When I found out my husband was eating packaged muesli bars at work I got to work to put together a recipe that is san highly processed ingredients, including sugar, additives and preservatives. In addition, the soaking and dehydrating of the oats not only gets rid of nasty phytic acid that inhibit the absorption of nutrients but it also toasts the oats resulting in a yummy crunchy texture.
Servings: 16 servings
- 3 tablespoons coconut oil melted
- ½ cup almond butter see my recipe
- ⅓-½ cup raw honey preferably organic
- 1½ teaspoons vanilla extract preferably organic
- 1½ teaspoons cinnamon
- ¼ teaspoon Himalayan or Celtic Salt
- 3 cups organic rolled oats
- 1 cup organic rolled oats for oat flour
- ¾ cup organic raisins (sulphur and 220 free)
- Soak oats overnight. See article on soaking grains here
- Drain oats very well
- Line a baking tray with baking paper and preheat oven to 150°C
- Lay oats on the baking paper very thinly and evenly
- Bake for 1-2 hours
- Oats should be completely dry and slightly crisp for the flour.
- Use Nutri-bullet or coffee grinder to make 1/3 flour. A food processor will not produce a fine enough grain.
- Keep baking the remaining oats until they resemble a toasted oats appearance
- Turn the oven up to 190°C
- Grind the linseeds into flaxseed meal using the Nutri-bullet or coffee grinder
- Flaxseed meal is very high in omega 3 fatty acids and also high in fibre. However, it does oxidise quickly so once the linseeds are ground you should use them ASAP. Alternatively you can store them in an airtight, opaque container in the fridge for 2-3 days. Use in salad dressings, smoothies etc.
- In a large bowl, mix together the melted coconut oil, almond butter (find my recipe here), honey, vanilla, salt and cinnamon until smooth and combined.
- Fold in crunchy oats, flour and flax seed meal. Mix together until fully combined
- Mix in raisins
- Prepare a baking tray with baking paper
- Press down mixture onto tray so that it is even. It may help to put some baking paper on top and using a rolling pin to even out mixture. Mixture should be about ¾cm thick
- Bake for 15 minutes
- Once completely cooled, cut into 16 pieces
Recipe makes 16 pieces Nutritional Information for 1 piece