- : pulse the oats a few times in a food processor to break them up. Using standard rolled oats will lead to crumbly bars.
- : this means almond butter that is made of 100 per cent almonds.
- : this will make the bars nut free, however keep in mind this won't be suitable for anyone allergic to sesame seeds.
- : I don't recommend swapping the almond butter for peanut butter — the flavour doesn't suit the bars.
- : if you don't have a tray that is precisely 18cm x 23cm, you can use a slightly larger tray and simply leave some of the tray unfilled (ie. form the mixture into a shape that is 18cm x 23cm).
- : it's very important you allow the muesli bars to cool completely in the pan before slicing. This will take 1–2 hours. I know, I know — it's hard to wait. But if you fast track the process, the bars will likely crumble.
Your information is being handled in accordance with the ABC Privacy Collection Statement.
- Preheat the oven to 180˚C (or 160˚C fan). Line an 18cm x 23cm baking tray (one with raised sides — see tips above) with baking paper.
- Lightly toast the pepitas in a skillet over low heat, shaking the pan every now and then (this should take 5–10 minutes).
- Meanwhile, place the oats, hemp seeds and salt in a large mixing bowl. Once the pepitas are toasted, add them to the mixing bowl.
- Melt the butter in a small saucepan over low heat. Turn the heat off and add the almond butter, stirring well (the warmed butter should help melt any lumps present in the almond butter). Add the sugar and honey and stir well.
- Pour the butter and honey mixture over the oats. Stir well to combine.
- Tip the mixture into the prepared baking tray and pack tightly by pressing down firmly with a silicone spatula or the back of a large spoon (moisten the spatula/spoon with water to help stop the mixture sticking).
- Bake in the oven for 18–22 minutes until golden (the edges will be darker than the middle, but you want some golden colour across the middle).
- Remove the bars from the oven and allow them to cool completely in the pan (1–2 hours) before slicing into bars. Store in the fridge (wrapped tightly or in an airtight container) for up to five days.