Recipe: Choc nut and seed muesli bars

Forget bought muesli bars and tuck these high-energy heroes into the lunchbox. Photo / Fresh Media

School lunches can feel like a never-ending challenge for busy parents and caregivers. These muesli bars are easy to make and are great for filling hungry tummies and providing an energy boost during the school day.

Choc nut and seed muesli bars

Makes 16 bars

Ingredients

150g rolled oats

70g slivered almonds

80g pumpkin seeds

100g liquid honey

75g peanut butter

¼ tsp salt

2 ½ Tbsp chocolate chips

Method

1. Preheat the oven to 160°C (140°C fan-forced). Grease and line the base and sides of a 20cm square tin with baking paper and set aside.
2. Line a baking tray with paper. Place the rolled oats, pumpkin seeds and slivered almonds on a lined baking tray, and bake for 10 minutes until lightly toasted. Tip into a large heatproof bowl and stir in the salt.
3. Place the honey and peanut butter in a heatproof bowl and microwave for 30 seconds on high. Stir to combine well, then pour over the toasted oat mixture. Combine thoroughly.
4. Tip the mixture into the prepared tin, and use a metal spoon to press down firmly and evenly using the back of a metal spoon. Allow to cool slightly.
5. Scatter the chocolate chips over the top. Cover with a sheet of baking paper and press down firmly with your hands to push the chocolate chips in.
6. Bake for 20 minutes or until a light golden brown. Remove from the oven and leave to cool for 10 minutes. Cut into 16 pieces.

NOTE: Some schools ban peanut butter because of children with severe allergies. You can substitute a different nut or seed butter if this is an issue.

- fresh.co.nz