Muesli bars

1. Put the peanuts, almonds, coconut flakes and dried fruit into the blender jug, and, with the measuring beaker in place, chop for 8 seconds/speed setting 7. If necessary, use the spatula to scrape the mixture down the inside of the blender jug, and repeat the process.
2. Add the oats and, with the measuring beaker in place, stir with the reverse button/10 seconds/speed setting 3.
3. Pour the rapeseed oil, honey and coconut oil into the blender jug and, with the measuring beaker in place, heat up with the reverse button/4 minutes/speed setting 2/100 °C.
4. Pre-heat the oven to 150 °C (fan). Line a baking sheet with greaseproof paper, put mixture from the blender jug on top of the greaseproof paper. Make it into a rectangle measuring 16 × 27 cm. Press flat with your hands and bake for 18 minutes. Once baked, allow to cool for 2 hours and then, using a sharp knife, cut into 12 muesli bars.
5. Put the couverture in pieces into the blender jug and, with the measuring beaker in place, chop for 15 seconds/speed setting 8. Use the spatula to scrape the chocolate down the inside of the blender jug.
6. Then, with the measuring beaker in place, melt for 2 minutes/speed setting 1/50 °C. If the chocolate has not completely melted, scrape the mixture down the inside of the blender jug and, with the measuring beaker in place, melt for another 1 minute 30 seconds/speed setting 1/50 °C. Coat or decorate the bars with it, as preferred.

TIPS

The muesli bars will keep in a tin for 4 weeks.

The peanuts can be replaced by hazelnuts. If you’d like it to be more chocolatey, dip the underside of the bars into the couverture.

If you prefer, instead of 175 g coarse oats, you can use 100 g coarse oats with 25 g chia seeds and 50 g quinoa.