Healthy muesli bars: nuts, seeds and honey, crispy from the baking tray
Roasted nuts, seeds, honey and maple syrup
Hello food lovers,
here is a delicious snack, perfect for the kids' breaks and for a little hunger in between.
Roasted almonds, pistachio and cashews, seeds, oat flakes and puffed quinoa, bound with honey and maple syrup.
The mixture is baked on the tray and cut into bars while still warm.
Ingredients
For the nuts
For the mix
Step by step
The mix
Toast the nuts
Preheat the oven to 150 °C convection. Toast 145 g almonds, 100 g pistachios and 70 g cashews on the perforated Baking mat for 15 minutes.
Perforated aluminium sheet 40 x 30 cm
Perforated Baking mat
Mix the grains
Mix 30 g puffed rice, 30 g sunflower seeds, 30 g puffed quinoa, 45 g rolled oats and 15 g chia seeds in a large Bowl.
Add the nuts
Let the nuts cool for 10 minutes and fold them in. Leave the oven on.
Syrup and baking
Syrup
Put 170 g honey, 100 g maple syrup, 1/4 tsp salt and 1 tsp Vanillearoma into a saucepan.
To 120 °C
Heat the syrup to 120 °C with an insertion thermometer, pour it immediately over the mixture and stir everything well.
Digital food thermometer
Prepare the frame
Grease the silicone mat and baking frame with coconut oil or butter and place the frame on about 24 x 32 cm.
Silicone mat - 40 x 30 cm
Rectangular extendable stainless steel frame 46 x 32 cm
Spread out
Pour the mixture in, place baking paper on top and press it flat evenly with the small rolling pin.
Small rolling pin 22.8 cm
Baking
Remove the baking paper and bake the slab for 20 minutes at 150 °C.
Cutting
Let it cool for 10 minutes, remove the frame and turn the slab out onto a board. Cut it into bars while still warm, as it crumbles when cold.
Healthy muesli bar
Ingredients
For the nuts
For the mix
For the syrup
Preparation
- Mix: Toast the nuts at 150 °C for 15 min., then combine with puffed rice, seeds, quinoa, oats and chia.
- Syrup: Bring honey, maple syrup, salt and vanilla to 120 °C, then pour over the mix.
- Bake: Press flat in a 24 x 32 cm frame, bake for 20 min. at 150 °C, and cut while warm.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended by our bakery, in exactly the sizes this recipe was tested with.
Ingredients
Liquid aroma "Vanille"
Accessories
Perforated aluminium baking sheet 40 x 30 cm
Perforated baking mat
Digital food Thermometer
Silicone mat - 40 x 30 cm
Rectangular extendable stainless steel frame 46 x 32 cm
Small rolling pin 22.8 cm
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To make sure it works every time
Toasted nuts taste more intense and make the bars crunchier.
An Infrared thermometer doesn't measure accurately because of the large bubbles in the Syrup.
Cut the bars while the slab is still warm.
Frequently asked questions
Dark honey gives more flavour, light honey is milder.
Yes, hazelnuts, walnuts or pecans work just as well.
Usually the Syrup has not reached 120 °C.
Print recipe
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