Finding snacks that tick the box for both nutrition and taste can honestly feel harder than it should be. Most commercial “muesli bars” and packaged cookies are packed with sugars, very little fibre and often leave kids hungry again an hour later.
These Muesli Bickie Bites are one of those recipes that hit the sweet spot beautifully.
Made with rolled oats for slow-release energy and fibre, plus seeds for healthy fats and a little protein, they’re a much more nourishing option than most store-bought alternatives. They’re crunchy, satisfying and perfect for lunchboxes, afternoon snacks or busy after-school moments when everyone suddenly seems starving.
Even better? These freeze brilliantly, making them ideal for batch cooking. Simply pop them into an airtight container and freeze for up to 10 weeks so you’ve always got something ready to go.
Ingredients
Method
-
In a large bowl, combine the oats, flour, baking powder, seeds and dried fruit.
-
In a small bowl, gently whisk the egg and set aside.
-
Cube the butter and melt it in a saucepan over medium heat until golden. Turn off the heat and whisk through the brown sugar until dissolved and slightly thickened.
-
Pour the butter mixture into the dry ingredients and stir briefly before adding the vanilla and egg. Mix well until everything is evenly coated.
-
Place the mixture into the fridge for at least 1 hour to firm up.
-
Preheat your oven to 160°C and line a baking tray with baking paper.
-
Roll generous tablespoon-sized portions into balls and place onto the tray. These won’t spread much during baking, so they don’t need a huge amount of space between them.
-
Bake for 22–28 minutes or until golden.
-
Allow the cookies to cool completely on the tray before moving them. They’ll still feel soft when they first come out of the oven but will firm up as they cool.
-
Store in an airtight container or freeze for up to 10 weeks.
Lunchbox Tip
These pair really well with:
A simple way to create a balanced lunchbox without overthinking it.