Looking for something that’s healthy, full of fibre, protein and goodness? Something that’s easy to prepare with the children over the school holidays? Something that doesn’t require baking? Then you have to try these oatey muesli bites!
A recipe that can be easy tailored to preferred preferences of nuts, seeds and so on.
But my children and I whipped these up for the school holidays with ingredients we had in the cupboard. A great opportunity to talk healthy food with the kids! And what better way to spend a cold wintery day than an extra layer of clothing, namely an apron haha.
- 1 1/2 cup rolled oats
- 1 cup puffed rice (mixed through cocao)
- 3 wheetbix, crushed
- 15 pitted dates, chopped
- 6 heaped tbl coconut oil, melted
- 1/2 cup saltana and seed mix
- 1/4 cup goji berries
- 1/2 cup dark choc chips OR buttons
- 4 tbl maple syrup (natural or sugar free)
- 2 tbl hulled tahini
- 2 tbl hemp seeds
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- Extra dark chocolate if you want to top your oatey muesli bites
Cut, chop and prepare all ingredients as listed.
In a large bowl, mix all ingredients leaving the vanilla extract until later.
Melt the coconut oil and tahini together.
Once melted add to the dry oatey mix with the vanilla extract.
Line a tray with baking paper.
Press the mixture in tight with the back of a spoon.
Place in fridge for a couple of hours to set.
Melt chocolate if you wish to add to the top of your muesli bites. Use a spoon to drizzle melted chocolate over the top.
Set in fridge until chocolate is set.
Note: Cut carefully with a knife, pushing down in one go as to avoid crumbling.
Store in the refrigerator as they will melt and fall apart out of the fridge being coconut oil as a main ingredient.