apricot, quinoa and turmeric muesli bars

  • ¼ cup (80g) almond spread
  • 12 fresh dates (240g), pitted
  • 2 teaspoons vanilla extract 
  • ⅓ cup (115g) honey 
  • 1 cup (100g) quinoa flakes
  • 1 cup (80g) sliced natural almonds
  • 1 cup (90g) rolled oats
  • 1 cup (80g) desiccated coconut
  • ½ cup (80g) pepitas (pumpkin seeds)
  • 2 cups (300g) chopped dried apricots
  • 1 tablespoon ground turmeric
  • ¼ cup (60ml) light flavoured extra virgin olive oil 
  1. Preheat oven to 160°C (325°F). Line a lightly greased 20cm x 30cm slice tin with non-stick baking paper. Set aside. 
  2. Place the almond spread, dates, vanilla and honey in a small food processor and process until smooth. Place in a large bowl and add the quinoa flakes, almonds, oats, coconut, pepitas, apricots, turmeric and oil. Mix well to combine. Press into the prepared tin and smooth the top. Cook for 40 minutes or until golden. Set aside to cool slightly and refrigerate until cold. Remove from the tin and slice into bars. Makes 20 

TIPS + TRICKS
+ You can store these muesli bars in the fridge for up to 2 weeks. 

Photography: Chris Court 

RATE THIS RECIPE:
Reader ratings (0)
Sue Payne

Don’t let the kids eat them. These are grown up big people bars, so delicious

Sue Payne

These are so so delicious, Forget about feeding the kids, these are adult bars.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox