This Nut-Free Muesli Slice is packed with hormone-loving nutrients to nourish your body and keep energy levels steady throughout the day. A fibre-rich blend of rolled oats, flaxseeds and pumpkin seeds supports digestion and balanced blood sugar, while tahini provides healthful fats that play a role in hormone production. Cinnamon is nature’s gift for blood sugar support, paired with Medjool dates for natural sweetness and a boost of magnesium. Top with antioxidant-rich dark chocolate and enjoy these for breakfast, a snack or pre-workout fuel!

Makes: 10-12 slices 

For the dry ingredients:

• 1 ½ (130g) cup rolled oats 
• ¼ cup (40g) flaxseeds 
• ¼ cup (40g) pumpkin seeds 
• ¼ cup (15g) coconut flakes 
• 3 tbsp dried cranberries 
• 2 tsp cinnamon 
• 1 tsp baking powder 
• 60g (2.1oz) dark chocolate, chopped

For the wet ingredients:

• 2 eggs
• 1 banana, mashed 
• 6 Medjool dates, de-seeded & diced 
• ¼ cup hulled tahini 
• 1 tsp vanilla extract

Method:

Preheat the oven to 180°C or 350°F. Line a rectangular baking dish with baking paper, we used a 17cm by 26cm tin. ⁠

In a large mixing bowl, combine the dry ingredients. Stir well.

Place the wet ingredients in a blender or a food processor and blend until smooth.

Pour the wet mixture into the dry and stir to combine.

Spoon the batter into the lined baking dish. Gently press the mixture down evenly using a spatula or the back of a spoon.

Bake in the preheated oven for 25 minutes or until golden.

Allow the muesli bar to cool completely before slicing into pieces. 

Keep stored in an airtight container in the fridge for 3-4 days.

Notes:

If you cannot have sesame seeds, replace the tahini with ¼ cup olive oil.