Baked Muesli Bars
Dairy free, Egg free, Gluten Free, Nut free, Vegetarian
About the recipe
These baked muesli bars are an easy, nourishing snack packed with oats, seeds, and fruit – naturally sweetened and perfect for lunchboxes or breakfast on the go.
These oven-baked muesli bars are a nourishing snack that’s as versatile as it is delicious. Made with whole oats, nuts, seeds, and naturally sweetened with honey, they’re the perfect make-ahead option for school lunchboxes, on-the-go snacks, or quick breakfasts. One of the best parts about this recipe is how adaptable it is – you can change up the nuts, seeds, and dried fruit depending on what you have in the pantry.
You can easily make these nut-free by using all seeds (like pepitas, sunflower, sesame, hemp, or linseeds), making them suitable for daycare and school. The tahini and coconut oil help bind everything together while adding a creamy, slightly nutty flavour that pairs beautifully with the chewy dried fruit. These bars are rich in fibre, healthy fats, and protein – a great way to keep little tummies fuller for longer.
Age Appropriate:
Suitable from 18 months+
Storage for freezer and fridge:
Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months. Layer between baking paper to prevent sticking. Defrost at room temperature before serving.
Ingredients
1¾ cups rolled oats
1¼ cups chopped nuts or seeds (*see note)
2 tablespoons chopped nuts or seeds for sprinkling on top (such as sesame seeds)
1 cup dried fruit (goji berries, currants, sultanas, raisins, chopped figs, or chopped dried apricots)
80 grams coconut oil
110 grams tahini
110 grams honey
Method
- Preheat the oven to 180°C. Line a 24cm square baking tin (or similar) with baking paper.
- In a large bowl, combine the oats, nuts, and seeds.
- Place a small saucepan on the scales and add the coconut oil, tahini, and honey directly into the pot to measure — less washing up! Warm gently over low heat until melted and combined.
- Pour the wet ingredients into the dry ingredients and mix well to combine.
- Press the mixture firmly into the prepared tin, sprinkle the extra nuts or seeds over the top, and bake for about 20 minutes or until golden brown.
- Allow to cool completely before slicing into bars.
Ingredient Swaps:
Make it nut-free by using all seeds (pepitas, sunflower, sesame, hemp, linseeds).
Swap tahini for almond butter, peanut butter, or cashew butter if preferred.
Use maple syrup or rice malt syrup instead of honey for a vegan option.
Change up the dried fruit – cranberries, cherries, or dates work beautifully too.
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