For recipes, tips and inspiration from Natalie, visit www.nataliebrady.co.nz
Ingredients
Method
1.Line a square baking dish with baking paper. Preheat oven to 180°C.
2.Add dates to a food processor or blender and process into small bits (it should turn into a ball).
3.Break up date mixture using your hands into a large bowl, then add the oats, seeds and chocolate chips.
4.Stir rice malt syrup and coconut together in a small saucepan over low heat until the coconut oil is melted. Pour over the oat mixture. Use your hands to mix all ingredients together thoroughly.
5.Once well combined transfer the mixture into the baking dish and press down with your hands, really packing it tight.
6.Pop into the oven for 20-25 minutes, or until golden on top. (You can also eat these raw, instead of cooking them you just place them into the fridge to set for 20-25 minutes).
7.Remove bars from the dish and slice them up into 8-10 even bars. Store in an airtight container in the cupboard for a few days or a week in the fridge.
Note
- Natalie used Chantal Organics pumpkin seeds, sunflower seeds, rice syrup and coconut oil. – These muesli bars can be enjoyed as a healthy snack or if you are short on time during the week they make a great grab-and-go breakfast option (try slicing into larger pieces). – These bars also freeze really well, so you can make a large batch and freeze them for those moments when you have to rush out the door but need something to snack on to keep your energy levels high.
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