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Berry Banana Crumble Muesli Bars

I think like all parents I’m constantly searching for new, delicious and nourishing treats to pop in the school (and my…) lunchbox and these BERRY BANANA CRUMBLE MUESLI BARS totally hit the spot.

They’re a great source of protein with both eggs and quinoa flakes in the mix, the yummiest balance of sweet from fruits and some honey or maple, and rich in fibre and healthy fats from a mix of seeds, coconut and olive oil.

I’ve popped some options for ingredient swaps in there if you don’t have these on hand too. Gotta make life as easy and nutritious as we can for the family #GetCracking 

LUNCHBOX FRIENDLY, BERRY BANANA CRUMBLE MUESLI BARS

Gluten free : Nut free : Dairy Free (opt) : Vegetarian

Makes 20 small bars

Prep time: 15 minutes

Cook time: 40 minutes

Wet ingredients:

1 free range egg

1/3 cup honey or maple syrup

100ml extra virgin olive oil or butter+

Dry ingredients:

3/4 cup (110g) mixed seeds such as linseeds, sunflower seeds and sesame

1 cup gluten free (160g) or wholemeal plain flour +

1 cup (86g) quinoa flakes+

1 cup (52g) flaked coconut

1/2 cup (52g)  desiccated coconut

1 tablespoon ground cinnamon

Filling:

1 cup berries, fresh or frozen and defrosted+

1 banana, sliced

1 tablespoon vanilla extract

Preheat oven to 180C and line a large baking dish (20cm x 20cm) with greaseproof paper. In a mixing bowl combine all wet ingredients and whisk well. In another large bowl combine all dry ingredients, mix, then add wet ingredients to dry ingredients and mix again. Pour half the mix into the baking dish, press out evenly using your hands then place in the oven to cook for 10 minutes. Whilst cooking mix together ingredients for filling. Once base is cooked, pour in the filling and then top with remainder of muesli mix. Move around a little so some berries poke through if you wish, then place in oven to cook a further 30 minutes. Allow to cool completely in tin, before slicing and serving. Store in the fridge up to 5 days.

+If using butter, melt before hand. If quinoa flakes aren’t on hand, use whole rolled oats, you may need a touch more olive oil , melted butter, or an extra egg if using oats as they absorb liquid more rapidly. Fruit filling can be swapped for whatever is seasonal just aim to keep the fruit pieces quite small so they cook more rapidly.

+This is a partnered post with Australian Eggs, all thoughts and opinions expressed are the authors own.

 

 

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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