These lovely moist, dense and slightly chewy bars are more like a cake than a traditional muesli bar. They have no added sugar, are choc full of fibre and goodness and are perfect to freeze!
They are also super easy to make, and so perfect to get the kids helping in the kitchen to make them. Plus they suit kids from as young as 1 year, right up to school kids.
With gorgeous blueberries teaming up with their uber-healthy buddies oats and chia, your little one won’t know just how healthy they’re being while munching on one of these. Isn’t it funny how our kids eat so much healthier than we parents do?!
Note: Freezes well, keeps in fridge for up to 3 days
Nut free, can be made egg-free and/or dairy-free.
Time: 10 mins prep and 35 mins cooking
3⁄4 cup (90g) spelt flour
1 cup (90g) rolled oats
1 tablespoon chia seeds
1 teaspoon cinnamon
1⁄2 teaspoon bicarb soda
1⁄2 teaspoon baking powder
100g banana, chopped (approx 1 medium banana)
100g apple, skin on, chopped (approx 1 small apple)
2 medjool dates, pitted
1⁄2 cup (125ml) milk
1⁄2 cup (90g) frozen blueberries
Preheat the oven to 170° and line an 18 x 28cm baking tin with baking paper to save on the washing up!
Mix the dry ingredients together in a bowl.
Get your little one to chop up the banana using their Kiddies Food Kutter. Pop the banana, along with the other wet ingredients (except blueberries), into a blender and whiz for around 10 seconds or until smooth.
Add the wet ingredients to the dry ingredients and mix with a wooden spoon (don’t over mix!). Add the blueberries, give them a quick mix, then spread the mixture in the tin.
Bake for around 35 mins or until golden brown. Cool on a wire rack then cut into 16 bars.
Hints & tips:
Cut into bars and wrap individually in Gladwrap, then freeze – so easy to just pop one in the lunchbox from the freezer!
To make these egg-free, replace the egg with a tablespoon of oil.
You can find spelt flour near the baking flours or health foods in the supermarket, or you can replace with regular plain flour (just add another 2 tablespoons).
If making with non-dairy milk, add an extra 2 tablespoons of liquid.