These muesli bars are a particularly high energy food, great for kids on the go. Serve them up as an after school snack, or keep them handy on the weekends to refuel in between sporting commitments.
Muesli bars are super handy snack or treat that works with many flavour combinations. Making them yourself means you know exactly what’s going into them and you can change things up to suit your own tastes. These blueberry breakfast muesli bars are free from gluten, eggs and nuts so they’re safe for school lunchboxes too.
Looking for more homemade muesli bars?
Ingredients
Method
1.Preheat oven to 150°C/300°F. Grease a 20cm x 30cm (8in x 12in) slice pan with baking paper, extending the paper 5cm (2in) over long sides.
2.Discard any blueberry juices from thawing. Pat thawed blueberries dry with paper towel.
3.Place amaranth and 1½ cups (375ml) water in a small saucepan; bring to the boil over medium heat. Reduce heat to low; cook, covered, for 20 minutes or until the water is absorbed. Drain through a fine sieve over a bowl; stand for 5 minutes to air-dry. Transfer amaranth to a large bowl while still warm, add blueberries and remaining ingredients. Mix well with a large spoon.
4.Spoon mixture into lined pan; level surface. Bake for 65 minutes or until golden and firm to touch. Remove from the oven, flip mixture over and return to pan. Bake for a further 30 minutes. Cool in pan for 5 minutes, then invert onto a wire rack to cool completely. Cut into 12 bars.
Store bars in an airtight container in a cool dry place for up to 3 days. Alternatively freeze for up to 1 month; remove 1 hour before eating.
Note
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