To put it simply, these two minute muesli bars are too easy not to make, particularly if you have a thing for peanut butter, like I do!
The recipe is wonderfully adaptable, for instance, you could use almond butter if you're not a fan of peanut, or pumpkin seed butter to become nut-free. It keeps in the freezer well too, and so I often make up a few batches.
1 1/2 cups rolled oats
1 cup seeds, I used pumpkin and sunflower
1/2 cup dried coconut, I like shredded
1/4 cup maple, honey or coconut nectar
1/3 cup peanut butter, or almond butter
1/4 cup melted coconut oil
2 tsp pure vanilla bean paste
a pinch of sea salt
To make, add all ingredients to a bowl, and toss to combine.
Press the mixture in to a slice tin lined with baking paper, pop in the fridge to set for at least three hours, and then slice in to bars.
You'll need to store them in the fridge, however if you'd prefer a baked version, add two eggs to the mix, and bake in the oven at 180 C, until golden, and a skewer comes out clean when inserted in to the middle. Allow to cool before slicing in to bars and store in an airtight container.
Makes 9 bars.