Line a 20cm x 20cm pan with cling wrap, baking paper or tin foil. In a mixing bowl, combine rolled oats, quinoa flakes, chopped almonds, cranberries, shredded coconut, pepitas and ground flaxseed. Set aside.
Place the coconut oil, peanut butter, coconut milk, golden syrup and brown sugar in a large saucepan and bring to a boil over medium high heat, whisking until smooth. Boil for 1 minute, then remove from heat and stir in the vanilla.
Pour the mixture over the dry ingredients, stir until well combined and place into the prepared pan. Press down firmly keeping the top level.
Refrigerate the pan for 2 hours, or until firmly set. Remove from the pan and lining and slice into small bars.
Place the chocolate chips and butter in a small saucepan on medium heat and stir until melted. Place melted chocolate in a piping bag and pipe on top of sliced muesli bars.
Store in an airtight container. Perfect for school lunches or snacks.
Recipe and article by Emily Fitzgerald of Adeline and Lumiere
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