26 minutes. The tops should look matte and feel springy to the touch. | |
| Sultanas | 100 g | ||
| Salt | 2 g | 6. Let them cool in the mould for at least 15 minutes before transferring to a wire rack to cool completely. | |
| Individual Bar (approx 67g) 152 kcal/P 5.4g/C 21.2g/F 4.9g |