I've been cycling a lot lately, a long ride every weekend on top of my usual commuting, and find that one of these makes a great mid-ride pick-me-up. They also make good study food. I eat too much study food...
Almond and cranberry muesli barsMakes: about 18 bars, depending on how you cut them
- 1½ cups rolled oats
- ½ cup almonds, roughly chopped
- ½ cup shredded coconut
- ¼ cup agave or maple syrup (or honey, if you're ok with that)
- ¾ cup smooth peanut butter (or other nut butter)
- ⅔ cup sweetened dried cranberries (craisins)
- ½ cup chocolate chips
- Pre-heat oven to 180 and toast the oats in a brownie tin for about 15 minutes, or until lightly golden and crispy, then transfer to a large bowl.
- Now roast the almonds for about 10 minutes, or until fragrant, then transfer to the bowl.
- Turn off oven, then toast the coconut in the still warm oven for about 5 minutes, until golden. Watch closely, as coconut burns quickly.
- Meanwhile, mix the agave and peanut butter in a small saucepan over low heat until combined.
- Add all the remaining ingredients to the bowl, including the peanut butter mixture, and mix thoroughly.
- Once the brownie tin is cool enough, wipe it out, and line the bottom and sides with cling wrap. Fill with muesli bar mixture, and use the back of a spoon to distribute evenly, packing it down firmly to help it hold together.
- Cover with another layer of cling wrap,and transfer to the freezer for about 1 hour, or until solid.
- Remove all the cling wrap, transfer to a cutting board, and cut into bars, squares, or whatever you prefer. I cut mine in half lengthways, and then into small bars.
- Store in an airtight container in the fridge or freezer.