Rice Puff Muesli Bars

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
  • 1 1//2 cups rice puffs
  • 1 1/2 cups quinoa flakes
  • 1/2 cup hulled tahini
  • 1/3 cup desiccated coconut
  • 1/3 cup sultanas
  • 1/3 cup pumpkin seeds
  • 1/3 cup cacao nibs or dark chocolate chips
  • 1/3 cup paleo seed and nut mix (omit for nut-free or school lunchbox)
  • 1 tsp cinnamon powder
  • 1/2 cup rice malt syrup or honey
  • 1/2 cup extra virgin coconut oil
  1. Preheat the oven to 180 degree Celsius
  2. Combine all dry ingredients in a large mixing bowl. Combine tahini, coconut oil, and rice malt syrup/honey in a saucepan and heat over the stovetop stirring until ingredients form a runny liquid.
  3. Pour the runny liquid into the bowl with the dry ingredients and mix together to combine.
  4. Press mixture with hands firmly into a lined square baking tray and place in the oven for 8-10 minutes until slightly browned.
  5. Remove from the oven and let cool, before placing it in the fridge to set. Should be set within roughly an hour.
  6. Using a sharp knife cut into rectangles or small bit size bars.

**Made about 8 serves but if you cut them into smaller square bite-size pieces could make 16.


Sarah Horgan

Sarah Horgan

Leave a Comment

Your email address will not be published. Required fields are marked *

My Story

My name is Sarah
I am an Accredited Nutritional Medicine Practitioner
Step Mum
Beauty Therapist
Health Foodie... Smoothie Addict
Nature, Beach and Sun Seeker!

Follow Us

Recent Posts