These Golden Muesli Bars are just so moreish. I have grazed on them so much I almost have ban myself from making them. They are filled with nuts and seeds and have anti-inflammatory benefits from the turmeric. These golden muesli bars make a great snack for school lunches or afternoon tea (or for anytime for that matter!)

In this recipe I use turmeric, ginger and cinnamon, alternatively, you can add 2 teaspoons of Golden Grind Turmeric Chai mix.

INGREDIENTS: 

• 1.5 cups of rolled oats
• 3/4 cup of shredded coconut
• 1/2 cup of sunflower seeds
• 1/2 cup of pumpkin seeds
• 3/4 cup of spelt flour (or flour of your choice)
• 1/2 cup of coconut oil
• 1/2 cup of honey or maple syrup
• 1 tablespoon of chia seeds
• 3 tablespoons of water
• 1/2 cup of roughly chopped almonds
• 1/2 cup of raisins
• 2 teaspoons of turmeric
• 1 teaspoon of ginger
• 1 teaspoon of cinnamon
• Toppings: 80 gms of dark chocolate (I use dairy free chocolate 70 – 85% Cacao)

PROCEDURE:

1. Line a 27.5 x 18cm biscuit tin*
2. Heat oven to 180C
3. Add chia seeds to 3 tablespoon of water and set aside
4. Melt coconut oil and add maple syrup or honey.
5. Add all remaining dry ingredients (including seeds and nuts) to a bowl. Gently stir in chia seeds and coconut oil/maple or honey. Mix until combined.
6. Press mixture firmly into the lined baking tin.
7. Cook in the oven for 30 minutes or until they are golden.
8. Remove from oven an allow to cool.
9. In a double boiler pot add chocolate and gently melt. Drizzle chocolate over the muesli bars and allow to cool (you can put it in the fridge if need be).
10. Slice muesli bars into a desired size and store in an airtight container.

Enjoy!

*Note you can use a larger baking tin for thinner bars but they maybe slightly crumblier.