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Choc Chip Almond and Coconut Muesli Bars

How good do these look? The recipe for these yummy muesli bars was sent to us by Healthy Mummy community member Kimberly Hicks.

Shop-bought muesli bars are usually marketed as a healthy option but all too often can contain lots of added sugar. That’s exactly why Kimberly came up with this recipe.  She says, “My eldest loves muesli bars and chocolate but I’m not so keen on the sugar content and hidden ingredients. We are all fans in this house. If you don’t like your muesli bars too sweet omit the honey.”

The 28 Day Weight Loss Challenge has heaps of amazing muesli bar and snack recipes that are low sugar and perfect for when you’re watching your weight, plus are great for the kids lunch boxes.

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Choc Chip Almond and Coconut Muesli Bars
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Rating: 5
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Servings
Ingredients
  • 2 cups rolled oats
  • 1/2 cup almond flakes
  • 1/4 cup Coconut flakes
  • 1/2 cup dark chocolate chips
  • 1/2 cup rice malt syrup
  • 1 tbsp honey
Servings
Ingredients
  • 2 cups rolled oats
  • 1/2 cup almond flakes
  • 1/4 cup Coconut flakes
  • 1/2 cup dark chocolate chips
  • 1/2 cup rice malt syrup
  • 1 tbsp honey
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Instructions
  1. Preheat oven to 180 degrees / 160 fan forced
  2. Heat the rice malt syrup and honey until bubbling (microwave 40 secs)
  3. Add all dry ingredients to the bowl except 1 tbsp chocolate (required for top after cooking). Once rice malt mixture slightly cool add to dry ingredients and stir until combined.
  4. Transfer muesli bar mixture to 2- x 10 cm tray (line with baking paper). Pat down to flatten and transfer to oven. Cook for 15-20 minutes depending if you prefer crunchy or chewy muesli bar.
  5. Once cooled down, melt the remaining chocolate and drizzle over the top. Refrigerate for half-hour until chocolate is set. Cut into 12 squares. 1 square is a serving
  6. Store in a container for up to five days.
Recipe Notes

This recipe is 160 calories per serve.

KJ: 670.02, Carbs: 18.02, Sugar: 11.95, Free Sugar: 11.46, Fibre: 1.80. Protein: 3.06, Fat: 8.36, Saturated Fat: 3.09

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