We go to the cabin this weekend for the first day of antlered deer season on Monday and I didn’t want to fuss with bowls and spoons and almond milk to eat the muesli that I eat for breakfast every day, so I’m putting the muesli in bars. I’m still making the muesli that I posted so long ago, but have switched out the high GI (glycemic index) raisins for moderate GI figs. Then, ironically, I’ll be holding the bar ingredients together with mashed bananas, which are high GI. What can you do? I’ll be working it off walking in the woods, so I’m not too worried about it. If you’re interested in the glycemic index, you can find more information about it and look up foods here: Montignac Method.
I’m modifying this recipe from The Kitchn, adding more fruit and seeds than called for, and then putting it all in a smaller pan so they are thicker. I’m skeptical that the bars will hold together, but I want to give the recipe a chance. I’m hoping that using more dried fruit helps them hold together, but even if they don’t, I can eat them in pieces with no problem.
They turned out great and held together well. They’re a chewy bar, which is what I wanted. One of the reasons I like muesli for breakfast is all the chewing activity you get from the seeds and oatmeal, so these bars will make a great breakfast substitute. There is a slight banana taste, but it’s not overpowering, and the figs and apricots keep the bar moist. Try it with your own variations.
Muesli Bars
Preheat oven to 350°; butter a square baking pan or dish, 8″ or 9″ square. My dish is 8″ square.
2 cups old fashioned rolled oats
1/2 cup dry roasted almonds
1/2 cup dried, unsweetened apricots
1/2 cup dried unsweetened figs
1/4 cup dry roasted sunflower seeds
1/4 cup dry roasted pumpkin seeds (pepitas)
2 ripe bananas
1 teaspoon vanilla
- In a food processor, process the almonds, figs, and apricots until they are in small pieces, but not ground to a paste. I had thought about leaving them larger, and that might be a good option.
- Add the fruit and nuts to a large mixing bowl with the oats and seeds.
- Liquify the bananas in the food processor with the vanilla. Pour over the bar mixture and stir to combine.
- Press the mixture into the greased pan and bake for about 30 minutes or until the edges begin to brown. Watch carefully.
- Rest to cool on rack. Cut into bars when still slightly warm, but not too soon. Let cut bars continue to cool in pan before removing to rack to cool completely.
- Wrap bars individually in plastic or wax paper to take in lunch.
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