Store bought muesli or granola bars are a great snack to turn if you can find one that’s not stuffed with processed oils and sugars. Dietitian Kaitlyn Bruschi discussed the best and worst muesli bars in an interview with the Huffington post. To find the right muesli bar, Bruschi recommends ignoring all the “all natural”, “nature”, “no added sugar”, “lite” and “organic” words and claims. She concluded “Making your own is definitely a great option. It would go a long way to cut down on the massive ingredient lists some of these products have,”
For a long time, I’ve been trying to mimic that gooey taste of Nature Valley granola bars, but mine always came out of the oven like slabs of cement.
Sometimes I omitted the brown sugar, other times I relented, adding just a few tablespoons. It certainly plays a big role in the softness.
Recently I decided to do some research and found that freezing instead of baking it helps. The first time I tried this method I added too much butter – it was a crumble. I gave it another go and after taking it out of the freezer to cut it up I was expecting to turn it into a bowl of muesli again. This time, however, I was surprised when it cut into perfect bars, and just how well the butter and honey held everything together without the help of that extra brown sugar.
You can add or swap whichever fruits or nuts you choose to this basic recipe. Fill it up with seeds. Throw in a handful of dried ginger. Dress them up for the kids, if you have to! Have fun.
Here’s my version – as basic as you can get: Sultana, Almond, and Dark Chocolate