I’ve been experimenting with muesli bars lately. A few disasters – some of the healthier ones aren’t great as they come out the other end. My son has had some wicked nappies after a batch that were heavy with tahini.
I’m back to Nigella. In various forms, she’s been on our kitchen bench a lot this month. My biggest muesli bar success has been with her formula for breakfast bars – basically a can of condensed milk, 250 grams of rolled oats and another 425 grams of nuts, seeds and dried fruits.
The ones pictured have in them:
- 395g can of condensed milk
- rolled oats
- shredded coconut
- dried gogi berries
- pumpkin seeds
- sunflower seeds
- sesame seeds
Simply mix together all the dry ingredients, warm the can of condensed milk and mix it in. Press into a lamington tin (about 30 x 20cm) and bake in a low oven (130C) for an hour. Let them cool for about 20 minutes and then slice into bars using a hot knife.