This coming weekend, we’re going camping up at Treachery. It’s an idyllic spot, 30 minutes down a dirt road and absolutely worth the dust. The last couple of years we’ve been slowly accumulating camping gear and this summer we are determined to make the most of it. Last weekend was The Blue Mountains, this weekend Treachery.

To me camping = peacefullness, birdsongs in the morning, lazing in hammocks, sun bathing, beach swims & bush walks. For Juls it means surfing for hours and hours and hours. Which means snacks! Lots of snacks.

To that end I have whipped up a batch of muesli bars. They will become breakfast on the go, afternoon tea and even dessert. Love a bit of versatility. They keep well out of the fridge and travel easily. Plus they’re healthy as and simple to make. The perfect camping food.


So here’s to getting out in the great wide world this spring/summer!

Muesli Bars
Makes about 18 bars
(for ingredient substitutions, see below recipe)

Dry Ingredients
1 cup oats
1/2 cup buckwheat1/2 cup sesame seeds
1/2 cup hemp seeds
1/2 cup pepitas
1 tsp cinnamon
1 tsp vanilla powder

Wet Ingredients
2 chia ‘eggs’ (2 tbsps of chia seeds / 4 tbsp of water)
1 good sized banana
3 tbsp honey
1/4 cup coconut oil

Add Ins
1/2 cup nuts
1 cup flaked coconut
1 cup sultanas

1. Preheat the oven to 180°C / 350°F and then prepare the chia eggs by soaking the chia seeds in 4 tbsp of water for 15 minutes.
2.Place all dry ingredients in a food processor and pulse to combine. They should be a little broken up but still a little chunky for the sake of some crunch.
3. Once the chia ‘eggs’ are ready (when they look gluggy) add them, and the remainder of the wet ingredients to the food processor and mix until just combined. (If you have a thermo – use reverse.)
4. Remove mixture from food processor and stir in the add ins. You definitely want these chunky. (Again if you have a thermo, throw them in and use reverse.)
5. Line a large baking tray (20x30cm) with baking paper. Poor the mixture out and use your hands to press the mixture down firmly. Make sure you get right into the corners.
6. Bake for 20-25 mins. It should be a little brown, but make sure you don’t burn the sultanas.
7. Remove, let cool and then slice into desired size. They keep for about a week in the pantry.

Gluten Free – use GF oats
Vegan – use mayple syrup, agave or brown rice syrup instead of honey
Nut Free – use other dried fruit such as apricots, figs or bananas

I’m working on a chocolate and a nut butter version of these. If anyone has something similar would love to know!

Next up Falafals…