Saturday, 27 August 2011

Muesli Bars

There has been a request for this recipe (Woohoo!) . We've had a huge day at a birthday party and I'm quite tired, so I'll skip the witty banter and just jump straight to the recipe. It's based on the Pear Muesli Bars from the Failsafe Cookbook. It can be fiddled with a bit to make it how you like it.

Muesli Bars
(Well, they're really cereal bars, but we can let that slide)

6 cups of cereal - I use 2 cups puffed rice
                                     2 cups millet rings
                                     1 cup puffed millet
                                     1/2 cup puffed amaranth
                                     1/2 cup quinoa flakes (or sometimes a bit of millet meal too)

1/3 cup (140g) glucose syrup
2tsp failsafe oil
1tbsp white sugar (or you could use brown)
2tbsp pear jam (or a bit more if you like it peary)

Combine syrup, oil, sugar and jam in a saucepan. Heat gently while stirring until sugar is dissolved. Bring to the boil to drive off sulphites. Boil gently for a few minutes.
Put cereal in a large mixing bowl. Pour hot syrup over and stir it through.
Press firmly into a slice tin lined with baking paper and bake at 180∘C for about 10 mins. Less if you like it chewy, but chewy also means crumbly with these.
Once cool cut into pieces and store in an airtight container.

Optional extras - Add extra dried pears (sulphite free) for more peariness.
                            Add white chocolate or carob chips or drizzle melted over the top of cooked bars
                            Add some maple or golden syrup to the the sugar mix (not too much or it's too moist)

You can really use whatever cereal you have (even the gluten type if that is your thing) as long as it is about 6 cups. Don't overdo the quinoa or amaranth unless you really like the flavour (I will keep likening them to grass). They keep really well in a container for around four weeks. That is the longest I've had some left (my son didn't want them for a while), so they may keep for longer.

Goodnight friends


  1. Thanks. I haven't used glucose syrup before. Would Rice Malt Syrup be okay instead?

  2. It might be. Glucose syrup is really, really thick and is the glue that sticks it all together. If it does fall apart, you would end up with a nice sweet breakfast muesli :)