Makes 10-12 bars
2 very ripe large bananas
1 cup (250g) 100% crunchy peanut butter (look for brands with peanuts as the only listed ingredient)
1/2 cup raw honey
1 ½ cup (150g) gluten free oats
1/2 cup (50g) pumpkin seeds/pepitas
1/2 cup (50g) sunflower seeds
1/2 cup (50g) cashews
1 cup (100g) walnuts
1/4 cup (25g) flax seeds
1/2 cup (50g) almonds
3/4 cup (100g) dried cranberries
50g 70% cacao chocolate
Line a deep-ish baking tray with greaseproof baking paper.
In a bowl, mash the bananas with the back of a fork and add the peanut butter and honey and mix well.
Then mix in the remaining ingredients (except for the chocolate).
Mix well and place into the baking tray.
Use the back of a spoon to spread the mixture out until it’s even and clean up the edges.
Place in a cold oven and then set it to 170°C for 20-25 mins or until the top is lightly golden.
Remove tray from oven and allow to cool in the tray for 2 mins before using the edges of the baking paper to take it out of the tray. Allow to cool for a further 10 mins on the bench.
Break the chocolate up into small pieces and melt it for 20 seconds in the microwave on a medium setting.
Use a tea spoon to drizzle the melted chocolate over the top of your muesli bar slab.
Using the edges of the baking paper again, put it back in the tray and place in the fridge for at least 30 mins until the chocolate has set firm.
Use a sharp knife to cut the slab into desired muesli bar shape.
Store in an air-tight container in the fridge for up to 3 weeks (mine never lasts that long though).