Few people have survived on a tiny tropical island by eating muesli, but I am one such person. To make a long story short, there was a dreadful "resort" that featured two breakfast items: leaden German pancakes and muesli. Lunch was not served at all, and with no stores on the island, I would down three bowls of muesli every morning. Here, I’ve created a portable version of my favorite mélange.
- 1 1/2 Cup old-fashioned or quick-cooking rolled oats
- 1/2 Cup nuts, chopped, such as almonds, cashews, walnuts, or pistachios
- 1/4 Cup seeds, such as sesame seeds or sunflower seeds
- 1/4 Cup unsweetened flake or shredded coconut, finely chopped
- 1/2 Cup lightly packed all-natural, sweetened vanilla whey protein powder
- 1 large egg
- 2/3 Cups plain nonfat Greek yogurt
- 1/3 Cup natural, unsweetened nut or seed butter
- 3 Tablespoons honey
- 2 Tablespoons virgin coconut oil, warmed until melted
- 1 Tablespoon finely grated lemon or orange zest
- 1/2 Cup chopped dried fruit, such as cherries, apricots, figs, or raisins
- 1/4 Cup white chocolate chips
- 1 Tablespoon virgin coconut oil
- 1 Tablespoon plan, nonfat Greek yogurt
Preheat the oven to 350 degrees.
Spread the oats, nuts, seeds, and coconut on a large rimmed baking sheet. Bake in the preheated oven for 6 to 8 minutes, shaking halfway through, until golden and fragrant. Transfer to a large bowl, let cook, and stir in the protein powder.
Mix together the egg, yogurt, nut or seed butter, honey, oil, and lemon zest until blended. Add the yogurt mixture to the oats mixture and stir until just blended. Mix in the dried fruit. Spread the batter evenly in the prepared pan.
Bake in the preheated oven for 13 to 16 minutes or until top is golden brown and a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool completely.
Melt the white chocolate chips in a microwave or double-boiler according to the package directions. Whisk in the coconut oil until blended, then whisk in the Greek yogurt, 1 teaspoon at a time, until blended and smooth. Spread or drizzle over cooled, uncut bars. Alternatively, dunk the ends of cut bars and place on an unlined cookie sheet.
Refrigerate for 30 minutes until the coating has hardened.
Using the liner, lift the mixture from the pan and transfer to a cutting board. Cut into 12 bars.