Choc Apricot Muesli Bars
Give those processed treats the bump with our hearty Baked Muesli Bars. With a dousing of fruity goodness and a decent choc kick, they’re the perfect lunchbox snack for grown-ups and mini-mes alike.
Gluten free, dairy free, refined sugar free and vegan.
What you'll need:
- 1 x Chewy Choc Chip Cookie mix
- 1/2 cup coconut oil
- 2 eggs (or 3 flax eggs)
- 1 cup oats (GF if required)
- 1/4 cup coconut flakes
- 1/2 cup pumpkin seeds
- 1/2 cup dried apricots, chopped into small pieces
Alternatively replace the last 4 ingredients with 2 cups of your favourite muesli.
Pre-heat oven to 160°C. Vegan option (skip this step, if not using): Make your flax egg by combining 3 tbsp of flax meal with 7.5 tbsp of water. Give it a stir and let it sit for 5 mins.
In a bowl, combine the Hill St cookie mix, whole oats, coconut flakes, pumpkin seeds and dried apricots together. Add in coconut oil and eggs. Mix with a wooden spoon until mixture starts to get sticky and is holding together.
Transfer muesli mixture to a lined 25cm x 15cm baking tin. Use a spatula to flatten out evenly. Fan bake for 20 mins.
Allow to cool for 10-15 mins before transferring into the fridge to set for an hour. Cut into muesli bars and store in an airtight container. Optional step: drizzle melted chocolate on top!