Recipe of the Week: Muesli Bars by Judy and Theresa


1 cup quick oats

1 cup puffed rice/puffed amaranth

1 cup dried fruit and nut mix (seed mix variety works well)

¼ cup pepitas (pumpkin seeds) You could add chopped cashews and macadamias here)

2 tbsp. chia seeds

90g organic butter (3 tbsp. coconut oil can be used to make this dairy free/ a combination of cacao butter and coconut oil)

¼ cup honey (Mark’s amazing bonfire honey of course)

2 tbsp. coconut sugar

1 tsp. vanilla extract

1 lightly beaten egg



Pre-heat the oven to 180*c.

In a small saucepan gently melt the butter, honey, coconut sugar and vanilla over a low heat until the sugar has dissolved and all ingredients are well combined. Allow this to cool slightly.

Combine the oats, puffed rice/amaranth, fruits, nuts and seeds in a medium size bowl and mix well.

Now your butter mixture should be cool enough to add the lightly beaten egg. Do allow it to cool, otherwise the egg will begin cooking at this point. Not so good! Add this wet mix to the dry ingredients and mix well. Press into a 20x30cm pan and cook in the oven for approx. 20-25 min or until golden. Cool completely in the pan before cutting into fingers. Cut carefully as it’s just a little crumbly, but the flavours are amazing! Store in an airtight container in the fridge for a week, or in the freezer for up to 1 month.

The original recipe is from Theresa and Judy, a few of our yogis from the Jindalee studio. With a few tweaks from the original recipe from Teresa.

Thank you, ladies, for sharing with us! ? Shaz

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