Muesli Breakfast Bars
Submitted by happyzhangbo
Chewy muesli bars packed with oats, almonds, dried apples, and peanut butter for a high-fiber breakfast or snack that travels well.
YIELD
12 servingsPREP
10 minCOOK
25 minREADY
40 minThese bars get their sticky, chewy texture from honey warmed with peanut butter until everything binds together without being too wet.
The combination of wheat germ, soy flour, and powdered milk sneaks in extra protein that’ll keep you full through the morning.
Press the mixture firmly into the pan before baking or the bars will crumble when you try to cut them.
Pro Tips
- Don’t let the honey mixture boil; it’ll seize up and become grainy instead of smooth
- Cut the bars while they’re still warm but not hot, or they’ll either fall apart or stick to the knife
- Store in the fridge so they stay chewy; room temperature makes them go soft and sticky
Ingredients
Directions
Preheat the oven to 325℉ (160℃).
Lightly coat a 9-by-13-inch baking pan with olive oil cooking spray.
In a large bowl, combine the oats, flour, dry milk, wheat germ, almonds, apples, raisins and salt.
Stir well to blend and set aside.
In a small saucepan, stir together the honey, peanut butter and olive oil over medium-low heat until well blended.
Don’t let the mixture boil. Stir in the vanilla.
Add the warm honey mixture to the dry ingredients and stir quickly until well combined.
The mixture should be sticky but not wet.
Pat the mixture evenly into the prepared baking pan.
Press firmly to remove any air pockets.
Bake just until the edges begin to brown, about 25 minutes.
Let cool in the pan on a wire rack for 10 minutes, and then cut into 24 bars.
When just cool enough to handle, remove the bars from the pan and place them on the rack to cool completely.
Store the bars in airtight containers in the refrigerator.
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