Apricot muesli bars

Apricot muesli bars

Apricot Muesli Bars (makes 20 bars)

No time for breakfast?  Then choose these delicious healthy muesli bars for a tasty portable snack.  Wholegrains such as bran crispbread, oats and wholemeal flour are a great source of complex carbohydrate and fibre for sustained energy. Together with the seeds they provide plenty of essential nutrients including B vitamins, zinc, calcium, magnesium and essential fats. Unlike many commercial flapjack bars these are low in added sugar and saturated fats.


Makes 20 bars

  • Grated zest and juice of 3 oranges
  • 225g (8oz) dried apricots, chopped
  • 5tbsp honey or agave syrup*
  • 150ml (¼ pint) rapeseed oil
  • 65g (2¼oz) GG Fibre crispbread
  • 150g (5oz) rolled oats
  • 85g (3oz) self raising wholemeal flour
  • 25g (1oz) mixed seeds e.g. sesame, shelled hemp seed, sunflower
  • pinch of mixed spice
  • pinch of cinnamon
  • 125g (4½oz) chopped dried apricots
  • 50g (2oz) desiccated coconut
  • 100g (4oz) ground almonds

Preheat the oven to 180ºC, gas mark 4.

  1. Place the orange juice, zest and 225g chopped dried apricots in a pan and bring to the boil.  Simmer for 1-2 minutes then cool and allow to stand for 15 minutes. Add the honey or agave syrup and oil to the mixture and blend using a hand blender or food processor to form a thick puree. 
  2. Place the GG Crispbread into a blender or processor and grind to form fine crumbs. Place in a bowl with the oats, flour, seeds, spices, dried apricots, coconut and ground almonds.
  3. Add the apricot puree and mix in thoroughly.  Press the mixture into a greased shallow rectangular cake tin approximately 25cm by 30cm. Bake in the oven for 25-30 minutes until golden brown. Leave to cool in the tin then cut into bars.  Store in an airtight container. As it contains a high proportion of fruit it is best kept in the fridge. It will also freeze well.  

*agave syrup is a natural sugar with a low GL (Glycemic Load) score, available from Health stores