The Mother Son Baking Team is back in action today. Leon asked if we could make Muesli Bars, and the list of ingredients he rattled off actually sounded like he could be on to something.
I know I’ve said it before, and it’s highly likely I’ll say it again, but store bought muesli bars have a ridiculous amount of hidden, unnecessary refined sugars in them. The kids know it’s not likely I’ll buy them from the shops, so we do make them pretty regularly. When Leon asked if we could this morning, we were straight into the kitchen.
Of my three kids, it’s Leon who is the fussiest eater. Demi is happy to eat anything that’s a colour of the rainbow and Louis is still young enough I can give him plain steamed vegetables without any complaint. But Leon basically won’t eat anything unless it’s meat or tomatoes.
We made our own cereal recently, not our recipe so we never blogged it, and the peanut butter we put in that sparked a renewed love of it in Leon. So it was of no surprise when he asked if we could make peanut butter muesli bars. I buy the stuff that’s made from 100% peanuts so I know any sugar that’s in these bars comes from what we add ourselves, pretty much a pre-requisite in my eyes.
Fibre from oats, natural sweetness from honey, coconut and sultanas, good fats and protein from the peanut butter and coconut oil, these muesli bars are a great, filling breakfast or cut them in half for a perfectly sized snack. Knowing exactly what’s in your food just leaves you with such piece of mind. Whether it’s going into yours or your kids’ bodies, it’s always nice to know there’s nothing artifical about to hit your insides. These bars are a great little recipe to have on hand. If you want to keep them lunchbox friendly just add more coconut oil instead of the peanut butter. We’ve made them that way too and they’re just as tasty.

Leon’s Coconut and Sultana No Bake Muesli Bars
Ingredients
1 and 1/2 cups of rolled oats
1/2 a cup of desicated coconut
1/2 a cup of sultanas
1/2 a cup of crunchy peanut butter
1/4 a cup of honey
1/4 a cup of melted virgin coconut oil

Makes 7 bars

Method
1. In a saucepan, melt down the peanut butter, coconut oil and honey.

2. Add the oats, sultanas and desicated coconut into a large mixing bowl.
3. Add the wet ingredients to the dry and mix them together until the oats are fully coated.

4. Line a rectangular 10×20cm tin with baking paper and press the mixture in, packing it as tightly as you can using the same rubber spatula you mixed it with.

5. Cover, and allow it to set in the fridge for about 2 hours.
6. Remove it from the tin and slice into 7 bars.

Keep them stored in the fridge for up to a week.

So easy, we were done within 10 minutes. The perfect amount of time to hold a 3 year olds attention in the kitchen. Leon is particularly proud of himself coming up with this one, and judging by how many my husband ate they definitely pass the adult test too.

Nutrition facts based on one muesli bar.