
Apricot & Coconut Muesli Bars 12 - 16 bars Prep: 10 minutes Cook: 25 minutes Cane Sugar Free Dairy Free Nut Free Vegan Vegetarian These apricot and coconut muesli bars are the perfect school friendly snack. Made using a few simple ingredients, whip up a batch on the weekend and they’ll be ready for the kids lunch boxes throughout the week. Made with Organic Oat Unsweetened Organic Rice Syrup Brown Rice Ingredients 1 1/2 cups rolled oats 1/2 cup rice puffs (for added crunch) 1 cup desiccated coconut 1/2 cup dried apricots, roughly chopped 1/2 cup sunflower seeds 2 tbsp chia seeds 1/4 tsp salt 1/3 cup Pureharvest Organic Rice Syrup 1/3 cup Pureharvest Organic Oat 1/3 cup coconut oil Instructions Preheat the oven to 170C and line a rectangular baking dish with parchment paper. Place the oats, rice puffs, coconut and apricots, chia seeds and sea salt in a bowl. Gently heat the rice malt syrup and coconut oil together in a saucepan until warm and runny Pour honey mixture over the oats and mix well with a wooden spoon. Pour the mixture into the prepared baking tray and press down firmly with the back of a spoon into an even compact layer. Bake in the oven for 20-25 minutes or until golden brown. Let cool completely in the tray before transferring to a board and cutting into 12-16 rectangular pieces. Be careful when cutting the slice up as it can be a bit crumbly. Share this recipe Print recipe

Apricot & Coconut Muesli Bars

12 - 16 bars
Prep: 10 minutes
Cook: 25 minutes

These apricot and coconut muesli bars are the perfect school friendly snack. Made using a few simple ingredients, whip up a batch on the weekend and they’ll be ready for the kids lunch boxes throughout the week.

Made with: Organic Oat

Unsweetened

Organic Rice Syrup

Brown Rice

Ingredients

1 1/2 cups rolled oats
1/2 cup rice puffs (for added crunch)
1 cup desiccated coconut
1/2 cup dried apricots, roughly chopped
1/2 cup sunflower seeds
2 tbsp chia seeds
1/4 tsp salt
1/3 cup Pureharvest Organic Rice Syrup
1/3 cup Pureharvest Organic Oat
1/3 cup coconut oil

Instructions

Preheat the oven to 170C and line a rectangular baking dish with parchment paper.
Place the oats, rice puffs, coconut and apricots, chia seeds and sea salt in a bowl.
Gently heat the rice malt syrup and coconut oil together in a saucepan until warm and runny
Pour honey mixture over the oats and mix well with a wooden spoon.
Pour the mixture into the prepared baking tray and press down firmly with the back of a spoon into an even compact layer.
Bake in the oven for 20-25 minutes or until golden brown. Let cool completely in the tray before transferring to a board and cutting into 12-16 rectangular pieces. Be careful when cutting the slice up as it can be a bit crumbly.

Share this recipe