FULL DISCLOSURE: I know I’m a photographer, and not a cook or baker, but I just had to share this recipe with you, as promised,  because it’s just so darn good! And because I made some changes to it for FODMAP related dietary stuff.

So here is the recipe I slightly changed from the original Coles food magazine version (if you don’t pick it up these free magazines at the supermarket checkout, you’re mad, because they’re jam-packed full of great stuff).

No bake chia muesli bars

(My take on Coles' Recipe)

Ingredients

  • 1 1/2 cups (135g) rolled oats
  • 1/2 cup (100g) pepitas (pumpkin seeds)
  • 1/2 cup (65g) dried cranberries
  • 1/4 cup (35g) sunflower seeds
  • 2 tbs chia seeds
  • 1/3 cup (80ml) maple syrup *
  • 1/3 cup (80g) coconut oil
  • 1 tsp vanilla extract
  • 1/4 cup (35g) white chocolate melts, melted
  • 1 tsp chia seeds, extra
  • 2 tbsp diced dried apricots *

Instructions

  1. Grease an 18cm x 28cm slice pan and line the base and 2 long sides with baking paper, allowing the sides to overhang.

  2. Combine the oats, pepitas, cranberries, sunflower seeds and chia seeds in a heatproof bowl.

  3. Melt the honey and coconut oil in a small saucepan over medium heat for 3 mins or until combined. Bring to the boil. Cook for 2 mins or until lightly golden. Remove from heat. Stir in the vanilla.

  4. Pour honey (or maple syprup) mixture over oat mixture. Stir until well combined. Press into prepared pan. Place in the fridge for 3 hours or until firm.

  5. Cut into pieces. Drizzle with chocolate. Sprinkle with extra chia seeds. Store in an airtight container in the fridge for up to 1 week.

And voila!

I swapped out the honey for Maple Syrup as I have FODMAP issues, but I did cheekily add in some diced dried apricots (not so FODMAP-friendly!)

But I think it could work with any other dried fruit you fancy as well, hmmm…. what can I try next time!
 
 
 
 
 
 
 
 
PS. Want to save it? Feel free to pin the image below
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