recipes > Sticky Quinoa & Peanut Muesli Squares
These are great for school lunch boxes or a quick breakfast on the go. If you aren't
a fan of dried apricots try substituting them with sultanas, dates or figs instead.
Recipe by Christie Connelly
Serves: 15 bite sized squares
Prep Time: 10 mins
Cooking Time: 1-2 hours (chilling)
75g (3/4 cup) rolled oats
75g (3/4 cup) quinoa flakes*
75g (1/2 cup) dried apricots, roughly chopped
75g (1/2 cup) roasted peanuts, roughly chopped
15g unsalted butter
125ml (1/2 cup) honey
2 tablespoons peanut butter (smooth or crunchy)
1 tablespoon tahini
60ml (1/4 cup) soy milk**
Total Fat 6.1g
Saturated Fat 0.9g
1. Place the oats, quinoa flakes, dried apricots and peanuts into a large mixing bowl and set aside.
2. Melt the butter in a small saucepan over medium heat then add the honey and stir to combine. Add the peanut butter, tahini and soy milk and whisk thoroughly. Bring to the boil, stirring constantly. Pour over the dry ingredients and mix well.
3. Line a slice pan or shallow cake tin with enough baking paper to cover the bottom and hang over the sides. Press the muesli mixture into the tin and cover with the baking paper (see second picture above for reference). Press down firmly. It's best to use another tin the same size to press down evenly, but just do the best you can with your hands or whatever you have on hand (a tin of tomatoes rolled firmly over the surface works well).
4. Refrigerate for at least one hour. You can slice into small squares and serve right away, but the squares will hold together even better if you slice and layer in between baking paper on a plate, then refrigerate again for at least another hour.
*Available at health food stores or the health section of the supermarket. See picture for a visual reference.
**I used Vitasoy Original.