These bars are packed full of goodness and take very little time to make and only 20 minutes to bake in the oven. They keep for up to 1 week in an airtight container in the fridge so they are perfect for busy people, healthy snacks, workout treats and if you are short of time in the morning.

The fact you can top them with your favourite ingredients makes them perfect just for you! If you are on a Vegan lifestyle, then substitute the honey for Agave or Date Syrup and be sure to get a vegan muesli. All the ingredients possess nutritional value of their own so these bars are pretty power packed of goodness!

I like to top the bars with a few different things to keep things interesting and something different for everyone. If you don’t use the toppings, you can always give the bars a drizzle with a chocolate cacao glaze (recipe below)

The silicone mould I’ve used here is so handy. It’s totally oven proof, non stick and makes perfect shaped bars. If you don’t have something like this, you can make this recipe in a baking tray and simply cut into bar shapes once they are cooled.

Ingredients:

• 1 Egg
• 1 Banana, mashed
• 100ml Honey, Agave or Date Syrup
• 100g Dates, chopped*
• 50g Apricots, chopped
• 150g Unsweetened Muesli**
• 50g Pumpkin Seeds
• 50g Nuts of choice, chopped
• 25g Desiccated Coconut
• 2 tbsp Chia Seeds

*I find using a scissors to chop up easier than a knife

**You can split this quantity between half GF Oats and half GF Muesli if you like

Preheat oven to 180C Fan. I gave the silicone mould a very, very light spray with oil just to be safe.

So whisk the egg in a large bowl until it’s frothy. Add the well mashed banana in two stages and whisk again until you get it quite smooth. Then simply just add the remainder of the ingredients and use a large spoon to combine them all together.

Spoon into the moulds and press down well to get a smooth finish on the top.

I went over these a few times to smooth them out and then once out of the oven, I topped them with my choice of dried fruits, chocolate chips and nuts and seeds. Bake for 20 minutes. Remove and leave to cool on a wire rack for at least 10 minutes before gently pushing them out of the moulds and setting them on the rack to cool completely.

If you use a baking tray, then leave the bars to cool completely in the tin. Cut into desired shapes once cooled.

Here’s the Cacao Chocolate Glaze:

In a microwavable bowl, add 1 tbsp coconut oil and melt. Then add to this, 1 or 2 tbsp cacao powder and 1 tbsp agave syrup. You can taste this and adjust. You might want it with less cacao or more agave. You’re looking for a thick, pouring consistency. Drizzle back and forth over the bars and finish with extra toppings like goji berries, dried cranberries and pistachios. Nuts and seeds are also a great finish.

Keep in the fridge up to a week. They are so handy to have and keep hunger at bay while still being nutritional and with no refined sugars. If you make them, I would love for you to leave a review below and/or tag me with a picture on either Facebook or Instagram.

Bake with love

Soraya x