These strawberry and coconut muesli bars are a real winner.  They are super easy to make and always work out beautifully.  I have used strawberries because there seems to be an abundance of them in Australia at the moment, they are super cheap, super tasty and we can’t get enough of them.  You can substitute what’s in season in your part of the world – think stone fruit like plums, apricots, cherry or even pineapple, pear and apple would work well.  Enjoy xx

Strawberry and Coconut Muesli Squares

1. 1 1/2 cups (150g) oats (old fashioned oats, not quick oats)
2. 1 3/4 cup flour
3. 1/2 cup coconut
4. 1 tablespoon chia seeds
5. 1/4 cup currants
6. pinch of salt
7. 1/2 cup sugar (optional or use a sugar alternative)
8. 250 g butter; melted
9. 250g punnet strawberries

1. Pre-heat oven to 200 degrees C (400 degrees F). Combine all dry ingredients in a large bowl (not the butter or strawberries). Add the melted butter and stir to combine, then use your hands to make sure its all incorporated. The mixture should form a large ball when you press it together. (If it is crumbling apart you may need a little more butter).
2. Take 3/4 of the mixture and press into a slice tray sized 25cm x 18cm, lined with baking paper. Press down really firmly with your hands.
3. Wash and slice the strawberries. Place on top of your slice and then take the remaining mixture and sprinkle over the top. Press down with your hands again. Its fine if there are strawberries poking though the mixture. Bake for 30-35 minters or until lovely and golden. Allow to cool on the bench and then place in the fridge. Slice and serve.

1. Makes 15 squares. Suitable to freeze.

Little Big H http://littlebigh.com/

These strawberry and coconut muesli bars are a real winner.  They are super easy to make and always work out beautifully.  I have used strawberries because there seems to be an abundance of them in Australia at the moment, they are super cheap, super tasty and we can’t get enough of them.  You can substitute what’s in season in your part of the world – think stone fruit like plums, apricots, cherry or even pineapple, pear and apple would work well.  Enjoy xx

Strawberry and Coconut Muesli Squares

1. 1 1/2 cups (150g) oats (old fashioned oats, not quick oats)
2. 1 3/4 cup flour
3. 1/2 cup coconut
4. 1 tablespoon chia seeds
5. 1/4 cup currants
6. pinch of salt
7. 1/2 cup sugar (optional or use a sugar alternative)
8. 250 g butter; melted
9. 250g punnet strawberries

1. Pre-heat oven to 200 degrees C (400 degrees F). Combine all dry ingredients in a large bowl (not the butter or strawberries). Add the melted butter and stir to combine, then use your hands to make sure its all incorporated. The mixture should form a large ball when you press it together. (If it is crumbling apart you may need a little more butter).
2. Take 3/4 of the mixture and press into a slice tray sized 25cm x 18cm, lined with baking paper. Press down really firmly with your hands.
3. Wash and slice the strawberries. Place on top of your slice and then take the remaining mixture and sprinkle over the top. Press down with your hands again. Its fine if there are strawberries poking though the mixture. Bake for 30-35 minters or until lovely and golden. Allow to cool on the bench and then place in the fridge. Slice and serve.

1. Makes 15 squares. Suitable to freeze.

Little Big H http://littlebigh.com/

These strawberry and coconut muesli bars are a real winner.  They are super easy to make and always work out beautifully.  I have used strawberries because there seems to be an abundance of them in Australia at the moment, they are super cheap, super tasty and we can’t get enough of them.  You can substitute what’s in season in your part of the world – think stone fruit like plums, apricots, cherry or even pineapple, pear and apple would work well.  Enjoy xx

Strawberry and Coconut Muesli Squares

1. 1 1/2 cups (150g) oats (old fashioned oats, not quick oats)
2. 1 3/4 cup flour
3. 1/2 cup coconut
4. 1 tablespoon chia seeds
5. 1/4 cup currants
6. pinch of salt
7. 1/2 cup sugar (optional or use a sugar alternative)
8. 250 g butter; melted
9. 250g punnet strawberries

