Olivia Moore x Honey Crunch Muesli Bar
Serves 6-8
10 minutesprep time | 10 minutes Processing Time
These Honey Crunch Muesli Bars are a deliciously chewy, nutty snack made with Harraway’s Traditional Wholegrain Oats, seeds, and a touch of lemon zest. Naturally sweetened with honey and packed with wholesome ingredients, they’re perfect for lunchboxes, on-the-go fuel, or a satisfying afternoon treat
Nutritional Information
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Products used in this recipe
Wholegrain Oats 1kg
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1 ½ cups Harraways Traditional Wholegrain oats
- 1/2 cup almonds, roughly chopped
- 4 tbsp sultanas
- 2 tbsp sunflower seeds
- 2 tbsp flaxseeds
- ¼ cup + 1 tbsp honey
- 2 tbsp coconut oil
- 2 tbsp peanut butter (or your favourite nut butter)
- 1/2 tsp salt
- Zest of 1 lemon
Ingredients
Olivia Moore x Honey Crunch Muesli Bar
Serves 6-8
10 minutes prep time | 10 minutes Processing Time
These Honey Crunch Muesli Bars are a deliciously chewy, nutty snack made with Harraway’s Traditional Wholegrain Oats, seeds, and a touch of lemon zest. Naturally sweetened with honey and packed with wholesome ingredients, they’re perfect for lunchboxes, on-the-go fuel, or a satisfying afternoon treat
Nutritional Information
Share
-
1 ½ cups Harraways Traditional Wholegrain oats
- 1/2 cup almonds, roughly chopped
- 4 tbsp sultanas
- 2 tbsp sunflower seeds
- 2 tbsp flaxseeds
- ¼ cup + 1 tbsp honey
- 2 tbsp coconut oil
- 2 tbsp peanut butter (or your favourite nut butter)
- 1/2 tsp salt
- Zest of 1 lemon
Ingredients
Method
- Preheat the oven to 180°C fan bake/160°C standard. Grease and line a loaf tin or small slice tin with baking paper.
- Spread the Harraway’s Traditional Wholegrain Oats and chopped almonds on a baking tray. Bake for 10 minutes or until lightly browned. Tip into a heatproof bowl along with the sultanas, sunflower seeds and flaxseeds. Mix to distribute.
- Add the honey and oil to a heatproof jug, and microwave for 1 minute until bubbling. Add the peanut butter, lemon zest and salt, and whisk to a smooth paste. Add to the oat mixture and stir until everything is coated and well combined.
- Tip into your prepared tin pan and press down firmly with the back of a spoon.
- Bake for 25-30 minutes or until nicely golden.
- Allow to cool before removing from the tin and slicing into bars. Store in an airtight container for up to 2 weeks.
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