Prevent your screen
from going dark
The whole idea of not having to turn on the oven or air-fryer is super awesome to me – the time I save cooking means I can be eating or thinking about eating. This recipe is so easy my kids can make it themselves. If you have younger kids, you can help them, make it by melting a couple of ingredients for them. Bang! What a win.
TIPS
• These bars keep for 5–7 days in an airtight container in the fridge.
• Remember to make sure your kid’s school allows nuts before packing these in the lunchbox.
Nut free
Use sunflower or pumpkin seeds instead of the almonds.
Gluten free
Use gluten-free oats.
Line a 20 cm square baking dish with baking paper.
Pour the tahini and rice malt syrup into a microwave-safe bowl.
Place the remaining ingredients in a large mixing bowl and add the tahini and rice malt syrup mixture to the bowl.
Pour the mixture into the baking dish and use the back of the soup spoon to press it down until it’s smooth and even.
Cut the muesli bars into whatever shapes best fit into your child’s lunchbox.
| Amount per serving | |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 22g |
| Fiber | 4g |
| Protein | 5g |
| Fat | 9g |
