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Muesli Bars

Snacks Desserts Vegetarian Dishes 90 min Easy 15 wyświetleń ~41.19 PLN - (0)
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Description

Homemade muesli bars are crunchy, aromatic sweet snacks made from oats, nuts, seeds, and dried fruits, bound together with a mixture of honey, butter, and brown sugar. Perfect for New Year's Eve 2025 as a quick snack for bowls on the table, for takeout boxes, or as an accompaniment to coffee. The bars combine a variety of textures: crunchy nuts, soft dried fruits, and a slightly sticky, glossy coating (optionally chocolate). They look appetizing when cut — golden edges and visible pieces of dried fruits and nuts — and the flavor can be adjusted: sweeter with honey and brown sugar, with a hint of vanilla and a pinch of salt to enhance the balance. The recipe is flexible and allows you to use your favorite nuts, seeds, and dried fruits; I will also suggest a no-bake variant and ways to cut and package them aesthetically for a party.

Składniki (11)

Servings:
12
  • Oat flakes 300 g
  • Almonds (whole, blanched) 100 g
  • Sunflower seeds 80 g
  • Dried apricots 80 g
  • Honey 120 ml
  • Butter 60 g
  • Brown sugar 80 g
  • Vanilla extract 5 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Dark chocolate 100 g
  • Coconut flakes 30 g
💰 Szacowany koszt dania: ~41.19 PLN (3.43 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Prepare the pan: take a rectangular pan measuring about 20x20 cm (it can be 18x24 cm) and line the bottom and sides with baking paper so that the paper extends over the edges — this will make it easier to remove the mixture after it sets. Preheat the oven to 170°C (160°C with fan). If you don't have an oven and want a no-bake version, prepare the pan and chill the mixture in the refrigerator (see the tip in the following steps).

Use a mold measuring 20x20 cm; if you have a larger one, the bars will be thinner. A metal or glass mold is fine. Lining it with paper allows you to remove the block of bars in one motion.

Preparation of the dry mixture

2

Weigh out the oats (300 g), almonds (100 g), and sunflower seeds (80 g). If the almonds are whole, chop them into pieces about 5–7 mm in size with a knife on a cutting board. In a large bowl, combine the oats, chopped almonds, seeds, and diced dried apricots (80 g). Mix thoroughly with a wooden spoon to evenly distribute the dried fruits.

Ingredients: Oat flakes, Almonds (whole, blanched), Sunflower seeds, Dried apricots
Use a large bowl (at least 3–4 l) and a sharp knife to chop the almonds. You can also use a food processor, but do not blend too finely — the pieces should be noticeable.

Preparation of the binding mixture

3

In a heavy-bottomed saucepan, place the butter (60 g), brown sugar (80 g), and honey (120 g). Heat over medium heat, stirring with a wooden spoon, until the butter melts and the sugar begins to dissolve (3–5 minutes). When the mixture is smooth and slightly bubbling at the edges, remove the pot from the heat and add the vanilla extract (5 g) and salt (1 g). Stir quickly; the mixture should be thick, shiny, and pour from the spoon in a steady stream.

Ingredients: Butter, Brown sugar, Honey, Vanilla extract, Salt
Use a heavy-bottomed saucepan to avoid burning the sugar. Do not bring the mixture to a vigorous boil (that's too high a temperature) — a gentle simmer is enough. If you're using coconut oil, melt it instead of butter.

Combining ingredients

4

Pour the hot binding mixture into the bowl with the dry ingredients and quickly, yet thoroughly, mix with a wooden spoon or silicone spatula for about 1–2 minutes, ensuring all dry ingredients are evenly coated. The mixture should become sticky and slightly glossy — if you see dry spots, keep mixing until you achieve a uniform consistency.

Ingredients: Oat flakes, Almonds (whole, blanched), Sunflower seeds, Dried apricots, Honey, Butter, Brown sugar
Act quickly, as the mixture will start to cool and harden. If the mixture is too dry, you can add 1–2 tablespoons of honey (15–30 g). Use a large bowl to have enough space for mixing.

