Nut-free muesli bars recipe
- 200g butter
- 1 cup liquid glucose
- 1 cup honey
- 1 cup brown sugar
- 2 cups rolled oats
- 1 cup dessicated coconut
- 1/2 cup bran (unprocessed)
- 1/2 cup pepitas
- 1/3 cup sesame seeds
- 1/3 cup sunflower seeds
- 1/2 cup chopped apricots
- 1/2 cup chopped raisins
- 1 tsp mixed spice
Line 38cm x 25cm baking tray with baking paper and set aside.
In a saucepan, melt the butter and add the glucose, honey and brown sugar. Bring to the boil and cook for 7-10 minutes until the caramel comes to the soft ball stage. (Using a candy thermometer, the soft ball stage is when the mixture reaches from 110°C-115°C.)
While the caramel is cooking, in a large bowl, combine the oats, coconut, bran, pepitas, sesame seeds, sunflower seeds, apricots, raisins and mixed spice.
When the caramel is cooked pour it over the mixture and mix quickly to ensure all of the mixture is coated well. Turn out into the pan and spread and press down the mixture firmly into the pan with the back of a metal spoon.
Leave at room temperature to cool. Slice into bars and store in an airtight container.
- Candy thermometers can be bought at discount stores for around $5.
- I try to use a non-stick pan when making this.
- If you spray your measuring cup with cooking spray when measuring honey and glucose it will slip straight out of the cup.
- If this mixture starts to get hard as you are pushing it into the tray you can lay a sheet of baking paper over the top and run the rolling pin over the top to smooth it.
- I have been known to add chocolate chips into these on occasion.
- You can swap the dried fruit for your favourites such as craisins, dried paw paw or figs.
Find more after school snacks
This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.