Preheat the oven to 170 degrees celsius (160 if using fan forced).
Line a rectangular slice tin with baking paper.
Leave some paper hanging over the edge so that the bars will be easier to remove from the pan.
Melt the coconut oil, peanut butter and rice malt syrup for 3 minutes, 90 degrees, Speed 2.
Add in the salt, cinnamon, brown sugar and vanilla extract and mix for 1 minute, 90 degrees, Speed 2, or until the sugar has dissolved.
Add the rolled oats, flour, coconut, trail mix and dried fruit and mix on for 20 seconds, Reverse, Speed 4.
Add the rice bbbles and cacao nibs and gently mix together for 20 seconds, Reverse, Speed 2 (you may need to use the spatula to make sure it is all mixed together.
Press the mixture firmly and evenly into the pan.
Bake for about 30 minutes or until the edges are golden brown.
Cool completely before removing from the pan and cutting into bars.
Notes
RECIPE NOTES & TIPS
Use any of your favourite nuts, seeds and dried fruits (as long as the weight is equal to that listed in the recipe card).
Coconut oil is used to give the muesli bars the ultimate crunch! However, you can substitute with butter.
Substitute the rice malt syrup for honey.
You can substitute the peanut butter with any nut butter.
The cacao nibs/chocolate chips are entirely optional.
Allow the Thermomix fruit & nut muesli bars to cool completely before cutting into pieces.
For super neat slices, I recommend placing the slice in the fridge for a few hours/overnight before using a sharp knife to cut into pieces.
Store in an airtight container in the fridge for up to 5 days.
Freeze for up to 3 months. Allow to defrost in the fridge before consuming.