Homemade Chlorella Muesli Bar Recipe

Ingredients

• 3 Tbsp raw unsalted almond butter
• 2.5 Tbsp coconut oil
• 3 Tbsp light brown sugar
• 3.5 Tbsp maple syrup
• 1.5 tsp vanilla extract
• Pinch of salt
• 1.5-2 tsp Sun Chlorella Powder
• 1 3/4 cup gluten free certified rolled oat (easily substituted with regular rolled oats if gluten is not an issue)
• 1 cup rice bubbles
• 1/2 cup unsalted almonds, roughly chopped (the granularity can be altered to personal preference as you continue to make the recipe)

Instructions

1. Preheat the oven to 350 degrees F and line an 8”x8” baking tin with parchment paper.

2. Place almond butter, coconut oil, light brown sugar, maple syrup, vanilla extract, and salt into a saucepan and stir over medium heat until mixture thickens slightly. This combination will provide the glue that holds everything together. 

3. Add the rolled oats, rice bubbles, Sun Chlorella Powder, and half of the almonds to the almond butter mixture and stir until incorporated.

4. Press the mixture firmly into the 8”x8” baking tin to ensure they hold together. Sprinkle the rest of the almonds on top and press down gently so they stick.

5. Bake for around 15 minutes or until the top and edges are golden brown.

6. Once cooled, peel off the parchment paper, cut into slices, bars, or cookies, and enjoy! Store at room temperature for best results.

To personalize the recipe you can experiment with other mix-ins like seeds or dried fruit, and try other sweeteners like honey or agave. Remember, the more you add, the more ‘glue’ you will need to hold the bars together and the more space you will need in a pan. Happy baking!

Recipe Source:  Sun Chlorella