• Delicious and easy Chia seed muesli bars

    Delicious and easy Chia seed muesli bars

    Yum Yum Yum – Not sure how much will be left for preschool lunch box tomorrow.

    I try and bake/make something new for her preschool lunch box each week (hubby knows Tuesdays is baking day and he ensures he pops home to say “hi” and for a quick taste test) and as most preschools it needs to be nut free.

    This week I wanted to make a muesli slice and this is just so yummy and easy.


    1 cup rolled oats

    1/4 cup chia seeds

    1/4 cup sesame seeds

    1/2 cup shredded coconut

    1/2 cup sunflower kernels

    1/2 cup pepitas

    1 cup sultana

    1/4 cup cranberries

    1 1/2 cup rice bubbles

    1/3 cup honey

    100g butter

    1 teaspoon vanilla essence

    1 tablespoon brown sugar

    boiling water (enough to cover fruit)

    a small glass of really cold water


    Line a baking tray with baking paper (ensuring there is paper over hanging)

    In a large fry pan toast the oats, coconut, chia seeds, sesame seeds, sunflower kernels and pepitas. Stirring continuously till all nice and toasty and golden (you could also bake it in an oven ensuring you stir and turn frequently) Leave to cool

    soak sultanas and cranberries in boiling water for about 1 minute to make all soft and then drain

    Once oats and other ingredients have cooled add the fruit and rice bubbles and stir.

    Cook butter, honey, vanilla and sugar in a small saucepan over medium heat, stir continuously until sugar dissolves. Bring to the boil and then reduce heat.

    Simmer without stirring for about 5 minutes

    Drop a little mixture into a glass of really cold water and if it forms a soft ball it is ready.

    Remove immediately from heat and add to the dry ingredients.

    Stir through until all ingredients are thoroughly coated

    Tip into prepared tray and press mixture down firmly (I placed a sheet of baking paper on top of the slice and then pressed it down with the same size tin)

    Place in fridge for at least an hour.

    Use baking paper and lift out of tray on to a chopping board and cut into slices.

    Keep in fridge for about 1 week (but it wont last that long) you can also freeze them for about 3 months.