Chocolate chip muesli bars 

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You remember those chocolate chip muesli bars from your childhood? Chewy, with bursts of yummy chocolate chips. Always a favourite in the lunchbox, chocolate chip muesli bars needn’t be store bought with hidden nasties as they are simple to make and store beautifully in the freezer. Our chocolate chip muesli bar recipe is nut free, with the goodness of seeds to give that delicious texture and a nutritious boost.

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Ingredients

• 2 cups old-fashioned oats

• ½ cup mixed seeds (pepitas, sunflower seeds), blitzed into a fine meal
• ½ cup mini chocolate chips or cacao nibs (optional)
• ½ teaspoon salt
• pinch of cinnamon
• 1tbsp chia seeds
• 2 tbsp water
• ¼ cup honey
• ¼ cup pure maple syrup (or more honey)
• ½ cup cooking oil e.g. coconut (melted) or rice bran
• 2 large egg whites, lightly whisked

Method

Step 1

Preheat the oven to 170ºC and line a baking tray with baking paper.
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Step 2

In a small bowl mix the chia seeds and water. Stir and leave to soak. -

Step 3

Spread the oats on the baking tray and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the oats to a large bowl and let them cool completely. Once cooled, stir in the seed mix, chocolate chips, salt and cinnamon. -

Step 4

In a separate medium bowl, whisk together the chia seed paste, honey, maple syrup, oil and egg whites. Pour the mixture over the oats, stirring until it's well coated. -

Step 5

Transfer the mixture into a square baking tray lined with baking paper. Press the mixture firmly into an even layer (you want the mix to be very well compacted). Bake for 30 to 35 minutes until dark golden on top. Remove from the oven and allow it to cool in the pan on a wire rack for 2 hours (cooling time helps to set the bars, try not to be tempted to eat them!). Once set, transfer onto a cutting board and slice it into bars. -

Step 6

Storing guide: Store in an airtight container at room temperature for up to 1 week, or in the freezer for up to 1 month. -