Sandwich Free Lunchboxes: Lunchbox Muesli Bars

My kids have always loved store bought muesli bars.  We used to eat them on a regular basis as a healthy snack (when I thought they were a healthy snack). Then I discovered how easy and cost saving they are to make at home, so I started baking my own. When we were still eating refined sugars, I made sugar laden ones every few week for after school snacks and lunchboxes.

When we removed refined sugar from our diets, I knew they weren't something we would give up easily, so I made up this quick and easy muesli bar recipe.  It's full of whole grains and natural sweeteners.  My kids love these!  

I've found refined sugar free muesli bar recipes that are suitable for the lunchbox very hard find.  Most recipes are either packed with sugar or contain nuts.  Since the majority of Australian schoolkids attend nut-free schools, mine included, I wanted a recipe that was yummy, met our nutritional needs (no refined sugars!) and was nut free. These are perfect!

They're easy to make, and are perfect to put in the freezer for an easy lunchbox treat!  

Start by beating 125 grams (1/2 cup) of butter until smooth.

Add 3/4 cup honey and 1 teaspoon vanilla and beat until well combined.

Roughly chop 1 cup dried apricots.  I try to use preservative free ones if I can find them.  These ones are.  They're certainly not as pretty as preserved ones, but I think they have a lot more flavour.  

Add the chopped apricots, 1 cup desiccated coconut, 1 1/2 cups rolled oats, 1/2 cup wholemeal flour and 1 1/2 teaspoons baking powder to the butter and honey mixture. Mix together well.

Spoon heaped tablespoons into greased muffin trays.  You should fill about 18 medium sized muffin cups.  These ones are partially baked.

Bake in a 180 degree (350 degree Fahrenheit oven) for 20 - 25 minutes, or until golden brown.  Mine are slightly overcooked.

Remove from the oven and allow the muffin tray to cool.  Do not remove the muesli bars.  When the tray is cool, place in the freezer for about 30 minutes, or until the muesli bars are set and you can use a fork to ease them out of the cups without them breaking.  Stack in a freezer safe container and freeze until you need them.  They are really yummy straight from the freezer!  I find this is the easiest method for freezing.  

Enjoy!

Lunchbox Muesli Bars

Yield 18 muffin size bars

Printable Recipe

Ingredients:

125 grams (1/2 cup) butter

3/4 cup honey

1 teaspoon pure vanilla extract

1 cup desiccated coconut

1 1/2 cups rolled oats

1 cup dried apricots, roughly chopped and preservative free where possible

1/2 cup wholemeal flour

1 1/2 teaspoons baking powder

Method:

1. In a medium bowl, beat butter until smooth.  
2. Add honey and vanilla and beat until combined.
3. Stir in coconut, oats, apricots, wholemeal flour and baking powder.  Mix well.
4. Spoon heaped tablespoons into greased muffin trays.
5. Bake in a 180 degree Celsius (350 degree Fahrenheit) oven for 20-25 or until golden brown.
6. Remove from oven and cool muffin tray.  Do not remove muesli bars. 
7. When tray is cool to touch, place in freezer for 30 minutes or until set.
8. Gently ease muesli bars from tray using a fork.  
9. Place in an airtight container and freeze until needed.  Can be consumed frozen or will defrost well in a lunchbox.

Variation: 

Substitute 1 cup sultanas or raisins for the dried apricots.  If desired, add 1 cup almonds, roughly chopped.