Muesli (Granola) Bars
There are two components to a muesli bar – the filling and the binding component.
The filling component can consist of many ingredients – nuts, spices, grains,
chocolate, fruit, coconut but the ratio of filling to binder syrup must always stay the
same
For every 1000g of filling, use 600-850 grams of binding syrup.
The syrup temperature for mixing should be 85-90ºC – any lower and it will set
before all of the ingredients are mixed.
Binding syrup
Group
1
2
3
4
Ingredients
Malto dextrine (3-4DE)
Brown sugar
Water
Glucose syrup (42-43
DE)
Honey
COPHA.
Weight
120 grams
240g
360g
900g
Lecithin
TOTAL
6g
1680g
300g
240g
Method
1. Dry mix group 1
2. add group 1 to the water and stir to dissolve
3. add group 3
4. boil solution to 112ºC, while stirring continuously (careful – the malto dextrine
may froth) USE A LARGE SAUCEPAN. Remove from heat.
5. Dissolve copha- group 4 ingredient and add lecithin. (you will need to mix
vigorously to Blend the lecithin) and add to the syrup
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Group 1 Recipe 1
Apricot/almond & coconut
200g oats
400g Puffed Rice
150g Apricot
150g Almond
100g Coconut
1. Make up your recipe to 1000g
2. Mix well
3. Mix with binding syrup (only use enough to coat all ingredients)
4. Spread into a silicon paper lined tray
5. Cut when firm
6. Package & Label
Group 2 Recipe 2
Apple Sultanas& Cinnamon
200g oats
400g Puffed Rice
150g Sultanas
250g Apple
Cinnamon – to taste
1. Make up your recipe to 1000g
2. Mix well
3. Mix with binding syrup (only use enough to coat all ingredients)
4. Spread into a silicon paper lined tray
5. Cut when firm
6. Package & Label
Group 3 Recipe 3
Hazelnut & Chocolate
200g oats
400g Puffed Rice
150g Chopped Hazel nuts
250g Chocolate chips
1. Make up your recipe to 1000g, keep the chocolate separate, this will be
melted later
2. Mix well
3. Mix with binding syrup (only use enough to coat all ingredients)
4. Spread into a silicon paper lined tray
5. Melt the chocolate in a double boiler and pipe over the top when set
6. Cut when firm
7. Package & Label
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