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Coconut-Raisin-Sunflower Muesli Bars

Makes 36 bars4 cups sunflower seeds5 cups rolled oats2 tablespoons vegetable oil2 cups barley malt syrup1 teaspoon cinnamon1 teaspoon vanilla extract1½ cups raisins5 cups shredded unsweetened coconut {pinterest_rich_pins_images} Coconut-Raisin-Sunflower Muesli Bars {/pinterest_rich_pins_images}

Coconut-Raisin-Sunflower Muesli Bars

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    Coconut-Raisin-Sunflower Muesli Bars
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    Ingredients: rolled oats, shredded coconut, barley malt syrup, sunflower seeds and raisins
  • 3/4
    Stir all the ingredients together in a large bowl (or roasting pan) and add the barley malt syrup
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    Spread the oatmeal mixture evenly on the baking sheet, and then press down firmly

Text, photos and food cooked by Michal Martinek

Mar 17, 2015

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Coconut-Raisin-Sunflower Muesli Bars

Breakfast-to-go, lunch bag provision or road trip snack—take this yummy, healthy, high-protein bar with you wherever you go. This easy vegan recipe contains only five main ingredients, all contributing to its great, crunchy texture. Toasting the sunflower seeds and oats brings out their nutty, earthy taste. The barley malt syrup is a grain-based sweetener that’s not too sugary and holds everything together nicely. If you don’t eat raisins, use dried blueberries or cranberries. You can also wrap these individually in cellophane and give them as gifts. 

O

  1. Makes 36 bars
  2. 4 cups sunflower seeds
  3. 5 cups rolled oats
  4. 2 tablespoons vegetable oil
  5. 2 cups barley malt syrup
  6. 1 teaspoon cinnamon
  7. 1 teaspoon vanilla extract
  8. 1½ cups raisins
  9. 5 cups shredded unsweetened coconut

1

Preheat the oven to 325 degrees. Line a baking sheet with parchment paper. Rinse the sunflower seeds in water, drain, and spread in one layer on the parchment paper. Toast lightly in the oven, mixing with a wooden spoon frequently, about 10 minutes.

2

Dry-toast the rolled oats in a large skillet on a stovetop until golden brown, about 7–10 minutes. Avoid crowding the skillet by working in batches.

3

Heat the vegetable oil in a medium-size pot. Pour in the barley malt syrup, add the cinnamon and vanilla, and bring to a boil. Simmer for one minute, then set aside and let cool slightly.

4

In a large bowl, stir the sunflower seeds, oats, raisins and coconut together. Add the barley malt syrup, and combine all ingredients well, preferably with your hands.

5

Line a rimmed 15x10x1-inch baking sheet with parchment paper, and lightly spray with vegetable oil. Spread the oatmeal mixture evenly on the baking sheet, and then press down firmly with the palms of your hands. Let it firm up for 2–4 hours on your kitchen counter.

6

Lift the mixture from the baking sheet, and place it on a cutting board. With a sharp knife, cut it into individual bars. Store in a tightly closed container for up to 2 weeks.

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