1. Pre-heat oven to 200 degrees C (400 degrees F). Combine all dry ingredients in a large bowl (not the butter or strawberries). Add the melted butter and stir to combine, then use your hands to make sure its all incorporated. The mixture should form a large ball when you press it together. (If it is crumbling apart you may need a little more butter).
2. Take 3/4 of the mixture and press into a slice tray sized 25cm x 18cm, lined with baking paper. Press down really firmly with your hands.
3. Wash and slice the strawberries. Place on top of your slice and then take the remaining mixture and sprinkle over the top. Press down with your hands again. Its fine if there are strawberries poking though the mixture. Bake for 30-35 minters or until lovely and golden. Allow to cool on the bench and then place in the fridge. Slice and serve.

1. Makes 15 squares. Suitable to freeze.

Little Big H http://littlebigh.com/

These strawberry and coconut muesli bars are a real winner.  They are super easy to make and always work out beautifully.  I have used strawberries because there seems to be an abundance of them in Australia at the moment, they are super cheap, super tasty and we can’t get enough of them.  You can substitute what’s in season in your part of the world – think stone fruit like plums, apricots, cherry or even pineapple, pear and apple would work well.  Enjoy xx

Strawberry and Coconut Muesli Squares

1. 1 1/2 cups (150g) oats (old fashioned oats, not quick oats)
2. 1 3/4 cup flour
3. 1/2 cup coconut
4. 1 tablespoon chia seeds
5. 1/4 cup currants
6. pinch of salt
7. 1/2 cup sugar (optional or use a sugar alternative)
8. 250 g butter; melted
9. 250g punnet strawberries

1. Pre-heat oven to 200 degrees C (400 degrees F). Combine all dry ingredients in a large bowl (not the butter or strawberries). Add the melted butter and stir to combine, then use your hands to make sure its all incorporated. The mixture should form a large ball when you press it together. (If it is crumbling apart you may need a little more butter).
2. Take 3/4 of the mixture and press into a slice tray sized 25cm x 18cm, lined with baking paper. Press down really firmly with your hands.
3. Wash and slice the strawberries. Place on top of your slice and then take the remaining mixture and sprinkle over the top. Press down with your hands again. Its fine if there are strawberries poking though the mixture. Bake for 30-35 minters or until lovely and golden. Allow to cool on the bench and then place in the fridge. Slice and serve.

1. Makes 15 squares. Suitable to freeze.

Little Big H http://littlebigh.com/

These strawberry and coconut muesli bars are a real winner.  They are super easy to make and always work out beautifully.  I have used strawberries because there seems to be an abundance of them in Australia at the moment, they are super cheap, super tasty and we can’t get enough of them.  You can substitute what’s in season in your part of the world – think stone fruit like plums, apricots, cherry or even pineapple, pear and apple would work well.  Enjoy xx

Strawberry and Coconut Muesli Squares

1. 1 1/2 cups (150g) oats (old fashioned oats, not quick oats)
2. 1 3/4 cup flour
3. 1/2 cup coconut
4. 1 tablespoon chia seeds
5. 1/4 cup currants
6. pinch of salt
7. 1/2 cup sugar (optional or use a sugar alternative)
8. 250 g butter; melted
9. 250g punnet strawberries

1. Pre-heat oven to 200 degrees C (400 degrees F). Combine all dry ingredients in a large bowl (not the butter or strawberries). Add the melted butter and stir to combine, then use your hands to make sure its all incorporated. The mixture should form a large ball when you press it together. (If it is crumbling apart you may need a little more butter).
2. Take 3/4 of the mixture and press into a slice tray sized 25cm x 18cm, lined with baking paper. Press down really firmly with your hands.
3. Wash and slice the strawberries. Place on top of your slice and then take the remaining mixture and sprinkle over the top. Press down with your hands again. Its fine if there are strawberries poking though the mixture. Bake for 30-35 minters or until lovely and golden. Allow to cool on the bench and then place in the fridge. Slice and serve.

