This no-bake, healthy muesli slice makes a quick, easy and delicious addition to lunchboxes or for grabbing on-the-go. It is perfect for snacking because it is vegan, refined sugar free, nut free, dairy free – and contains only contains good things like fruit, seeds and oats. And the best thing? This slice can be made in less than 5 minutes and stored in the freezer for convenience!
When life is busy and you don’t want to waste time wondering what to add to school lunches, having a few easy “no-bake” snacks in your freezer can be a huge time saver!
Rather than processed, store-bought bars with long ingredient lists, these bars make a great snack choice because they contain familiar, wholefood ingredients. Making your own bars at home means that you get to control exactly what goes into them.
This healthy slice contains B vitamins, protein, magnesium, antioxidants and fibre. It is naturally sweetened with dates and a little brown rice syrup and contains good fats to keep busy kids (and adults!) going throughout the day.
It is also super easy to make! All of the ingredients are thrown together in a food processor, pressed into a tin and chilled until set. And you can adapt it, depending on what you have available in your pantry. Try adding a little cacao for chocolate flavour, or some dried apricots for a little extra fruit flavour.
Why you’ll love this recipe
- Quick and easy – 5 minutes and some easy pantry ingredients is all you need!
- Dietary restriction friendly – this slice is vegan and free from nuts, flour, refined sugars, eggs and dairy. It can also be made gluten free.
- Freezer friendly – take the stress out of busy mornings by making a double batch and keeping it in the freezer.
What you’ll need
Medjool dates – are plump, juicy dates that can be found in most supermarkets and health food stores. I recommend using these dates over regular, dried dates, because their stickiness helps to bind the muesli mixture together. However, if medjool dates are not available, soak some regular dates for an hour and drain them before using.
Desiccated coconut – For additive free slice, preservative free coconut can be found in health food stores and some supermarkets.
Oats – for extra fibre, antioxidants and nutrition. Use rolled oats and if you require the slice to be gluten free, look for oats that are labelled ‘gluten free’.
Brown rice syrup – is used for sweetness and to help wet the mixture to break it down in the food processor. You can substitute brown rice syrup for your preferred natural sweetener, like maple syrup. Honey can be used, but then of course the recipe will not be vegan.
Dried fruit – use your favourite! My slice turns out slightly different every time, because I use whatever fruit I have in my pantry at the time. Dried cranberries add a nice tart-sweet flavour and dried blueberries are great too. Otherwise, apricots are also a nice addition.
Tahini – is a paste made from sesame seeds. It can be found in most supermarkets and health food stores. I sometimes buy it sweetened with honey, so if you need this recipe to be vegan, make sure you find an unsweetened version. You can also purchase hulled, or un-hulled. Un-hulled tahini is more nutrient dense, but is also more bitter and stronger in taste. You can use either in this recipe, depending on your personal taste and preference.
Step by step instructions
There is nothing complicated about this recipe. Once you have lined a 15 cm x 25 cm (6 x 10 inches) slice tin with baking paper, simply blitz all of the ingredients together in a food processor. The seeds will take a couple of minutes to break down, the mixture should be broken down and sticking together, but still have some visible pieces of seed.
Using a spoon or your fingers, the mixture needs to be very firmly pressed into the slice tin. This step is to tightly pack all of the ingredients together, so that they hold their shape when set. Then simply slice and enjoy!
How do I store this slice? Keep the slice in an airtight container in the fridge for up to 7 days, or freeze it for up to 3 months. Cut it into individual slices before freezing and place them into lunchboxes as required. The slice will thaw by snack time.
What makes muesli bars stick together? In this recipe, medjool dates and brown rice syrup (or maple syrup), help to bind the mixture together. While you can make some swaps to this recipe in terms of seeds and types of dried fruit that you use, I recommend keeping these two ingredients to hold everything together.
If you love easy, no bake treats, give these recipes a try!
Have you tried this recipe? Leave a comment below and let me know how you went, or send me a message. For more lunchbox inspiration, tips and to share your own recipes and creations, head over to my Facebook Group; Healthy Lunchboxes Australia.
- 1 cup rolled oats gluten free, if required
- 1 cup desiccated coconut
- ¼ cup pepitas
- ½ cup sunflower seeds
- 12 medjool dates pitted
- ½ cup sultanas
- ¼ cup chia seeds
- ¼ cup dried blueberries, cranberries or apricot
- 3 tbsp tahini
- 3 tbsp brown rice syrup
- 3-4 tbsp coconut oil
- 1 tsp vanilla optional
- Line a 15 x 25cm (6 x 10 inches) slice tin with baking paper.
- Place all of the ingredients together in a food processor and blend at high speed for 1-2 minutes, until the ingredients are completely combined and slightly sticking together.
- Place the mixture into a slice tin and use a metal spoon or your fingers to firmly press it down. Place the slice into the fridge until set (overnight, or at least 2 hours).
- Once set, cut the slice into individual pieces and store in the fridge or freezer (see notes below for storage tips). Enjoy!