These Golden Muesli Bars look so delicious. They are so good that I’ve almost had to stop making them. The bars are packed with seeds and nuts, and the turmeric has anti-inflammatory properties. These golden muesli bars are a delicious snack to have for lunch at school or for afternoon tea.
You can also add two teaspoons of Golden Grind Turmeric Chai Mix to this recipe.
INGREDIENTS:
- 1,5 cups of rolled Oats
- 1/4 cup of shredded coconut
- Half a cup of sunflower seeds
- Pumpkin seeds – 1/2 cup
- 1/4 cup spelt (or other flour of choice)
- Coconut oil, 1/2 cup
- Honey or maple syrup, 1/2 cup
- Chia seeds – 1 tablespoon
- Three tablespoons of water
- Half a cup of almonds roughly chopped
- Half a cup of raisins
- Use two teaspoons of turmeric
- Ginger, one teaspoon
- Cinnamon 1 teaspoon
- Toppings: I use dark chocolate that is 70-85% cacao (I use dairy-free chocolate).
PROCEDURE:
- Line a 27.5 x 18cm biscuit tin
- Heat oven to 180C
- Set aside three tablespoons of water with chia seeds.
- Add maple syrup or honey to melted coconut oil.
- Add the remaining ingredients to a large bowl (including seeds, nuts, and other dry ingredients). Stir gently in the chia seeds, coconut oil/maple syrup, or honey. Mix well.
- The mixture should be pressed into the baking pan.
- Bake in the oven until golden, about 30 minutes.
- Allow to cool after removing from the oven.
- Add chocolate to a double boiler and melt gently. Pour the chocolate over the muesli bar and let it cool.
- Cut the muesli bar into desired sizes and store them in an airtight container.