This healthy Choc Top Muesli Bar Slice Recipe was one I created for the Health Bloggers Weekend Getaway a few months ago and the girls loved it! We popped them in little clip lock bags and they were great for refuelling us on our bush walks. The best thing about them is not only are they a FODMAP friendly muesli bar recipe (meaning they are great for those with sensitive tummies or IBS) they are also packed with nutritious ingredients like nuts, seeds and oats that are high in protein and low on the glycemic index meaning it will keep you full for a longer period of time. Sweetened with natural elements including coconut, vanilla, cocao nibs and a dash of rice malt syrup, these are the perfect addition to your lunch box.
An easy, healthy snack recipe for your weekly meal prep
Storage tips
These muesli bars will keep for up to two weeks in an air tight container and you can also freeze them. This means they are a great snack to make on the weekend and portion up for the week ahead.
Choc Top Muesli Bar Slice Recipe (Low FODMAP, gluten free, fructose friendly, dairy free)
- 1 C rolled oats (wheat free - oats are not allowed to be labelled gluten free in Australia as there is no testing available for the type of protein contained in oats. So if you're coeliac, I recommend swapping this for equal quinoa flakes, ground flax or rice bran)
- ½ C ground oats (or oat flour)
- ½ C desiccated coconut
- 2 T chia seeds
- 2 T poppy seeds
- ½ C sunflower seeds
- ¼ C pepitas
- ¼ C hazelnuts
- 2 T linseeds
- 1 T sesame seeds
- ¼ C cocao nibs
- 1 tsp cinnamon
- a pinch of salt
- ½ C rice malt syrup
- 2 T coco hazelnut spread (I use Pure Harvest)
- ½ C coconut oil, melted
- 1 tsp vanilla
- 75g 70% dark chocolate, melted (I use Lindt, if you’re vegan or highly lactose intolerant swap this for Lindt’s 90% as it is dairy free! Also if you're coeliac - check allergen advice on packet as some Lindt products are made on the same production line as products that include barley malt extract which contains gluten).
- Preheat oven to 170 C (fan forced), and line a baking dish or tray (mine was appox. 26cmx16cmx3cm)
- Combine dry ingredients and mix well.
- Add the rice malt, hazelnut spread, and vanilla to the warm, melted coconut oil (this will help thin out the rice malt).
- Pour into dry ingredients and stir.
- Turn mixture into baking dish, and press in firmly. Use a piece of baking paper to place over the top, to really hammer it in with your palms. It’s important the oats stick together!
- Bake for about 15 minutes, or until it starts turning golden brown.
- Remove from oven, and allow to cool slightly before pouring over the melted chocolate.
- Allow to set before cutting into bars to enjoy!
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