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Thread: Muesli bar recipe?

  1. #1
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    Muesli bar recipe?

    Anyone got a good muesli bar recipe? My wife makes a nice one but very crumbly and hard to deal with in the bush. Also many are full of sugar and too sweet for my tastes.

    I like one squire meal bars, but bloody expensive.
    dannyb likes this.
    "The generalist hunter and angler is a well-fed mofo" - Steven Rinella

  2. #2
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    one square bars are serious sugar overload. they are made by cookie time. and they often have seconds available at the factory shop.

  3. #3
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    Yes they are pretty sugary, but hang together well on a trip in the hills.
    "The generalist hunter and angler is a well-fed mofo" - Steven Rinella

  4. #4
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    i prefer beef/venison jerky as a snack myself. nice and lightweight and low in processed sugar
    timattalon and dannyb like this.

  5. #5
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    Yeah I should try jerky and biltog more too. Also take nuts, raw and roasted, but still kinda messy to eat with dirty/bloody hands....
    dannyb likes this.
    "The generalist hunter and angler is a well-fed mofo" - Steven Rinella

  6. #6
    Member Marty Henry's Avatar
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    Flapjacks as served at outward bound 30 plus years ago.
    1 cup of rolled oats, tspn salt, 100 g butter, 150g golden syrup 100g brown sugar. Melt the butter and mix everything together. Press into a lined baking tray and bake at 150 for 45 minutes. When cool cut into slabs.
    Adding half a cup of dried fruit or nuts makes them dead ringers for the osm

  7. #7
    Hunter gatherer dannyb's Avatar
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    Quote Originally Posted by Marty Henry View Post
    Flapjacks as served at outward bound 30 plus years ago.
    1 cup of rolled oats, tspn salt, 100 g butter, 150g golden syrup 100g brown sugar. Melt the butter and mix everything together. Press into a lined baking tray and bake at 150 for 45 minutes. When cool cut into slabs.
    Adding half a cup of dried fruit or nuts makes them dead ringers for the osm
    Got some in the oven now, quick and easy, but still loaded with sugar

  8. #8
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    Muesli slice
    200g butter
    1cup brown sugar
    1/2cup honey or golden syrup
    2weet-bix crushed
    1/2cup sultanas
    1/2cup dates
    1/2cup apricots
    1/2cup chocolate chips
    2cups rolled oats
    1cup flour
    1tsb baking powder

    Melt butter sugar honey
    Mix dry ingredients then mix all together
    Cook on slice tin bake at 180* until golden and firm

    I like it better with the golden syrup the more you cook it the harder it is to bite but this dose stay together no really well if you like them soft & chewy then don't cook them as much you could add nuts in if you like them but I don't lol
    dannyb likes this.

  9. #9
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    Pretty much the same as Hunt 08 - the only thing I would add is to separate the layers with greaseproof paper (when packing in) as they form one big lump otherwise-




    Tramper’s Oat Slice

    Ingredients

    125g butter (diced and at room temp)
    200g (1 cup) sugar
    26g (2 Tbsp) golden syrup
    1 egg (lightly beaten)
    140g (1 cup) flour
    1 tsp baking powder
    80g (1 cup) shredded coconut
    100g (1 cup) rolled oats
    75g (1/2 cup) sultanas
    95g (1/2 cup) roughly chopped dried apricots
    70g (1/2 cup) pumpkin seeds
    70g (1/2 cup) sunflower seeds
    30ml (2 Tbsp) lemon juice
    Finely grated zest of ½ lemon

    Optional: ½ cup of chocolate chips, cashews, macadamias, chopped almonds etc

    Method

    • Preheat oven to 180 degrees Celsius.
    • Line a 30cm x 20cm x 4cm tray with baking paper and grease with butter or baking spray.
    • Place butter into a large bowl, add sugar and golden syrup and beat until pale and creamy.
    • Add egg and beat until combined.
    • Add flour, baking powder, coconut, oats, sultanas, apricots, pumpkin seeds, sunflower seeds, lemon juice and zest. Mix till combined.
    • Press into the tin evenly with spatula or your hand.
    • Place in pre-heated oven and bake for 30 -40 minutes till golden brown and firm to touch (I find this is quicker with fan bake – only 20 – 25 minutes - keep checking).
    • Remove from oven and cool. Cut into squares or fingers.
    • Store in airtight container for up to 7 days depending how crispy it is (the original recipe off Stuff said 4 – 5 days but it lasts much longer).
    sambnz and dannyb like this.

  10. #10
    Member Sideshow's Avatar
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    Biltog is good but idea get no hunting done as I'd just be eating it before I got going
    dannyb likes this.
    It's all fun and games till Darthvader comes along
    I respect your beliefs but don't impose them on me.

  11. #11
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    Biltong/jerky and some mixed nuts is always my go to.

    Probably only because I detest muesli.
    gonetropo likes this.

  12. #12
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    Thanks for the replies team. My wife makes a chocolate chip cookie which is made primarily from chickpeas and peanut butter. Sounds weird and rather hippie-like, but nloody delicious and low sugar. I'll try them next time i head out.
    Steve123 and dannyb like this.
    "The generalist hunter and angler is a well-fed mofo" - Steven Rinella

  13. #13
    Member Steve123's Avatar
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    Quote Originally Posted by Dama dama View Post
    Thanks for the replies team. My wife makes a chocolate chip cookie which is made primarily from chickpeas and peanut butter. Sounds weird and rather hippie-like, but nloody delicious and low sugar. I'll try them next time i head out.
    Are you able to post the recipe? My wife's into making all that hippie type food too. May as well get some nice muchie's as well
    dannyb likes this.

  14. #14
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    Ok, this is a Nadia Lim recipe from her book "Fresh Start Cookbook". Full of super yum healthy recipes.


    Chickpeas - 1 400g can
    Peanut butter - 1/2 cup (can use almond or cashew butter if you are really cashed up! - We use Pic's crunchy, the best peanut butter in the world!)
    Vanilla Essence - 1 teaspoon
    Ground almonds -2 tablespoons (my wife tells me she doesn't bother)
    Brown Sugar - 1/2 cup (wife says she uses 1/4 cup, I've never noticed)
    baking powder - 1 tea spoon
    Butter or melted coconut oil - 1 table spoon
    Dark chocolate - about 1/2 cup finely chopped (wife uses the real high % Whittikers chocolate or cooking chocolate chips if shes in a hurry)

    Blitz all ingredients in food processor, add chocolate chips, roll into wee balls and flatten. Cook at 170 degrees C for 20-25 minutes.

    Wife usually makes a double recipe and reckons they are so easy even I could make it...suppose I should try.

    Never taken them out but I'm thinking I'll give them a try over the next month and see how they go.

    BTW our kids love these things! We use them as lunchbox fillers, and unlike the sandwiches, they never come home.
    Steve123 and dannyb like this.
    "The generalist hunter and angler is a well-fed mofo" - Steven Rinella

 

 

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