Breakfast muesli bars

A fibre-packed treat that tastes great without the added chocolate coating. Slice bars to your preferred size – these are 7x5cm.

Breakfast Muesli Bars

Makes 12

Ingredients

4 (70g) medjool dates, pitted and finely chopped (or 70g chopped date block)
1 cup (250ml) boiling water
2 cups (220g) rolled oats
¼ cup (20g) cocoa
¼ cup (50g) dried apricots, finely chopped + extra for topping
¼ cup (30g) almonds, chopped + extra for topping
1 cup (145g) multi-seed mix
1 cup (250g) smooth peanut butter

For the topping

180g dark chocolate
2 tsp coconut oil
2 Tbsp pumpkin seeds

Method

Line a 20x20cm baking dish with tinfoil.
Add dates and water to a bowl and mash to soften. Set aside for 5 minutes.
Add oats, cocoa, apricots, almonds and the seed mix to a different bowl, stir to combine.
Whisk peanut butter through the date-water mixture until smooth. Scoop this mixture into the bowl with the dry ingredients.
Use your hands or a wooden spoon to mash everything together thoroughly.
Press mixture into the tin, flattening evenly. Refrigerate for 30 minutes. Slice into 12 bars and enjoy as is, or continue with the method below to coat in chocolate.
Line a tray with baking paper and refrigerate for a few minutes.
In a mug, melt together chocolate and coconut oil until smooth.
Dip half of each bar into the chocolate, using a knife to remove the excess dripping off. Place on the cold baking tray.
Sprinkle the extra seeds, apricot and almonds over the chocolate coating. Repeat with remaining bars. Leave to set completely before storing in an air-tight container for 1-2 weeks.