Name: Baked Chocolate and Almond Muesli Bars
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 16
Ingredients: 2 cups rolled oats (180gr); 1 cup whole roasted almonds (140gr); ½ cup dark or milk chocolate chips (80gr); ½ cup smooth commercial peanut butter (120gr); ⅓ cup honey (113gr); 1 egg, at room temperature; 1 tsp cinnamon powder; ½ tsp fine salt; 1 tsp vanilla extract

Overview

BAKED CHOCOLATE AND ALMOND MUESLI BARS

By Amy // Posted Oct 13th, 2021 // Category Bars and Slices

I make these Baked Chocolate and Almond Muesli Bars very often as my partner is always asking me to make them. As they’re so easy to make, I just quickly whip them up as I bake something else.

I sometimes don’t even follow the recipe exactly and just go by approximates. They still taste so good though!

Also, I really like how healthy this recipe is. Unlike muesli bars from the supermarket, these don’t contained refined sugars and just uses a bit of honey to lightly sweeten them.

The textures coming from the crunchy almonds, chewy oats and the snap you get from the chocolate chips is so lovely. Plus, I love the beautiful lingering aroma coming from the cinnamon.

Check out my favourite bar and slice recipes.

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tips

1. Ingredients

Please remember to use whole rolled oats, not quick oats. I would recommend using roasted almonds for more depth in flavour and a better crunch. One really important aspect of this recipe is that you need to use commercial creamy peanut butter, not the natural ones. If you don’t have honey, you can substitute it for maple syrup or golden syrup instead. One more thing, your eggs need to be at room temperature so that it doesn’t alter the baking time.

2. Equipment

I used a square baking tin (20cm/8inch) for this recipe. If you have a similar sized one that is square or rectangular, it should be fine to use! Other than this, you need some baking paper, a large mixing bowl, spatula, and a heatproof measuring jug.

3. How do you line a baking tin?

When lining your tin, you need to cut the baking paper so that it is larger than your tin. Then you spray the inside of the baking tin with some oil. Then put the baking paper over the tin and mould it into the baking tin. The oil spray helps to keep the baking paper in place.

4. Cutting the bars

To get a clean and even cut, I recommend using a ruler to measure out 16 equal bars. Using the ruler, slice the bars a little to mark where you should cut. Then use a long knife, like a sharp chefs’ knife to cut the bars. It’s good to dip the knife in boiling water first, then wipe the water away before cutting. Dip the knife in water and wipe before cutting each time. This way you get some really clean cuts.

5. Change the ingredients

You can use different ingredients instead of a cup of almonds. You could put some chia seeds, pumpkin seeds, dried fruit in and more! I’d love to hear about what combinations you used!

*Disclosure: The links to Amazon products are affiliate links. I will be paid a commission if you use this link to make a purchase.

RatingDifficultyBeginner

Yields16 Servings

Prep Time5 minsCook Time15 minsTotal Time20 mins

2 cups rolled oats (180gr)

1 cup whole roasted almonds (140gr)

½ cup dark or milk chocolate chips (80gr)

½ cup smooth commercial peanut butter (120gr)

⅓ cup honey (113gr)

1 egg, at room temperature

1 tsp cinnamon powder

½ tsp fine salt

1 tsp vanilla extract

Preheat your oven to 180C (350F) and line a square (20cm/8inch) baking tin with baking paper.

Prepare the dry ingredients. Place the oats, almonds and chocolate chips into a large mixing bowl.

Prepare the wet ingredients. Using a heatproof bowl or measuring jug, place the peanut butter and honey inside. Microwave in 30 seconds bursts until the peanut butter and honey are warm enough to whisk together easily. Add the egg, cinnamon powder, salt and vanilla extract to the peanut butter mixture and whisk together well.

Add the peanut butter mixture to the dry ingredients and mix thoroughly using a spatula until all the ingredients are thoroughly coated all over. Place into the lined square tin and press the ingredients down so that you have an even surface. Bake for around 12-15 minutes, until it looks nice and golden on top.

Leave in the baking tin until cool, then cut into 16 bars. Store in an airtight container in the fridge and consume within a week.

CategoryBars and slicesTags#almonds, #chocolate, #easy, #muesli, #quick, #school, #snack, #work

Ingredients

2 cups rolled oats (180gr)

1 cup whole roasted almonds (140gr)

½ cup dark or milk chocolate chips (80gr)

½ cup smooth commercial peanut butter (120gr)

⅓ cup honey (113gr)

1 egg, at room temperature

1 tsp cinnamon powder

½ tsp fine salt

1 tsp vanilla extract

Directions

Preheat your oven to 180C (350F) and line a square (20cm/8inch) baking tin with baking paper.

Prepare the dry ingredients. Place the oats, almonds and chocolate chips into a large mixing bowl.

Leave in the baking tin until cool, then cut into 16 bars. Store in an airtight container in the fridge and consume within a week.

Baked Chocolate and Almond Muesli Bars

Ingredients Directions

Nutrition Facts

Servings 16

Amount Per Serving
Calories 184

% Daily Value *
Total Fat 10.5g17%
Saturated Fat 2.5g13%
Cholesterol 0mg
Sodium 112mg5%
Potassium 154mg5%
Total Carbohydrate 19.2g7%
Dietary Fiber 10.2g41%
Protein 5.3g11%

Calcium 3%
Iron 9%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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