Recipe: Date and Oat Soft Baked Muesli Bars

These soft baked muesli bars are proof that wholesome snacks don't need to be complicated. Made with simple pantry staples and naturally sweet ingredients, they're the kind of recipe that can be tucked into lunchboxes, enjoyed with a cup of tea during a quiet afternoon, an on-the go breakfast or after school snack, or packed for a family adventure, they offer an easy way to keep nourishing food on hand. They're simple to prepare, freeze beautifully, and make a nourishing alternative to store-bought snack bars.

Ingredients
2½ cups rolled oats
1 cup Medjool dates, pitted
2 ripe bananas
¼ cup almond butter (or natural peanut butter)
2 tablespoons ground flaxseed
2 tablespoons chia seeds
½ cup raisins
¼ cup sunflower seeds
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Pinch of sea salt

Method

• Preheat the oven to 170°C (340°F) and line a 20cm x 20cm (8-inch) square baking tin with baking paper.

• Place the bananas, dates, almond butter and vanilla into a food processor or high-speed blender. Blend until mostly smooth, leaving just a little texture from the dates.

• Transfer the mixture to a large bowl and stir through the rolled oats, flaxseed, chia seeds, raisins, sunflower seeds, cinnamon and sea salt until everything is evenly combined.

• Spoon the mixture into the prepared tin and press it down firmly using the back of a spoon or a spatula. Taking the time to press it well helps the bars hold together once baked.

• Bake for 30–35 minutes, or until the top is lightly golden and the edges are beginning to brown.

• Leave the slice to cool completely in the tin before lifting it out and cutting into 10–12 bars.

Tips
Store in an airtight container for up to 5 days, or refrigerate for a week.
Freeze individually for up to 3 months for an easy grab-and-go snack.
Add chopped walnuts or pecans for extra crunch if serving older children.
Swap the raisins for dried cranberries or chopped dried apricots if you'd like to change the flavour.