Almond and cranberry muesli bars (vegan)

I've eaten a lot of muesli bars in my life. Most commercial muesli bars are not vegan. The ones that are (I'm talking to you Be Natural) taste rather crap. My favourites as a kid were the Uncle Toby's yoghurt topped ones, something I haven't figured out how to reproduce yet, although I believe it could be done at home with the help of a dehydrator. So, yoghurt topped these are not, but delicious they are, and pretty healthy too. Chewy, hearty, and not too sweet.

I've been cycling a lot lately, a long ride every weekend on top of my usual commuting, and find that one of these makes a great mid-ride pick-me-up. They also make good study food. I eat too much study food...

Almond and cranberry muesli bars

Makes: about 18 bars, depending on how you cut them

Ingredients

• 1½ cups rolled oats
• ½ cup almonds, roughly chopped
• ½ cup shredded coconut
• ¼ cup agave or maple syrup (or honey, if you're ok with that)
• ¾ cup smooth peanut butter (or other nut butter)
• ⅔ cup sweetened dried cranberries (craisins)
• ½ cup chocolate chips

Method

1. Pre-heat oven to 180 and toast the oats in a brownie tin for about 15 minutes, or until lightly golden and crispy, then transfer to a large bowl.
2. Now roast the almonds for about 10 minutes, or until fragrant, then transfer to the bowl.
3. Turn off oven, then toast the coconut in the still warm oven for about 5 minutes, until golden. Watch closely, as coconut burns quickly.
4. Meanwhile, mix the agave and peanut butter in a small saucepan over low heat until combined.
5. Add all the remaining ingredients to the bowl, including the peanut butter mixture, and mix thoroughly.
6. Once the brownie tin is cool enough, wipe it out, and line the bottom and sides with cling wrap. Fill with muesli bar mixture, and use the back of a spoon to distribute evenly, packing it down firmly to help it hold together.
7. Cover with another layer of cling wrap,and transfer to the freezer for about 1 hour, or until solid.
8. Remove all the cling wrap, transfer to a cutting board, and cut into bars, squares, or whatever you prefer. I cut mine in half lengthways, and then into small bars.
9. Store in an airtight container in the fridge or freezer.