Berry Banana Crumble Muesli Bars Recipe | Pace Farm Eggs

Berry Banana Crumble Muesli Bars

These Berry Banana Crumble Muesli Bars are a delicious blend of crunchy seeds, quinoa flakes and coconut, layered around a juicy filling of berries and banana for naturally sweet goodness. Made with simple pantry ingredients like honey (or maple syrup), olive oil (or butter), wholemeal or gluten-free flour, and warm cinnamon spice, the base is baked briefly before being topped with luscious fruit and more crumble. Bake until golden and cool completely before slicing. These bars keep well in the fridge for up to five days and are ideal for lunchboxes, snacks or quick breakfasts.

Prep:

15 mins

Cooking:

40 mins

Serves:

20

Makes:

1

A tray of muesli bars

Ingredients

Wet ingredients

  • 1 egg
  • 1/3 cup honey or maple syrup
  • 100mL extra virgin olive oil or butter*

Dry ingredients

  • 3/4 cup (110g) mixed seeds such as linseeds, sunflower seeds and sesame
  • 1 cup gluten free (160g) or wholemeal plain flour*
  • 1 cup (86g) quinoa flakes
  • 1 cup (52g) flaked coconut
  • 1/2 cup (52g) desiccated coconut
  • 1 tbsp ground cinnamon

Filling

  • 1 cup berries, fresh or frozen and defrosted
  • 1 banana, sliced
  • 1 tbsp vanilla extract

Method

  • Preheat the oven to 180°C and line a 20 cm x 20 cm baking dish with greaseproof paper.
  • In a mixing bowl, combine all the wet ingredients and whisk well until evenly combined.
  • In a separate large bowl, combine the dry ingredients. Add the wet ingredients to the dry ingredients and mix until a muesli mixture forms.
  • Pour half of the muesli mixture into the prepared baking dish and press evenly into the base using your hands. Bake the muesli base for 10 minutes.
  • While the base is baking, combine the filling ingredients and mix well.
  • Remove the baked muesli base from the oven and evenly spread the filling over the top. Add the remaining muesli mixture, gently moving it around so some of the berries remain visible, if desired.
  • Return the muesli slice to the oven and bake for a further 30 minutes, or until cooked through.
  • Allow the baked muesli slice to cool completely in the tin before slicing and serving. Store in the fridge for up to five days.

Notes

  • If using butter, melt beforehand.
  • If quinoa flakes aren’t on hand, use whole rolled oats, you may need a touch more olive oil, melted butter, or an extra egg if using oats as they absorb liquid more rapidly.
  • Fruit filling can be swapped for whatever is seasonal just aim to keep the fruit pieces quite small so they cook more rapidly.

 

* For gluten-free substitute, use plain flour instead of wholemeal flour

* For dairy-free substitute, use extra virgin olive oil instead of butter

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