Soft Baked Blueberry Muesli Bars
Loaded with oats, coconut and blueberries. These soft baked blueberry muesli bars are a tasty snack or an easy breakfast on the go.
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If you like muesli bars that are soft and crumbly, not too sticky sweet and super easy to make then these are for you.
These baked blueberry bars are all of that and more.
Soft baked bars are always a winner in our house. You can pack these into lunchboxes for the kids, use them as breakfast option for when your in a rush (or because you don’t really like breakfast but still need to eat) you can even just store them in the freezer and heat them up whenever you need a low effort snack.
Feel free to make these muesli bars your own way!
- For a different berry flavour swap the blueberries for any other frozen berries.
- Short on time but still want some chocolate flavour? Just dump 100g of roughly diced chocolate into the mixture with your dry ingredients instead of waiting to drizzle it on top.
- If you want to incorporate some diced nuts into your blueberry muesli bars then swap out for either half a cup of the coconut or up to one cup of the oats for your favourite diced nuts.
- If you need to accommodate for allergies this recipe is a great starting place. Trade the butter, milk and chocolate buttons for your favourite dairy free alternatives. Swap out the egg for half of a mashed banana or 1/4 cup of applesauce for an egg free option. And for gluten free, trade out the flour for your favourite gluten free alternative and swap the oats out for 3 crushed gluten free weet-bix.
- Some other swaps you may like…
Add in 2 teaspoons of cinnamon.
Swap 1/3 cup of flour for 1/3 cup of cocoa.
Increase the flour to 1 3/4 cups and add in one grated apple.
Slicing and storing your soft baked blueberry muesli bars
Slicing– This recipe will make 12 snack size slices or 10 breakfast sized portions. To cut these evenly I like to first cut of the two short edges of the baked slab, this means that every slice will be the same and have only one baked edge (no corner pieces will get avoided). Next halve it lengthwise before cutting it into your desired width slices.
Chocolate coating – Place your cut pieces on a piece of baking paper slightly apart from one another. Drizzle over your melted chocolate and leave it to set fully.
Storing – I like to individually wrap each of my bars in cling film for long lasting freshness but you could also place them into an airtight container for 5-7 days.
Freezing – These freeze really well. Simply place your blueberry muesli bars, that have been individually wrapped in cling film, into the freezer. They will be great for around about 3 months in the freezer. When you want to use your frozen bars you can either leave them out to defrost for a couple of hours. Or for an extra special treat, take one out in the morning, unwrap it and microwave it for about 40 seconds to serve it warm.
Ingredients
Method
- Preheat your oven to 160 degrees fan bake.
- Line a large baking dish with baking paper and set aside.
- In a large bowl, combine the oats, flour, baking powder and coconut
- Roughly dice up the your frozen blueberries and add into your bowl with your dry ingredients.
- Place butter, sugar and golden syrup into a small saucepan. Heat on a medium heat until the sugar is dissolved and the butter is melted.
- Once melted, pour the butter mixture into the dry ingredients as well as the egg and milk.
- Mix the ingredients together until it everything is just combined. It should resemble a thick dough with streaks of colour from the frozen blueberries.
- Spread the dough out evenly into the prepared baking tray. Cook for 25-30 minutes or until baked through and golden.
- Allow the slice to cool slightly before cutting into slices.
- In the microwave, melt your chocolate buttons . Heat and stir in 10 second bursts until fully melted.
- Drizzle the melted chocolate over your sliced bars.
- Allow the chocolate to fully set before wrapping the bars indivitually to store.
Thank you so much for taking the time to read through my vanilla marshmallows recipe. I hope you enjoy trying this out for yourself. Please feel free to add any questions or comments below. I am happy to help out wherever possible and I would love to hear how this recipe worked out for you.
Crystal Rose
