These muesli bar substitutes work well as a breakfast on the go, or a mid-morning snack. They are nut free, so they’re lunch box-friendly. You can easily substitute the apricots for dried cranberries or dates and make them dairy free by using coconut oil in place of butter. They will keep in the fridge for a week. They also freeze well between sheets of baking paper.

INGREDIENTS

• 50g butter (or coconut oil)
• 75g of honey (or rice malt syrup)
• 3 eggs
• 1 cup/ 100g rolled oats (though if intolerant to oats, substitute with rolled quinoa)
• 1 ¾ cups/ 250g of cooked quinoa
• 75g dried apricots, chopped into small pieces (you can use kitchen scissors or a food processor for this) plus 12 or so more for topping the bars
• 2 tbsp chia seeds
• Pinch of salt

METHOD

1. Preheat oven to 150 degrees. Line a square 20cm tin with baking paper. 
2. Combine the butter and syrup in a saucepan and heat gently to melt the butter (or coconut oil). Once melted allow to simmer for a minute, then remove from heat. Allow the mixture to cool for 10 minutes.
3. Meanwhile, place the oats, cooked quinoa, chopped dried apricots, chia seeds and salt in a mixing bowl and combine everything together. 
4. In a separate bowl, whisk the eggs then add to the dry ingredients and mix through. 
5. Once the butter and honey mixture has cooled slightly, add into the bowl with the rest of the ingredients and mix through. 
6. Press the mixture into the dish, ensuring that the surface is even. Top with the rest of the apricots (optional).
7. Bake for 30-40 minutes, until the surface is golden and firm to touch. Allow to cool and then slice into bars.

Prep time: 15-20 minutes
Cook time: 30-40 minutes
Makes: 8 bars

Recipe by Tori Haschka & pics from Anastasia Zolotarev.