Ingredients
- 1 cup of Medjool dates, pitted, cut into small pieces and soaked with filtered water for at least 10 minutes
- 2 cups of rolled oats
- ½ tsp of organic Ceylon cinnamon ground, no sugar added
- Optional: 1 tsp of pure ground vanilla, no sugar added
- 1 pinch of sea or Himalayan rock salt
- 1/3 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 almond butter, no sugar or salt added
- 1 piece of ripe bananas, mashed
- Frozen or ripe strawberry slices (I used a small handful)
Method:
- Preheat the oven to 175 degrees and line a baking tray with baking paper.
- Soak your dates.
- In a large bowl, mix the oats, spices, salt, and combine.
- Add your soaked, pitted and finely cut date and mix.
- In a small pot, over low heat, melt your coconut oil and combine with your mashed banana and almond butter. Mix until gooey mixture forms.
- Pour the coconut mixture over your oat mixture and mix well. Make sure every flake is well coated.
- Add the mixture into your prepared baking dish. Use your hands to press down firmly.
- Top with your strawberry slices pressing them into the muesli-date mixture.
- Bake for about 30-35 minutes or until golden and smelling irresistible.
- Let your muesli bars cool fully before cutting into bite-sized bars or squares.
- Enjoy how delicious eating and living healthily can taste!