1. Makes 15 squares. Suitable to freeze.

Little Big H http://littlebigh.com/

These strawberry and coconut muesli bars are a real winner.  They are super easy to make and always work out beautifully.  I have used strawberries because there seems to be an abundance of them in Australia at the moment, they are super cheap, super tasty and we can’t get enough of them.  You can substitute what’s in season in your part of the world – think stone fruit like plums, apricots, cherry or even pineapple, pear and apple would work well.  Enjoy xx

Strawberry and Coconut Muesli Squares

1. 1 1/2 cups (150g) oats (old fashioned oats, not quick oats)
2. 1 3/4 cup flour
3. 1/2 cup coconut
4. 1 tablespoon chia seeds
5. 1/4 cup currants
6. pinch of salt
7. 1/2 cup sugar (optional or use a sugar alternative)
8. 250 g butter; melted
9. 250g punnet strawberries

1. Pre-heat oven to 200 degrees C (400 degrees F). Combine all dry ingredients in a large bowl (not the butter or strawberries). Add the melted butter and stir to combine, then use your hands to make sure its all incorporated. The mixture should form a large ball when you press it together. (If it is crumbling apart you may need a little more butter).
2. Take 3/4 of the mixture and press into a slice tray sized 25cm x 18cm, lined with baking paper. Press down really firmly with your hands.
3. Wash and slice the strawberries. Place on top of your slice and then take the remaining mixture and sprinkle over the top. Press down with your hands again. Its fine if there are strawberries poking though the mixture. Bake for 30-35 minters or until lovely and golden. Allow to cool on the bench and then place in the fridge. Slice and serve.

1. Makes 15 squares. Suitable to freeze.

Little Big H http://littlebigh.com/

These strawberry and coconut muesli bars are a real winner.  They are super easy to make and always work out beautifully.  I have used strawberries because there seems to be an abundance of them in Australia at the moment, they are super cheap, super tasty and we can’t get enough of them.  You can substitute what’s in season in your part of the world – think stone fruit like plums, apricots, cherry or even pineapple, pear and apple would work well.  Enjoy xx

Strawberry and Coconut Muesli Squares

1. 1 1/2 cups (150g) oats (old fashioned oats, not quick oats)
2. 1 3/4 cup flour
3. 1/2 cup coconut
4. 1 tablespoon chia seeds
5. 1/4 cup currants
6. pinch of salt
7. 1/2 cup sugar (optional or use a sugar alternative)
8. 250 g butter; melted
9. 250g punnet strawberries

1. Pre-heat oven to 200 degrees C (400 degrees F). Combine all dry ingredients in a large bowl (not the butter or strawberries). Add the melted butter and stir to combine, then use your hands to make sure its all incorporated. The mixture should form a large ball when you press it together. (If it is crumbling apart you may need a little more butter).
2. Take 3/4 of the mixture and press into a slice tray sized 25cm x 18cm, lined with baking paper. Press down really firmly with your hands.
3. Wash and slice the strawberries. Place on top of your slice and then take the remaining mixture and sprinkle over the top. Press down with your hands again. Its fine if there are strawberries poking though the mixture. Bake for 30-35 minters or until lovely and golden. Allow to cool on the bench and then place in the fridge. Slice and serve.

1. Makes 15 squares. Suitable to freeze.

Little Big H http://littlebigh.com/

These strawberry and coconut muesli bars are a real winner.  They are super easy to make and always work out beautifully.  I have used strawberries because there seems to be an abundance of them in Australia at the moment, they are super cheap, super tasty and we can’t get enough of them.  You can substitute what’s in season in your part of the world – think stone fruit like plums, apricots, cherry or even pineapple, pear and apple would work well.  Enjoy xx

Strawberry and Coconut Muesli Squares

1. 1 1/2 cups (150g) oats (old fashioned oats, not quick oats)
2. 1 3/4 cup flour
3. 1/2 cup coconut
4. 1 tablespoon chia seeds
5. 1/4 cup currants
6. pinch of salt
7. 1/2 cup sugar (optional or use a sugar alternative)
8. 250 g butter; melted
9. 250g punnet strawberries

