Chewy muesli bars (granola bars)

PRO TIP: Good recipe to use your scales. Measuring honey and peanut butter in cups is a pain in the butt. For the add-ins, put your bowl on the scales and just keep adding to it!

1. Use natural peanut butter which is just 100% peanuts, no salt, no sugar, stabilisers, preservatives etc added, unlike commercial spread. Runnier with a stronger peanut flavour (hence why it’s a must for satay sauce!), and better for you.

Oil and peanut tend to separate if left in pantry for ages so mix until combined before using. Try microwaving (no lid!) to warm then mixing with chopstick or knife. Failing that, scrape everything in a narrow jug and blitz with stick blender.

Non-peanut substitute –I think almond butter is best, for flavour and texture. I’ve read in other granola bar recipes that other nut butters work too.

2. Maple syrup should also work, just make sure it cooks down to the same consistency shown in the recipe video.

3. Add ins: use 3 1/2 cups in total of whatever you want, though I recommend at least 1 cup of oats for substance.

4. Use a microwavable bowl just in case. Why? The glue is quite thick and can be hard to mix in. If it sets a little too much mid-stir, a quick 15 second microwave loosens the glue up again and makes it much easier to mix in. Trust me, I learnt the hard way when I took a call from a friend mid-stir.

5. The glue – The thicker the glue when it comes off the stove, the stronger the bind, the chewier your muesli bars. If you don’t cook it down, the glue won’t be as strong. Your muesli bars will hold together fine but will lack the desirable CHEW!

6. Storage – Keeps for at least 2 weeks in the fridge in an airtight container. They are very hard & chewy when cold so bring to room temp (unless you want some serious chew!).

7. Nutrition per museli bar. One bar is a good breakfast on the run!