- 1 cup of rolled oats
- ½ cup of activated buckwheat groats
- 1 cup of mixed nuts, chopped (I used walnuts, almonds and macadamia nuts)
- ½ cup of sunflower seeds
- 2-3 TBSP of sesame seeds
- 2 TBSP of chia seeds
- ½ tsp of Ceylon cinnamon ground, no sugar added
- 1 tsp of pure ground vanilla, no sugar added
- 1 pinch of sea or Himalayan rock salt
- ¼ cup of coconut oil or ghee (ghee is clarified butter and lower in calories than coconut oil and rich in essential omega-3 fatty acids)
- 1/3 cup of rice malt syrup (add 1 extra TBSP if you love your bars more sweet or are used to eating more sweet foods)
- 1 piece of ripe banana, mashed
- 2-3 TBSP of almond butter (you can also use tahini or peanut butter, but I personally prefer the bars with almond butter)
For the Dark Chocolate Coating:
- 1 bar of dark chocolate (at least 75% of cacao, I used half a block of 90% + half a block of 95% here – in part because this is what I had at home, but we do like to use dark chocolate in the 90% range), melted in a double boiler
- Preheat the oven to 180 degrees and line a baking tray with baking paper.
- Mix all your dry ingredients.
- In a small pot, melt your coconut oil and mix with your rice malt syrup.
- Add your coconut mixture with your mashed banana and nut butter and combine well.
- Add your wet mixture to your dry mixture and mix until combined.
- Spread your muesli bar mixture into your prepared baking dish, pressing down as firmly as possibly.
- Bake for about 15 minutes or until golden and smelling irresistible.
- Let your muesli bars cool fully before drizzle coating with the melted dark chocolate.
- Place into the freezer until chocolate has hardened and bar mixture is firm (30 min-1 hour).
- Cut into bars and enjoy how delicious your healthy-licious life can taste!