- 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.
- Add the oats and, with the measuring beaker in place, stir with the reverse button/10 seconds/speed setting 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.
- 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.
- 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.
- 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.
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.
Bon appétit with Monsieur Cuisine