I am always trying to encourage kids to get in the kitchen and learn how to cook. No matter what age, they can help and from my experience, they love it 🙂
You may remember my first ever post was for my favorite muesli bars (which are still my favorite) so why would I post another muesli bar recipe? Because it is so quick and easy, even kids can make it. Besides they do taste pretty good and since we all have different tastes, you may even prefer them!
A gorgeous friend of ours, Fi told me about these bars and how when making them she struggles not to eat the entire batch! That was enough encouragement for me to try them and I discovered just how easy they are.
The original recipe is available here on Nigella’s website.
The first time I made them I changed a few things (I can’t help myself) – macadamias instead of peanuts, skim rather than full fat condensed milk and since I only had half the amount of cranberries, I substituted with sultanas. As I prefer more dried fruit in my muesli bars, the second time I made them (seriously they are so quick and easy to whip up) I added dates and apricots. Both my husband and I prefer them with this extra fruit.
Why not give them a go and see what you think…even better, get your kids to make them for you – just make sure they clean up after!
Nigella’s Muesli Bars (aka Breakfast Bars)
- 2 1/2 cups rolled oats
- 1 cup shredded coconut
- 1/3 cup dried cranberries
- 1/3 cup sultanas
- 1/3 cup dates, chopped
- 1/4 cup dried apricots, chopped
- 1/3 cup pumpkin seeds
- 1/3 cup sunflower kernels
- 2 Tbspn sesame seeds
- 3/4 cup unsalted macadamia nuts, roughly chopped
- 400g can of skim condensed milk
Preheat oven to 150 degrees. Line a 10 inch (25cm) square or similar sized rectangular tin with baking paper.
Place all ingredients except condensed milk in a large bowl and mix until well combined.
Pour condensed milk into a heavy based saucepan (as it is less likely to catch on the bottom) and heat over a low light until warmed through. Pour warmed condensed milk into dry ingredients and mix through until well coated.
Scrape into prepared tin and press down as evenly as possible. Bake in oven for approx 50 minutes. After 30 minutes, check that it isn’t going too brown on top. If it is, cover with foil and continue baking further 20 minutes.
Remove from oven and leave to cool for about 20 minutes. Remove from tin and cut into squares while still warm. Leave to cool completely. Store in an air-tight container.
If you cut the slab into 25 squares (5 x 5) each serve has 146 calories and 2g fibre
I prefer them smaller and cut it into 36 (6×6) slices with 101 calories and 1.5g fibre each
and they are a great alternative to those bought muesli bars…