1. Pre-heat oven to 200 degrees C (400 degrees F). Combine all dry ingredients in a large bowl (not the butter or strawberries). Add the melted butter and stir to combine, then use your hands to make sure its all incorporated. The mixture should form a large ball when you press it together. (If it is crumbling apart you may need a little more butter).
2. Take 3/4 of the mixture and press into a slice tray sized 25cm x 18cm, lined with baking paper. Press down really firmly with your hands.
3. Wash and slice the strawberries. Place on top of your slice and then take the remaining mixture and sprinkle over the top. Press down with your hands again. Its fine if there are strawberries poking though the mixture. Bake for 30-35 minters or until lovely and golden. Allow to cool on the bench and then place in the fridge. Slice and serve.

1. Makes 15 squares. Suitable to freeze.

Little Big H http://littlebigh.com/

These strawberry and coconut muesli bars are a real winner.  They are super easy to make and always work out beautifully.  I have used strawberries because there seems to be an abundance of them in Australia at the moment, they are super cheap, super tasty and we can’t get enough of them.  You can substitute what’s in season in your part of the world – think stone fruit like plums, apricots, cherry or even pineapple, pear and apple would work well.  Enjoy xx

Strawberry and Coconut Muesli Squares

1. 1 1/2 cups (150g) oats (old fashioned oats, not quick oats)
2. 1 3/4 cup flour
3. 1/2 cup coconut
4. 1 tablespoon chia seeds
5. 1/4 cup currants
6. pinch of salt
7. 1/2 cup sugar (optional or use a sugar alternative)
8. 250 g butter; melted
9. 250g punnet strawberries

1. Pre-heat oven to 200 degrees C (400 degrees F). Combine all dry ingredients in a large bowl (not the butter or strawberries). Add the melted butter and stir to combine, then use your hands to make sure its all incorporated. The mixture should form a large ball when you press it together. (If it is crumbling apart you may need a little more butter).
2. Take 3/4 of the mixture and press into a slice tray sized 25cm x 18cm, lined with baking paper. Press down really firmly with your hands.
3. Wash and slice the strawberries. Place on top of your slice and then take the remaining mixture and sprinkle over the top. Press down with your hands again. Its fine if there are strawberries poking though the mixture. Bake for 30-35 minters or until lovely and golden. Allow to cool on the bench and then place in the fridge. Slice and serve.

1. Makes 15 squares. Suitable to freeze.

Little Big H http://littlebigh.com/

This post has been a long time coming.  I usually have 3 or 4 recipes ready to go but I have had a number of flops recently and have become a little over it!

First there was my lemony asparagus pasta that I make often but turned to mush on this occasion.  Then I attempted a 3 ingredient healthy cookie – they were horrible.   Next a healthy toddler friendly hot chocolate.  It wasn’t bad but it wasn’t great either. 

I thought I had broken my cooking curse with a delicious pumpkin and turmeric tahina number that tasted great but the photos were terrible.  You couldn’t quite tell if my chunks of pumpkin were in fact pumpkin or salmon – bazaar but true! I’m putting that one down to bad lighting. 

So I decided to make something so simple I couldn’t stuff it up.  No cooking required, healthy as can be and something that the kids will love.   Fruit skewers.  Use what ever fruit is in season and go ahead and sneak a few things between the fruit that your little one may like.  Think capsicum, carrot, tomatoes etc.  xx

Fruit Skewers with coconut and chia

1. strawberries
2. blueberries
3. yellow capsicum
4. watermelon
5. tomato
6. mint
7. coconut
8. chia seeds

1. Chop all the fruit into bite sized pieces and thread on to the skewers. Sprinkle with chia seeds and coconut. Serve.

1. I’ve listed what fruit I have used but use what ever takes your fancy or is in season. Break the sharp pointy end off before serving to your little person.

Little Big H http://littlebigh.com/