This nut free muesli bar recipe is loaded with oats, healthy seeds and dried fruit for a filling and delicious snack that will satisfy your tastebuds and keep you feeling full!
Due to nut allergies, most schools these days are nut-free zones, which can sometimes make packing healthy lunchboxes confusing. But this nut free muesli bar recipe is here to take away the school lunchbox dilemma! In addition to being delicious and safe for lunchboxes; they are cheaper, healthier and very easy to make.
Most little kids love muesli bars! But unfortunately, some muesli bars are not as healthy as they seem. Lots of store bought, packaged bars can be packed full of sugar, preservatives and other confusing ingredients that are hard to pronounce! Making your own homemade muesli bars means that you can control exactly what goes into them.
Being nut and dairy free and packed full of healthy, nutritious ingredients, these no bake muesli bars make the perfect school (or work!) lunchbox treat or portable breakfast on the go.
Muesli bars are ideal for snacking. They are portable, compact and easy for little fingers to handle. As well as being delicious, they will also give you an energy boost and help curb your appetite until your next meal.
How to make healthy nut free muesli bars;
Perfect for kids and grown ups alike, these healthy no-bake muesli bars are made using wholesome ingredients, such as rolled oats, seeds (chia, pumpkin, sunflower, sesame) and dried fruit. Plus, the ingredients in this recipe are easily interchangeable- meaning you can mix and match flavours to suit your own taste! My bars end up slightly different every time, depending on what I have available in my pantry.
To make my healthy muesli bars;
- Lightly toast the seeds and oats in a frying pan (or you can leave them raw and untoasted).
- Melt the honey, brown rice syrup and coconut oil in a saucepan until foamy and bubbled.
- Stir the warm honey mix into the seeds and add chopped dried fruit of your choice. Top with chocolate chips, or leave the chocolate out.
- Press the wet mixture firmly into a slice tin and refrigerate until solid before slicing.
* NOTE- these bars do hold together nicely with coconut oil, but are best kept cold where possible. You can substitute the coconut oil for the same quantity of butter if you prefer a firmer, more solid bar.
Try adding some of these other nut free muesli bar ingredient ideas;
This recipe is so versatile and you really can mix and match depending on what you have available in the cupboard. Try swapping out some of the ingredients for these ones, or your own personal favourites!
- Dried cranberries
- Linseed meal
- Cacao nibs
- Hemp seeds
- Puffed rice
- Freeze dried strawberries
Can you freeze muesli bars?
These muesli bars can be stored in an airtight container in the fridge for up to ten days. You can also freeze homemade muesli bars just like you would for cookies, bliss balls or other lunchbox treats.
Being a busy mum of four, I am all about convenient and easy lunchbox snacks that can be made and stored in bulk. This nut free muesli bars recipe makes 20 large, freezer friendly bars that can be individually wrapped and stored in the freezer, ready to grab-and-go on busy mornings.
For ease on a busy school morning, pre-wrap these no bake muesli bars in baking or parchment paper, or leave them loose.
Here are some other flavour packed, healthier lunchbox or party food recipes that you will love;
- Veggie packed nuggets
- Vanilla bean chia pudding
- Caramel bliss balls
- Corn and feta fritters
- Easy zucchini slice
- Nut free choc mint bliss balls
If you tried this healthy, nut free muesli bar recipe a try, I’d love to hear about it! Feel free to leave a comment or review below, or send me a message. For more food inspiration, tips and to share your own recipes and creations, head over to my Facebook Recipe Group.
Check out these tips for packing healthy school lunches. Or, try my new ebook containing 60 freezer friendly school lunchbox recipes that are NUT and REFINED SUGAR FREE.
Healthy Nut Free Muesli Bar Recipe
- 1 cup rolled oats
- 1 cup desiccated coconut
- ⅓ cup sesame seeds
- 1 cup sunflower seeds
- ½ cup pepitas
- ¾ cup chia seeds
- 1 cup dried fruit sultanas, dried apricots
- 1 cup cornflakes or puffed rice
- ½ cup dark chocolate chips optional
- ¾ cup honey
- 150 grams butter about ⅔ cup. Or use coconut oil, if preferred
- ⅓ cup brown rice syrup or brown sugar
- Line a large slice tin with baking paper.
- Add the oats, coconut, sesame, sunflower seeds, pepitas and chia to a large frying pan and stir over medium heat until lightly toasted and slightly browned. (You can skip this step and leave them raw and untoasted if you prefer).
- Transfer the oat mixture to a large mixing bowl.
- In a small saucepan, heat the honey, butter (or coconut oil) and brown rice syrup over low heat, stirring occasionally.
- Add the honey mixture to the oat mixture and stir to combine.
- Using the back of a metal spoon, very firmly press the muesli mixture into the baking tray until firm and flat. Once the mixture has slightly cooled, press the choc chips gently into the top (they will melt otherwise!).
- Refrigerate for at least 5 hours to set before cutting. Once set, cut into bars in your desired size. This recipe makes 20 large bars but could be easily made smaller or larger.
- Store in the fridge for up to 10 days, or store in an airtight container in the freezer until required.
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