Muesli Breakfast Bars
Monday, 25 March 2013
On sunday afternoon, I managed to tempt Jack into the kitchen. There had to be no creaming, beating or arduous measuring. Bit fussy, but I'm sure I'll make a baker out of him yet! We wanted to make something for rushed breakfasts and dragging afternoons. Flapjacks? A little too same old. But breakfast bars bursting with seeds and little gems of dried fruit, yes please!
These are your working weekday weapons. They can substitute in for breakfast or serve as an elevenses, twelvses, oneses... You get the picture. These gems brighten up the dullest of lunch boxes and are so ridiculously easy.
They taste great, look great and I don't see any reason not to reach for a bag of muesli and start baking.
I adapted a recipe from The Londoner, that you can find here.
You will need (makes about 12):
350g oat based muesli
390g condensed milk
150g mixed seeds, dried fruit and nuts. I've used sunflower seeds, apricots, cranberries, pumpkin seeds and blueberries. But you can use any favourites.
Begin by preheating your oven to 130c and lining a baking tray 25cm x 30cm x 4cm.
Now gently heat the condensed milk for 2-3 minutes until it starts to loosen up.
Measure out your muesli, fruits and seeds.
They are healthy, healthy colours.
Add to the pan and make sure everything has a covering of the condensed milk.
Pile into your lined tin, flatten out and pat down.
Bake for 30-35 minutes until golden.
Leave to cool for 15 minutes and then slice into manageable chunks.
Stack then snack.
I like to serve mine with shots of milk, because I'm a grownup.