Blueberry Muesli Bars…

Need an energy boost at work?

Take a couple of these bars wrapped in foil to keep you going.

Makes 10

Prep: 20 minutes
Cook: 25-30 minutes



Ingredients:

  • 150g (5oz) blueberries
  • 1 level tablespoon cornflour
  • 75g (3oz) mixed sunflower seeds, pumpkin seeds and sesame seeds
  • 175g (6oz) porridge oats
  • 150g (5oz) block margarine or butter
  • 75g (3oz) light muscovado sugar
  • 2 level tablespoons golden syrup
  • 75g (3oz) wholemeal plain flour

Method:

  1. Preheat the oven to 180oC (350oF), Gas Mark 4. 
  2. Lightly brush the base and sides of a shallow 20cm (8inch) cake tin and line the base with a square of non-stick baking paper the same size.
  3. Put the blueberries in a bowl, sprinkle over the cornflour and gently mix with a spoon until the blueberries are evenly coated.
  4. Add the seeds to a plastic bag, seal the end of the bag then bash with a rolling pin until the larger seeds are crushed. 
  5. (Or leave them whole if you’d rather). 
  6. Scoop out 3 tablespoons and put into a bowl with 3 tablespoons of the oats and save for the topping.
  7. Add the margarine or butter, the sugar and the golden syrup to a saucepan and cook over a low heat for 3-4 minutes.
  8. Stirring with a wooden spoon until the margarine or butter has melted.
  9. Take the saucepan off the heat. 
  10. Tip the seeds from the plastic bag and the rest of the oats into the pan along with the flour and mix together well.
  11. Spoon about two thirds of the oat mixture into the paper lined tin and spread flat with a round bladed knife. 
  12. Sprinkle the blueberries on top then dot small spoonfuls of the rest of the oat mix on top to make an even layer with a few of the blueberries still showing.
  13. Sprinkle with the saved seeds and oats.
  14. Bake for 25-30 minutes until the top is golden brown. 
  15. Take out of the oven with oven gloves, put on to a wire rack. 
  16. Press the top down gently with a fish slice then leave to cool in the tin.
  17. Loosen the edge of the muesli bars, take out of the tin, peel off the lining paper then cut into 10 bars.
  18. Eat some now and put the rest in a plastic container, or wrap individually in foil or clingfilm, keep in the fridge overnight then add to your lunchbox next morning.

About this post –

Recipe and photo credit by Seasonal Berries

Follow:
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

Find me on: Web | Twitter | Facebook

Share:

6 Comments

  1. Judy Haughton-James
    7th November 2013 / 11:15 pm

    I would like to try blueberries some day Claire. These bars look yummy!

  2. Joanna Pabel
    8th November 2013 / 3:19 pm

    it's great. I'm impressed.

  3. Susan Thira
    8th November 2013 / 6:56 pm

    looks yummy! found you from #PoLoCo I love blueberries so of course HAD to click on your link 🙂

  4. Margarett Murphy
    9th November 2013 / 6:20 pm

    Just made them ….mmmm carnt wait for them to cool ..they smell delish !!!

  5. Kriss MacDonald
    10th November 2013 / 3:11 am

    Those look like delicious healthy snacks perfect for me.

  6. Victoria Welton
    12th November 2013 / 11:22 pm

    Totally and utterly YUM. Never tried my own muesli bars – these look like I should 🙂 thanks for linking to PoCoLo x

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: