This recipe is not actually for 150 Muesli Flapjack bars, but it is for some of the easiest flapjack bars ever. Everything is just 150 grams and its baked at 150c. If you remember the name, you’re pretty certain to remember the recipe.
My husband has a breakfast problem. 4 years ago he never ate breakfast, now we have so many packets of porridge, muesli, granola, cereals and bars that our cupboard is literally bulging…..seriously, the door won’t actually close. The biggest issue is that our small, kitchen has built in units that the average cereal box won’t fit in, so we have to take all the bags out of the boxes, leaving a cupboard full of plastic bags of cereals. It’s a little like breakfast roulette, because without the boxes, who knows whats in the bags!
He also loves Beetroot! So when he saw a supermarket brand of muesli with beetroot in it he just HAD to buy it. Well, it would appear there are some things that shouldn’t be included in a muesli. He didn’t even finish one bowl before he declared it had to go!!
As someone who hates food waste, I couldn’t see a whole packet of muesli just be thrown in the bin, so I got my thinking cap on, got Googling and got experimenting in the kitchen.
This recipe couldn’t be easier, the clue is in the name when it comes to quantities – literally 150gms of everything. You can use any Muesli, and as you’re adding the sweet taste of Coconut Oil and Golden Syrup, even ones that you wouldn’t eat for breakfast work well. My husband has polished of a few of these flapjacks, so the beetroot muesli is no longer destined to be food waste – win, win!!
- 150 gms Coconut Oil
- 150 gms Golden Syrup or Corn Syrup
- 150 gms Light Brown Sugar
- 150 gms Muesli
- 150 gms Porridege/Rolled Oats
- Preheat Oven to 150c, 140c fan, 300f, gas mark 3
- Line a brownie tin or 8" x 8" square baking tin with baking parchment
- In a saucepan heat the Coconut Oil, Golden Syrup and Light Brown Sugar until its all melted and you can’t feel any grains of sugar
- Add the muesli and the porridge oats and mix together
- Pour into the brownie tin and pat down to the edges.
- Bake for 35 to 45 minutes, or until it’s golden brown on top
- Remove from the oven and leave in the tin to cool. You will notice the mixture seems quite liquid, don’t worry, as it cools it will set
- Once set, cut into square and enjoy for breakfast, lunch or just any time as a scrummy snack
This recipe was originally posted on The Daisy Cake Cookbook