This is a quick and easy spirulina muesli recipe that will become a staple in your household. A wholesome superfood snack you can enjoy on the go that’s both filling and nutritious.
We like to cut these into small bars, but you could always let cool and crumble to use as a muesli topping. Perfect for school lunches, hiking, road trips, cheese platters, for breakfast through to dessert. No baking required. Enjoy every bite!
1 cup of finely rolled oats
½ cup sesame seeds
½ cup sunflower seeds
¼ cup canola oil (or other oil)
½ cup honey
¼ cup peanut butter
¼ cup spirulina powder
¼ cup slivered almonds
¼ cup dried cranberries (or other dried fruit)
Line a 23 x 33cm baking tray with baking paper.
Mix the oats, sesame and sunflower seeds in a fry pan. Lightly toast the mixture by cooking on medium heat for 8-10 minutes until lightly browned. Make sure to stir frequently to prevent mixture from burning.
In a separate large frypan, mix the oil, honey and peanut butter. Bring to a boil over moderate heat, stirring well to blend the ingredients. Once boiled, turn the heat to very low and cook the mixture gently for approximately 3 minutes. Remove from the heat and let cool for 5 minutes.
Combine the toasted oat mixture with the almonds, dried cranberries and spirulina powder. Gently stir in the syrup mixture. Mix well. Carefully press the hot mixture into the lined tray using the back of a spoon.
Put the slice in the fridge to cool until firm – for approximately 1 hour. Then turn it out onto a cutting board and cut into bars to preferred size. A sharp serrated knife works well.
These spirulina muesli bars are best stored in a completely airtight container and out of sunlight since the bars soften and turn sticky when warmed.