Cupboard Muesli Bars

    (54)
    1 hour

    This delicious dense mixture can be cut up into bars. They are dense and full of flavour, perfect for hiking or camping. Vary the recipe according to what's in the cupboard! Any type of dried fruit or nuts may be substituted for the ones in the recipe.


    52 people made this

    Ingredients
    Serves: 36 

    • 375 wholemeal plain flour
    • 220g plain flour
    • 125g rolled oats
    • 185g soft brown sugar
    • 1 1/2 teaspoons baking powder
    • 1 teaspoon salt
    • 2 eggs
    • 125g honey
    • 60g treacle
    • 1 cup apple sauce
    • 1/2 cup vegetable oil
    • 185g raisins
    • 90g sunflower seeds

    Directions
    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Preheat the oven to 180 degrees C. Grease two 23 cm square baking pans.
    2. In a large bowl, stir together the wholemeal flour, white flour, oats, brown sugar, baking powder, and salt. In a separate bowl, stir together the eggs, honey, treacle, apple sauce, and vegetable oil. Pour the wet ingredients into the dry ingredients, and stir until well blended. Mix in the raisins and sunflower seeds. Divide the batter evenly between the two pans.
    3. Bake for 45 minutes or until the top springs back when lightly pressed. Let the bread cool in the pans for at least 10 minutes before cutting into squares or bars. Wrap pieces individually, and refrigerate or freeze.

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    Reviews and Ratings
    Global Ratings:
    (54)

    Reviews in English (47)

    by
    36

    excellent bread. I use 1 1/2 cups of raisins and boil them with 1/12 cups of water and 1 1/2 tsp. baking soda until a froth forms then turn off and let cool, once cooled, drain liquid. This keeps the bars a little more moist longer. My doctor loves this recipe.  -  15 Aug 2002  (Review from Allrecipes USA and Canada)

    by
    15

    I loved this bread - good trail food or for a quick snack. Sunflower seeds are a must - they give it a nice texture and flavor. I increased the applesauce and reduced the oil a little. Keeps well in the fridge or freezer.  -  09 Mar 2005  (Review from Allrecipes USA and Canada)

    by
    14

    Just finished baking and eating one. They are delicious and will be taking some to my husband's cardiologist. I used egg substitute instead of eggs; used Canola oil as supposed to be good fat; used light salt. I will have these around all the time from now on. Thank you!  -  30 Jun 2002  (Review from Allrecipes USA and Canada)

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