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Method
Step 1
Grease an 18cm x 28cm slice pan and line the base and 2 long sides with baking paper, allowing the sides to overhang.
Step 2
Combine the oats, pepitas, cranberries, sunflower seeds and chia seeds in a heatproof bowl.
Step 3
Melt the honey and coconut oil in a small saucepan over medium heat for 3 mins or until combined. Bring to the boil. Cook for 2 mins or until light golden. Remove from heat. Stir in the vanilla.
Step 4
Pour the honey mixture over the oat mixture. Stir until well combined. Press into the prepared pan. Place in the fridge for 3 hours or until firm.
Step 5
Cut into pieces. Drizzle with chocolate. Sprinkle with extra chia seeds. Store in an airtight container in the fridge for up to 1 week.
Get the kids involved in whipping up their school snacks. These crunchy chia muesli bars are easy-as - you don’t even need an oven!
Method
Step 1
Grease an 18cm x 28cm slice pan and line the base and 2 long sides with baking paper, allowing the sides to overhang.
Step 2
Combine the oats, pepitas, cranberries, sunflower seeds and chia seeds in a heatproof bowl.
Step 3
Melt the honey and coconut oil in a small saucepan over medium heat for 3 mins or until combined. Bring to the boil. Cook for 2 mins or until light golden. Remove from heat. Stir in the vanilla.
Step 4
Pour the honey mixture over the oat mixture. Stir until well combined. Press into the prepared pan. Place in the fridge for 3 hours or until firm.
Step 5
Cut into pieces. Drizzle with chocolate. Sprinkle with extra chia seeds. Store in an airtight container in the fridge for up to 1 week.
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