Our sweet and crunchy Almond, Cranberry & Dark Chocolate Muesli Bars are always a family favourite! 

Almond, Cranberry & Dark Chocolate Muesli Bars

Our sweet and crunchy Almond, Cranberry & Dark Chocolate Muesli Bars are always a family favourite! 
4 from 2 votes
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Course: healthy snacks
Cuisine: muesli bars
Keyword: muesli bars
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 20 pieces
Calories: 438kcal

Equipment

  • Microwave or Thermomix
  • Oven

Ingredients

  • 1/2 cup (100g) coconut oil liquid
  • 1/2 cup (170g) honey
  • 1/2 cup (125g) peanut butter or any nut butter
  • 1/4 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 2/3 cup (135g) brown sugar
  • 1 2/3 cups (150g) rolled oats
  • 1/2 cup (50g) desiccated coconut
  • 100 g dried cranberries (craisins)
  • 130 g almonds rougly chopped
  • 1/3 cup (40g) plain flour
  • 1 cup (25g) puffed rice (rice bubbles or similar)
  • 250 g dark chocolate

Instructions

Conventional Method

  • Preheat oven to 160 degrees celsius (fan-forced). Grease and line a 28cm X 20cm rectangular slice tin with baking paper. 
  • Place the coconut oil, honey and peanut butter into a microwave-safe bowl. Heat until just melted and stir together. 
  • Add the cinnamon, vanilla extract, salt and brown sugar and mix together well. 
  • Add the rolled oats, coconut, cranberries, almonds, plain flour and puffed rice. Mix together. 
  • Pour the mixture into the prepared tray and press down firmly and evenly. 
  • Bake for 25-30 minutes or until just golden. Allow to cool completely.
  • Melt the dark chocolate in a microwave-safe bowl on 50% power for 3-4 minutes (stirring every 30 seconds until just melted).
  • Pour the chocolate over the cooled slice and place back into the fridge to set.
  • Cut into pieces and store in an airtight container in the fridge for up to 1 week.

Thermomix Method

  • Preheat oven to 160 degrees celsius (fan-forced). Grease and line a 28cm X 20cm rectangular slice tin with baking paper. 
  • Place the coconut oil, honey and peanut butter into the Thermomix bowl. Melt on 90 degrees, 2 minutes, Speed 2 (or until melted). 
  • Add the cinnamon, vanilla extract, salt and brown sugar and mix on Speed 4, 5 seconds. 
  • Add the rolled oats, coconut, cranberries, almonds, plain flour and puffed rice. Mix on Reverse, Speed 2, 10 seconds. Scrape down the sides of the bowl and repeat. 
  • Pour the mixture into the prepared tray and press down firmly and evenly. 
  • Bake for 25-30 minutes or until just golden. Allow to cool completely.
  • Melt the dark chocolate in the Thermomix by grating on Speed 8, 5 seconds, then melting for 3 minutes, 60 degrees, Speed 2. Pour the chocolate over the top of the slice and place into the fridge to set. 
  • Store in an airtight container in the fridge for up to 1 week.

Notes

RECIPE NOTES
Variations - this is a really versatile recipe. You can mix and match the dried fruit and nuts with alternatives (just stick to around 100-150g of nuts and 100-150g chopped dried fruit). 
Cutting the bars - the peanut butter and honey in this recipe will bind it together making it easier to cut once baked. For easy cutting, make sure your nuts and fruit have been chopped finely, press the mixture very firmly into the tin, allow the slice to cool completely in the fridge before cutting, use a sharp knife, score through the chocolate layer with the knife first before pressing down firmly. 
Storing muesli bars - Store homemade muesli bars in an airtight container at room temperature for up to 1 week or frozen up to 1 month. If you would like your muesli bars to stay extra crunchy, then store them in an airtight container in the fridge for up to 1 week. 
 

Nutrition

Calories: 438kcal | Carbohydrates: 53g | Protein: 8g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 1mg | Sodium: 94mg | Potassium: 310mg | Fiber: 6g | Sugar: 20g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 48mg | Iron: 6.9mg