These muesli bars are so simple to make. They are a perfect breakfast substitute if you need to be quick.
You can wrap an individual bar in cling film and carry it with you for an emergency snack or after a work out.
My children love these too and take them on the bus when they have an early start.
The muesli bars are sweetened from the condensed milk and apricots and dates, without piling in the caster sugar or golden syrup. And because there is no butter or oil they are very low fat too.
As I’ve said many times, oats are fantastically filling with lots of protein and fibre. They will keep you full for longer. They are wheat gluten free but contain their own unique type of gluten. This may not be suitable for coeliacs but most people who think they might have a wheat or gluten intolerance should have no problems with these delicious bars.
4 Ingredient Gluten Free Muesli Bars
Makes 12 – Ready in 30 minutes
200g porridge oats (726 cals)
50g dried apricots, chopped (89 cals)
50g dates, chopped (148 cals)
400g light condensed milk (1116 cals)
– Pre-heat the oven to 180C/160C fan/350F. Lightly grease a 20cm / 8 inch round cake tin.
– Mix the oats, apricots and dates in a mixing bowl.
– Heat the condensed milk gently over the lowest heat until it starts to steam. Do not let it boil or burn.
– Then simply pour the condensed milk into the oats and stir well. Press firmly into the prepared cake tin and bake for 25 minutes.
– Remove from the oven and cool in the tin for at least 10 minutes. Transfer to a chopping board and cut into 12 individual segments with a very sharp knife.
– The muesli bars can be kept for up to 5 days.