3X SOS BARS

All day long, we rummage through chocolate Easter eggs, KitKats, wine gums, and Mentos rolls at our office. By now, my desk is completely built up with filled glass jars because, as they whisper to each other, ‘it's nice and safe there.’ You read that right, I am the center of the team snack. So I can resist those mountains of sugar just fine, right? But around eleven o'clock, after I've been at it for half a day, and around four o'clock, things start to rumble quite a bit for me too. You can imagine that I don't just open a jar then, no, I leave those silver wrappers as they are. At that moment, the SOS bar is my best friend.

Are you looking for a tasty healthy snack and are you, like me, not a fan of pre-packaged muesli bars? Then quickly dive into the kitchen. In case of emergency, you can pull this out of your bag from now on.

At that moment, the SOS bar is my best friend

1. Cinnamon-pecan crunch

200 grams of coarse oat flakes

50 grams of millet

75 grams of chopped pecans

1 tbsp chia seeds

2 tsp cinnamon

6 tablespoons of nut butter

4 tbsp maple syrup

3 tbsp coconut oil

2 teaspoons of vanilla extract

1. Put all the ingredients in a large bowl and mix them together.

2. Take a large baking tray and line it with baking paper.

3. Put the mixture in the baking tray and press it down well. Make sure it is at least two centimeters high.

4. Place the baking tray in the refrigerator and let it sit for a few hours.

5. Cut into equal bars.

2. Chocolate-coconut

100 grams of coarse coconut flakes

130 grams of oat flakes

75 grams of almond flakes

5 tablespoons of sunflower seeds

1 tbsp cocoa powder

2 tbsp melted coconut oil

50 grams of dark chocolate, finely chopped

60 grams of honey

1. Preheat the oven to 200 degrees, toast the coconut flakes for about 5 to 10 minutes until golden brown.

2. Put all the ingredients (except the coconut) in a large bowl and mix well.

3. Add the cooled coconut to the mixture.

4. Take a baking tray and line it with kitchen paper.

5. Put the oat mixture in the tray, press it down well, and ensure the muesli is evenly pressed everywhere.

6. Place the baking tray in the refrigerator and let it sit for a few hours.

7. Cut the bars into equal pieces.

3. Orange-ginger

130 grams of oat flakes

60 grams of mixed, unroasted, unsalted nuts and seeds (flaxseed, sunflower seeds, sesame seeds, chia seeds...)

70 grams of pitted dates

2 teaspoons of grated peel from a organic orange

1 tbsp cinnamon

1 teaspoon of freshly grated ginger

2 tablespoons of liquid honey

2 tablespoons of water or orange juice

2 tbsp coconut oil

1. Preheat the oven to 200 degrees.

2. Put the oats, nuts, dates, cinnamon, ginger, and orange peel in a blender.

3. Mix the remaining ingredients in a large bowl and add the oat mixture.

4. Take a small baking dish or tray and line it with baking paper.

5. Spread the oat mixture over the tray and press it down well. Ensure the muesli is evenly thick everywhere.

6. Bake for 20-25 minutes until golden brown.

7. Let it cool and cut it into equal parts.