Energy Muesli Bars
12 servings
90 minutes
Energy muesli bars are the perfect blend of nutritious ingredients inspired by American culinary traditions. They are based on oats, nuts, and seeds, with natural sweetness from dates, bananas, and honey. Prepared with minimal heat treatment, these bars retain their benefits and energize you. Crunchy on the outside and soft on the inside, they have a light nutty aroma with subtle hints of cinnamon and vanilla. They are great for a quick snack before a workout or an active day. Convenient to take on the go and much healthier than store-bought alternatives due to their natural composition. When stored properly, they stay fresh for a long time. These bars are not just a tasty treat but a true source of vitality and benefits!
1
Roast the peanuts for about 10 minutes in a dry pan so they peel easily.
- Peanut: 60 g
2
Chop the nuts (peeled peanuts, walnuts, almonds) with a knife (not a blender, as we need pieces, not crumbs).
- Peanut: 60 g
- Walnuts: 100 g
- Almond: 60 g
3
Mix dry oats with crushed nuts and seeds, spread evenly on a baking sheet, and place in a preheated oven at 170° for about 10 minutes to dry. Stir the mixture occasionally to ensure even baking and prevent burning.
- Oat flakes: 200 g
- Walnuts: 100 g
- Almond: 60 g
- Sunflower seeds: 70 g
4
Remove the pits from the dates and chop them as finely as possible.
- Dates: 60 g
5
Place ripe bananas in a blender and puree until smooth.
- Bananas: 2 pieces
6
Add honey, cinnamon, vanillin, a pinch of salt, and chopped dates to the banana puree, and blend for a few minutes until smooth.
- Bananas: 2 pieces
- Honey: 2 tablespoons
- Cinnamon: 1 teaspoon
- Vanillin: pinch
- Salt: pinch
- Dates: 60 g
7
Pour the dried oats with nuts into a deep bowl, let it cool, pour in the banana mixture, drizzle with lemon juice, and mix well until homogeneous; it should form a thick moist mass.
- Oat flakes: 200 g
- Walnuts: 100 g
- Almond: 60 g
- Sunflower seeds: 70 g
- Bananas: 2 pieces
- Honey: 2 tablespoons
- Cinnamon: 1 teaspoon
- Vanillin: pinch
- Salt: pinch
- Dates: 60 g
- Lemon juice: 1 tablespoon
8
Place the prepared mixture on a baking sheet lined with foil, spread it evenly, and press it down with your hands to form a rectangular layer about 1.5 cm thick.
9
Mark the future bars with a knife to make cutting easier later.
10
Bake in a preheated oven at 180° for about 20 minutes, check for doneness and firmness.
11
Let the slab cool, then cut it into bars along the pre-marked lines.