Hazelnut Muesli Bar Recipes

HAZELNUT MUESLI BAR RECIPE

Steps:

• In a bowl, place the cooking oats, dried fruit and chopped hazelnuts. Mix well together.
• Pour the honey into a saucepan. Add the vegetable oil, peanut butter and vanilla essence. Gently bring to the boil.
• Pour the heated honey mixture into the oat, fruit and nut mixture. Stir well together.
• Place the mixture in a baking tray lined with foil and pat it down so it forms big muesli bar.
• Cook in a pre-heated oven at 180 degrees Celsius for 20-25 minutes, or until the top has a nicely golden brown colour.
• Take the tray out and let it cool. Once it has cooled, place the large muesli slice in the fridge for approximately an hour to let it set.
• Once the large muesli slab has set, take a sharp knife and slice it into the required muesli bar slices.

HAZELNUT BARS

Steps:

• Grind 1 cup hazelnuts in a food processor. Knead into half of a 16.5-ounce package refrigerated sugar cookie dough. Roll out to 1/4 inch thick on a floured surface and cut into small rectangles. Transfer to a parchment paper-lined baking sheet and sprinkle with brown sugar. Bake at 350 degrees F until golden, 15 minutes; let cool. Serve with chocolate-hazelnut spread for dipping.

HEALTHY MüSLI, MUESLI BARS

Steps:

• Preheat oven to 350 degrees.
• Combine honey, tahini, cinnamon, nuts, and dried fuit in a bowl and mix well. Add the muesli and mix well until you get a hard dough. It may not all stick together, this is fine.
• Take portions into a sushi roller lined with wax paper and form into 4" bars by rolling and pressing. Once the desired formed is reached, open the roller, cut the edges off and carefully place on a prepared baking sheet.
• Once finished with all the bars bake for 10 minutes. This is important: they are still tender when hot so let the bars cool for at least 15 minutes before transfering to a cooling rack, then let them cool completely before removing them so that they don't break.
• Store in your refrigerator and enjoy!

APRICOT & HAZELNUT MUESLI

Steps:

• Toast the porridge oats in a frying pan over a gentle heat, stirring frequently. Turn off the heat and stir in the nuts, seeds and cinnamon until fully combined.
• Tip into a large bowl, stirring to help it cool, then add the fruit, breaking the apple crisps into smaller pieces. Toss to combine.
• If you're following our Healthy Diet Plan, tip two-thirds into an airtight container for other days on the plan. Will keep for up to two weeks. Serve the rest in two bowls with 100ml milk and 40g berries in each.

HAZELNUT-CARAMEL BARS

Steps:

• Preheat oven to 375 degrees. Line an 8-inch square baking pan with parchment, leaving a 2-inch overhang on all sides; butter parchment. In a large bowl, using a mixer, beat 1 stick butter and 1/3 cup brown sugar on medium-high until light, 1 to 2 minutes. Add flour and 1/4 teaspoon salt and beat on low until combined. Increase speed to medium and beat until clumps form. Press dough evenly into pan. Bake until golden and dry, about 20 minutes. Let cool 15 minutes. Reduce temperature to 325 degrees.
• In a medium saucepan, combine corn syrup, cream, 1/4 teaspoon salt, and remaining stick butter and 2/3 cup brown sugar. Bring to a boil and cook 1 minute. Stir in nuts, then pour over crust.
• Bake until bubbling in center, about 15 minutes. Sprinkle with chocolate, if desired. Let cool 1 hour. Using parchment, lift out of pan and refrigerate until set, 1 hour. Cut into 24 pieces. (Store in an airtight container, up to 2 days.)