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sliced muesli bars topped with chocolate chips on a white table
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5 from 13 votes

Homemade Muesli Bars

Packed full of chewy dried fruit and crunchy seeds, these delicious homemade muesli bars make a healthy snack that everyone will love! There's no baking required, they are quick and easy to prepare with basic pantry ingredients and they are a guaranteed lunchbox favourite!
Prep Time5 minutes
Cook Time10 minutes
Setting time1 hour
Total Time15 minutes
Course: Snack
Cuisine: Australian
Servings: 18
Calories: 165kcal

Ingredients

  • 130 grams butter (½ cup)
  • ¾ cup coconut sugar (100 grams)
  • 4 heaped tbsp honey
  • ½ cup pepitas
  • ½ cup sunflower seeds
  • 1 cup dried fruit choose a mix of your favourites; currants, apricots, cranberries, blueberries, sultanas, apples.
  • ¼ cup chia seeds
  • ½ cup shredded coconut
  • 1 cup oats
  • 2 cups Rice Bubbles also called Rice Krispies

Optional, for topping

  • cup chocolate chips dark, milk or white.

Instructions

  • Line a 20 x 30cm (8 x 12") slice tin with baking paper.
  • In a small saucepan, heat the butter, coconut sugar and honey over low heat, stirring occasionally.
  • Mix the remaining ingredients in a large mixing bowl and stir to combine.
  • Add the honey mixture to the seed mixture and stir to combine.
  • Using the back of a metal spoon (or the bottom of a cup with a layer of baking paper over the slice), very firmly press the muesli bar mixture into the slice tin until firm and flat. Once the mixture has slightly cooled, press the choc chips gently into the top (they will melt otherwise!).
  • Place the slice into the fridge or freezer for at least an hour to set before slicing. Slice into pieces of desired size (this recipe makes around 18-20 bars).
  • Store in the fridge for up to 7 days, or store in an airtight container in the freezer for up to 3 months.

Notes

  1. This recipe is versatile, so you can easily add your favourite dried fruits, flavours, seeds or chocolate.
  2. Be sure to press the mixture very firmly into the tin to help everything bind together. Use a metal spoon or use your hands or the bottom of a cup with a layer of baking paper in between.
  3. Don’t cut the chilling time short. It may be tempting to slice at eat these bars right away, but in order for them to become chewy and hold firmly together, they need to chill. Pop the pan into the fridge or freezer for at least an hour before slicing.
  4. Storage; keep these bars in the fridge, stored in an airtight container for up to a week. You can also pop them in the freezer and keep them for 3 months. Separate any layers with baking/paper.
  5. For lunchbox prep, make a double or triple batch and keep them in the freezer, ready to grab-and-go for the school term ahead. They will thaw in lunchboxes by snack time!
  6. Please note that the nutrition information is based on these bars being sliced into 18 pieces, with each piece being one serve. The nutritional information is an estimate only.
  7. This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.

Nutrition

Calories: 165kcal | Carbohydrates: 18g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 42mg | Potassium: 97mg | Fiber: 2g | Sugar: 9g | Vitamin A: 341IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 2mg