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Inspired living

Fruit Crumble Muesli Bar Recipe


Try Georgia Harding's delicious Fruit Crumble Muesli Bar

Credit: Georgia Harding

Being nut-free, this muesli bar is a versatile, delicious, nourishing addition to your school lunchbox. It freezes well also, so it’s great to batch-bake. Alternatively, serve it warm with cream or yoghurt for a luscious dessert.

Serves: 12

Ingredients

Method

  • Crumble
  • 125g butter or coconut oil, cubed
  • 170g rice-malt syrup, honey or maple syrup
  • ½ tsp bicarbonate of soda
  • 120g mixed seeds (eg sunflower seeds & pepitas)
  • 120g wholemeal spelt flour
  • 200g rolled oats or quinoa flakes (or mixture of both)
  • 50g desiccated coconut
  • 1 tsp ground cinnamon

  • Filling
  • 1 cup fresh fruit, finely diced or sliced (eg fresh plum, apricot, nectarine, peach, berries, apple, pear and/or cherry)
  • 2 tbsp rice-malt syrup, honey or maple syrup (optional)
  • 1 tbsp butter
  • 1 tbsp chia seeds
  1. Preheat oven to 180°C.
  2. In small saucepan melt butter and syrup or honey, mixing to combine. Add bicarb and stir well.
  3. Optionally, pulse seeds in food processor to break up and make a finer slice. Mix seeds, flour, oats and/or quinoa, coconut and cinnamon in bowl. Add butter–syrup mix and stir to combine.
  4. Line 27×18cm tin with baking paper. Press ⅔ of mixture into base of tin firmly with wet hands and bake for 10 mins. Set aside remaining mixture for crumble topping.
  5. While base is baking, put all filling ingredients into pan used for first stage. Simmer for 5 mins or so until fruit just starts to soften, stirring occasionally.
  6. Once base is cooked, top with fruit mixture, and with wet hands top with remainder of crumble mix.
  7. Bake for approx. 20 mins or until just golden brown.
  8. Allow to cool in pan, refrigerate until firm and then cut into slices.
  9. Store in airtight jar or container in fridge or freezer. Frozen slices can be packed in school lunchboxes.



 

Georgia Harding

Georgia Harding is a naturopath with almost 20 years experience, a mother and a passionate health educator. After many years consulting in a busy practice, lecturing in natural medicine and sharing her knowledge on talkback radio, Georgia decided to reach out and share her passion for holistic health by developing her blog, Well Nourished.
On her website, she shares fad-free health advice and intolerance/allergy-friendly recipes to inspire people to live happy, healthy lives and create delicious food memories.

Georgia’s ebook Rise and Shine: A Well Nourished Breakfast will inspire and guide you to prepare the most important meal of the day in just minutes. Her latest ebook The Well Nourished Lunch Box contains over 50 nut-free, allergy-friendly wholefood sweet and savoury snacks, lunches and meals to inspire you to pack a nourishing lunch box that your kids will love to eat and you will love to make.