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Prep: 15 minutes
Cooking: 5-10 minutes roasting time
4 hours setting time in fridge
(Nut free, egg free, sugar free, can be gluten free)

Recipe Information:Sam Walker created and shared this delicious muesli bar recipe over on her blog Bubble ‘n Squeak


To make NUT FREE muesli bars:

LTL removed the nuts from Sam's original recipe to make this recipe safe for school. We therefore used:

- No Nut Butter (sunflower seed spread – found in the health food section of most big supermarkets) instead of almond butter;

- Pepitas instead of brazil nuts;

- All bran flakes instead of cornflakes (this is what we had in the pantry);

- Dried fruit – organic cranberries, organic craisins and dried apricots.

LTL toasted the oats, seeds and flakes in a large fry pan on the stove, then mixed these toasted ingredients into the other dry ingredients in a large bowl, in the same fry pan we then melted the no nut butter and rice syrup, pouring these wet ingredients over the dry and mixing together well before setting in the fridge as per Sam’s recipe.

NOTE - LTL froze our Bubble n’ Squeak muesli bars (once cut to size) to stop them going soft in the summer heat.

Sam says, "I'm gluten intolerant so the cornflakes work best for me but I think any crunchy cereal could work. Rice puffs might be a nice way to mix them up too. I love these muesli bars for a snack in the morning (I often chop them into 5cm bars so they are not as big) and when you are doing road trips and things they're handy." They are perfect for kid’s lunchboxes too!

Sam and LTL agree the only problem is we don't make these yummy bars often enough.

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