I've been on a bit of a muffins bender of late. I've made the banana maple muffins a few times and made strawberry cream cheese in between. My girls need a change. I was going to make the cinnamon choc-chip muesli bars but when Eloise asked me the other day in the supermarket could she get some flavoured porridge I had a better idea. Shortcut muesli bars. She loved this idea and so we bought the Be Natural brand with pink lady apples, raisins and coconut.
I didn't want them to be so full of sugar so I sweetened it with agave nectar and brown sugar. You could use honey instead of agave nectar. They are simple to make and make about 15 bars.
Ingredients
4 cups quick oats/porridge mix of your choice
2 cups rice bubbles
200g butter
1/2 cup brown sugar
1/2 cup agave nectar
1 tsp vanilla extract
Method
Preheat oven to 160 degrees
Line a baking sheet with baking paper.
In a bowl, mix porridge mix and rice bubbles.
Place butter, sugar, agave nectar and vanilla extract in a saucepan and heat until butter melts and the mixture starts to boil
When it looks like this remove it from the heat and add it to the dry ingredients.
Add it half at a time and mix through.
When fully combined then pour out onto your tray.
Press down with the back of a spoon (remember it's hot!) making sure you get into the edges.
Place in the oven for 20-25 minutes until lightly golden. Let cool for 1 hour and then slice up!
Wrap these in strips of baking paper and place in an airtight container in the pantry for about a week.
We're taking ours along to our big week of final lessons and jazz ballet concerts - fuel on the go!
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