Shaping and pressing

5

Transfer the entire mixture to the prepared pan. Using a silicone spatula, evenly spread it across the bottom of the pan. Then cover with a sheet of parchment paper and firmly press the mixture down with the bottom of a glass or measuring cup — press firmly for about 2–3 minutes to remove air bubbles and achieve a compact structure. If the mixture does not adhere well to the edges, press down with your hand through the paper.

Ingredients: Oat flakes, Almonds (whole, blanched), Sunflower seeds, Dried apricots, Honey, Butter, Brown sugar
Use a heavy measuring cup or the bottom of a jar to press down evenly. It's crucial to press down well — if the mixture is too loose, it will fall apart when cut.

Baking (optional) / Setting

6

Place the pan in the preheated oven and bake for 15–18 minutes at 170°C (fan oven 160°C). The goal is to lightly brown the edges and give the bars more durability. Remove the pan if the edges start to brown intensely after 15 minutes. If you choose the no-bake option (e.g., for a softer consistency), go straight to cooling in the refrigerator.

The best position for the baking tray is on the middle shelf. If your oven heats unevenly, check after 12 minutes to avoid burning. After baking, the mixture will continue to set while cooling.

Cooling

7

After removing from the oven, set the pan on a rack or countertop to cool for at least 30–45 minutes at room temperature. The mixture needs to set — try gently lifting the paper after 30 minutes; if the mixture is still soft, wait another 15–30 minutes. You can speed up the process by placing the pan in the refrigerator for 20–30 minutes — this will help the bars set faster.

Do not cut the warm mixture yet — it will fall apart. Cooling is key for clean cutting and maintaining the shape of the bars.

Drizzling with chocolate (optional)

8

If you want chocolate-coated bars: melt dark chocolate (100 g) in a water bath or in the microwave in short intervals (15–20 s), stirring in between, until smooth. Drizzle the melted chocolate in thin lines over the well-chilled block of bars or spread it with a spatula over the entire surface. Immediately sprinkle with coconut flakes (30 g), if using. Set aside to let the chocolate set for 15–20 minutes at room temperature or 10–15 minutes in the fridge.

Ingredients: Dark chocolate, Coconut flakes
For the water bath, use a heatproof bowl over a pot of gently simmering water (the water should not touch the bottom of the bowl). Avoid letting water drip into the chocolate — this will cause it to 'seize'.

Slicing

9

Remove the chilled block from the mold, holding it by the protruding paper. Place it on a cutting board and using a large, sharp knife, first cut it into 3 equal strips lengthwise, then cut each strip into 4 bars — you will get 12 equal pieces. For cleaner cuts, heat the knife under hot water, wipe it with a dry cloth, and cut — repeat heating between cuts.

Use a long, sharp knife (chef's knife or bread knife). A warm knife cuts smoothly without crushing the edges of the bars.

Serving and storage

10

Arrange the bars on a platter or in a container lined with parchment paper. Serve at room temperature. For New Year's Eve 2025, you can place them in bowls next to nuts and dried fruits. If packing for takeout, wrap each bar in parchment or plastic wrap.

The bars are available right away, but they taste best after a few hours when the ingredients have had a chance to 'meld'.

Fun Fact

💡

Muesli bars are an extension of the idea of muesli and granola, which were invented in the 19th century as a healthy breakfast; today, in the form of bars, they serve as a convenient snack during travel and gatherings.

Best for

Sylwester 2025 Przyjęcie domowe Piknik Przekąska do pracy/szkoły

Tips

🍽️ Serving

Serve the bars alongside bowls of nuts and dried fruits. For an elegant New Year's table, you can cut the bars into smaller squares and arrange them on a decorative platter. They pair wonderfully with coffee, tea, or hot cocoa.

🥡 Storage

Store the bars in an airtight container at room temperature for up to 7 days. If they are coated in chocolate, keep them in a cooler place (about 15–18°C) to prevent the chocolate from melting. You can also freeze the bars layered with parchment paper between them — for up to 3 months. Take them out a few hours before serving.

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