Lunchbox Treats: Muesli Currant Bars


Happy New Year everybody! Now that we’re all back into termtime and having to fill lunchboxes again, I thought a quick and easy traybake might go down well. My two love these and they’re easy enough for children to be able to make  themselves. Commercial cereal bars frequently have a great deal of sugar in them, so is you’re trying to reduce your kids’ intake of sugar without them really noticing, this is one for you! And they’re really quick to throw together too.

This is another recipe from my mother-in-law and it has the old-style Australian approach to measurements which uses weight for wet or sticky ingredients and volume measured in cups or part cups for the dry ingredients. Don’t be put off by this. If you don’t have measuring cups,  just use a teacup. After all, that’s how these recipes were originally  made. Yes, the measurements will be a little less precise than with a scales, but this kind of recipe can cope with a bit of fuzziness here and there! If you really can’t be parted from your scales, 1 cup is more or less equivalent to 8oz / 240g. It’s not precise as the volume of 8oz of muesli is much greater than 8oz of sugar, but it’s close enough for it to work.

Recipe: Muesli Currant Bars


  • 2oz / 60g softened Tomor
  • ½ cup granulated sugar
  • 2 eggs
  • ¾ cup plain flour
  • ½tsp baking powder
  • 1 cup muesli
  • 2tsp lemon zest
  • 2tbsp lemon juice
  • 1 cup currants
  • For the lemon icing

  • 1tbsp lemon juice
  • ¾ cup icing sugar


  1. Pre-heat the oven to Gas Mark 4 / 180C / F
  2. Line/grease a baking tray. I tend to use foil so that I can lift out the finished baking to cut it on a board rather than damage the surface of my tin.
  3. Cream the Tomor and sugar together until it is light and fluffy.
  4. Add the eggs one at a time (with a table spoon of the flour for each egg) and beat each one in until the mixture is smooth. If the mixture starts to curdle, just add a little bit more flour.
  5. Stir in the muesli, lemon zest, lemon juice and currants.
  6. Pour the mixture into the tin and spread it out with the back of a spoon, firming it down gently until it is level and smooth.
  7. Bake in the middle of the oven for about 30 minutes until the top is golden.
  8. Allow to cool in the tin.slice2
  9. When it is completely cold, cover it with lemon icing made by mixing the lemon juice with the icing sugar. The mixture should be thick or it will run all over everywhere. I find icing sugar seems to behave differently every time I use it, so be prepared to adjust the quantity of either sugar or lemon juice depending on how the texture turns out.

Preparation time (duration): 15 minutes

Cooking time (duration): 30 minutes

Diet type: Dairy-free

Number of servings (yield): 12+

Meal type: snack

Microformatting by hRecipe.

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>