Since starting full time work, I prepare all my meals for the week on a Sunday which makes my life so much easier not having to worry about lunch everyday. I also prep all my snacks and wanted something nutrient dense, easy to make and delicious. I came up with a muesli bar recipe which involves just one saucepan and a baking tray so the cleaning up is easy as well!
These bars are full of essential fatty acids, high in plant protein, low GI, dairy and egg free. They’re also a good source of calcium, omega-3 fats, vitamin E, zinc, magnesium, selenium and B complex vitamins.
These power bars are great as a pre-workout snack because of the mix of complex and simple carbohydrates – giving you a burst of energy that will last throughout your workout. The almonds are a great source of arginine too which is a precursor to nitric oxide. Nitric oxide helps to boost performance during exercise as it relaxes blood vessels and allows blood to get to muscles faster. The combination of fats in these bars are great for providing your body with a balance of brain boosting omega-3’s, heart healthy polyunsaturates and the skin loving fats from coconut oil.
If you like, cut the bars a little larger if you’d like them for a healthy on-the-go breakfast. Be wary that I’ve stated in the recipe to cut the bars when they’re completely cool. If you cut them whilst they’re still warm, you’ll end up with a sticky, crumbly mess so it’s worth popping the tray into the fridge after its cooled from the oven and leave it to harden for a few hours before cutting.
If you try them, let me know what you think. Enjoy!
Love Stace x
Power Muesli Bars
Makes 20 bars approx*
½ cup coconut oil
¼ cup almond butter
2 tbs honey
¼ tsp sea salt
2 cups rolled oats
1 cup flaked coconut
½ cup pumpkin seeds
½ cup sesame seeds
2 tbs chia seeds
Roughly ¾ cup whole almonds
Pre-heat oven to 160 fan forced.
Melt coconut oil in a large saucepan with honey and almond butter and gently mix until all are combined.
Take saucepan off the heat and add in oats, chia seeds, coconut, pumpkin seeds, sesame seeds and salt to the saucepan. Stir well to combine.
Line a baking tray with grease proof paper and pour in the oat mix. Press mixture down firmly with your hands and sprinkle the top with whole almonds. You may have to press in the almonds to help make them stick.
Bake for 30 minutes or until golden brown.
Take tray out of the oven and leave to cool completely. I highly recommend to put the whole tray into the fridge after it has cooled down and leave it overnight before cutting.
Cut into squares and enjoy!
Keep the bars in the fridge in an airtight container. They’ll last for a good 2 weeks x