Muesli Bars (Gluten, Dairy and Egg-Free)

These bars are easy to make and are great for breakie on the run or for school lunches. They can be made vegan by substituting the honey with another sweet syrup, such as rice or corn syrup, or even golden syrup. Use a mix of any cereals such as corn flakes, rice bubbles/pops, quinoa flakes, poha, muesli, etc. It's also a great way to empty out all those scraps of cereal in the bottom of the box that the kids won't eat. The trick to getting these to hold together well is to press the mixture into the pan very, very firmly.

• Ready In: 30 mins
• Yields: 16-24 bars

Ingredients

• 1  cup peanut butter
• 1  cup canola oil
• 1  cup honey (-OR- vegan alternative)
• 1⁄2 cup light corn syrup
• 5  cups  mixed  gluten-free cereal
• 1  cup unsalted peanuts
• 1⁄2 cup  sliced almonds
• 1⁄2 cup sunflower seeds
• 1⁄2 cup sesame seeds
• 1⁄2 cup  pepitas
• 1  cup sultanas or 1  cup  chopped  dried apricots or 1  cup  chopped dates
• 1⁄2 cup  rice bran (optional)

Directions

1. Turn oven on to 300°F (150°C).
2. Line a 26 x 36 cm x 5 cm (11 x 14 x 2") pan with baking paper (silicon paper).
3. Mix together all the dry ingredients – cereal, seeds, nuts, fruit etc.
4. In a saucepan melt the peanut butter, oil, honey and corn syrup together. When the mixture starts to boil, reduce heat and boil gently for 3 minutes being careful not to burn.
5. Add to dry ingredients and mix well.
6. Press very, very firmly into prepared pan.
7. Bake at 300°F (150°C) for 15 minutes.
8. Cool completely in fridge. When cool cut into bars.
9. Wrap bars individually in glad wrap or sandwich bags. Store in fridge.