← All recipes

🍳 Crunchy muesli bars with amaranth and pumpkin seeds

256 kcal · 30 min · 4 servings

Ingredients

• 150 g dates
• 50 g sliced almonds
• 30 g sunflower seeds
• 50 g rolled oats
• 40 g puffed amaranth
• 1 tsp cinnamon
• 1 pinch salt
• 150 g butter
• 100 g raw cane sugar
• 4 tbsp flower honey
• pumpkin seeds (for sprinkling)
• sunflower seeds (for sprinkling)
• amaranth (for sprinkling)
• vegetable oil (for the knife blade)

Instructions

1. 1. Halve the dates and remove the pits.
2. 2. Finely chop the date flesh.
3. 3. Add the sliced almonds, sunflower seeds, cereal flakes, amaranth, and half of the chopped dates to a large bowl.
4. 4. Add cinnamon and salt.
5. 5. Mix the dry and date ingredients thoroughly.
6. 6. Place 60 grams of butter, 30 grams of sugar, and half of the honey in a saucepan.
7. 7. Heat the mixture until the sugar has completely dissolved.
8. 8. Combine the hot butter-sugar-honey mixture with the date-grain mixture in the bowl.
9. 9. Line a small baking tray (approx. 20 x 20 cm) with baking paper.
10. 10. Transfer the mixture into the baking tray.
11. 11. Press the mixture down firmly and smooth it out.
12. 12. Place the remaining sugar in a small saucepan.
13. 13. Melt the sugar.
14. 14. Add the remaining butter and honey.
15. 15. Mix the ingredients well.
16. 16. Stir in the remaining chopped dates.
17. 17. Spread the date mixture evenly over the grain-flake mixture in the baking tray immediately.
18. 18. Sprinkle the surface with pumpkin seeds, sunflower seeds, and amaranth.
19. 19. Place the tray in the refrigerator for about 1 hour to chill.
20. 20. Turn the bars out of the baking tray.
21. 21. Peel off the baking paper.
22. 22. Lightly oil the blade of a knife.
23. 23. Cut the bars into triangles using the oiled knife.

Nutrition per serving

• kcal: 256
• Protein: 4 g · Fett/Fat: 15 g · Carbs: 27 g