Mornings can be pretty hectic around here, and sometimes it is easier for me to grab something I can eat on the go like a breakfast bar.Â Even the kids get sick of cereals, eggs and toast and want a change, and a homemade bar can be a healthy option.Â This is the second muesli bar recipe on my To Try List and I think it is a keeper.Â Itâ€™s a nice crunchy bar and I think you could change it up a bit by maybe adding choc-chips, sultanas or cranberries instead of the apricots and pecans.Â It also depends on the raw muesli you choose, mine contained sultanas, bran, pineapple and banana chips.Â I know one of my kids prefers more of a plain bar and I think the basic mix of this bar could alsoÂ be usedÂ for this.
Apricot and Pecan Muesli Bars
1/2 Cup Honey
1/4 Cup Sugar
2 1/2 Cups Raw Muesli
1/2 tsp. Cinnamon
1/2 Cup chopped Dried Apricots
1/3 Cup chopped Pecans
Preheat oven to 180Â°C. Line a 19x29cm baking tray with non-stick baking paper.
Place the honey, sugar and butter in a small saucepan over low heat. Cook, stirring constantly, until the sugar has dissolved. Remove and set aside to cool slightly.
Place the muesli, cinnamon, apricots and pecans in a large bowl. Pour in the honey mixture and stir until well combined and the muesli mixture is evenly coated.
Transfer the mixture to the prepared tray and flatten the surface with a spoon or the palm of your hand.
Bake for 20-25 minutes or until golden and set. Remove, set aside to cool completely then slice into bars and serve.
I found it better to cool the bar completely, slice into 12 bars and then refrigerate before eating.Â This helped the bar to hold together.Â It seemed a bit crumbly before refrigeration, but was fine after it chilled and set.Â It stayed together well in the lunch boxes.
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