Blueberry Muesli Bars

Blueberry Muesli Bars

Need an energy boost at work or a snack for the kids? Take a couple of these bars wrapped in foil to keep you going.

  • Makes 10
  • Prep: 20 minutes
  • Cook: 25-30 minutes

Ingredients:

  • 150g (5oz) blueberries
  • 1 level tablespoon cornflour
  • 75g (3oz) mixed sunflower seeds, pumpkin seeds and sesame seeds
  • 175g (6oz) porridge oats
  • 150g (5oz) block margarine or butter
  • 75g (3oz) light muscovado sugar
  • 2 level tablespoons golden syrup
  • 75g (3oz) wholemeal plain flour

Method:

  • Preheat the oven to 180oC (350oF), Gas Mark 4. Lightly brush the base and sides of a shallow 20cm (8inch) cake tin and line the base with a square of non-stick baking paper the same size.
  • Put the blueberries in a bowl, sprinkle over the cornflour and gently mix with a spoon until the blueberries are evenly coated.
  • Add the seeds to a plastic bag, seal the end of the bag then bash with a rolling pin until the larger seeds are crushed. (Or leave them whole if you’d rather). Scoop out 3 tablespoons and put into a bowl with 3 tablespoons of the oats and save for the topping.
  • Add the margarine or butter, the sugar and the golden syrup to a saucepan and cook over a low heat for 3-4 minutes, stirring with a wooden spoon until the margarine or butter has melted.
  • Take the saucepan off the heat. Tip the seeds from the plastic bag and the rest of the oats into the pan along with the flour and mix together well.
  • Spoon about two thirds of the oat mixture into the paper lined tin and spread flat with a round bladed knife. Sprinkle the blueberries on top then dot small spoonfuls of the rest of the oat mix on top to make an even layer with a few of the blueberries still showing.  Sprinkle with the saved seeds and oats.
  • Bake for 25-30 minutes until the top is golden brown. Take out of the oven with oven gloves, put on to a wire rack. Press the top down gently with a fish slice then leave to cool in the tin.
  • Loosen the edge of the muesli bars, take out of the tin, peel off the lining paper then cut into 10 bars. Eat some now and put the rest in a plastic container, or wrap individually in foil or clingfilm, keep in the fridge overnight then add to your lunchbox next morning.
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