Muesli Bars Recipe – Australian Special
Muesli Bars are a nutritious and versatile snack that combine wholesome rolled oats, crunchy nuts and seeds, and the natural sweetness of dried fruit for a satisfying bite. Whether you need a quick breakfast on the go or a healthy snack between meals, these Australian-style muesli bars deliver energy, flavor, and texture in every square. With options to swap ingredients—like using peanut butter or almond butter, or adding chocolate chips or coconut—this recipe adapts to your taste. Perfect for school lunches, hiking, or just keeping handy in your pantry.
- Prep Time5 min
- Cook Time10 min
- Perform Time30 min
- Total Time45 min
Muesli Bars Ingredients:
- 2 cups rolled oats
- 1/2 cup nuts (e.g., almonds, walnuts), chopped
- 1/2 cup seeds (e.g., sunflower seeds, pumpkin seeds)
- 1/2 cup dried fruit (e.g., raisins, cranberries), chopped if large
- 1/2 cup honey or maple syrup
- 1/4 cup almond butter or peanut butter
- 1/4 cup brown sugar or coconut sugar (optional, for extra sweetness)
- 1/2 teaspoon vanilla extract
- A pinch of salt
How to make Muesli Bars:
Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
Toast Oats and Nuts: Spread the rolled oats and chopped nuts on a baking sheet. Toast in the preheated oven for 8-10 minutes, stirring halfway through, until lightly golden and fragrant. Let them cool slightly.
Prepare Wet Ingredients: In a medium saucepan, combine the honey (or maple syrup), almond butter (or peanut butter), and brown sugar (if using). Heat over medium-low heat, stirring until the mixture is smooth and well combined.
Mix Dry Ingredients: In a large bowl, mix the toasted oats, nuts, seeds, dried fruit, and a pinch of salt.
Combine and Stir: Pour the warm honey mixture over the dry ingredients. Stir until everything is evenly coated and combined.
Press into Pan: Transfer the mixture to the prepared baking pan. Use the back of a spoon or your hands to firmly press the mixture into an even layer.
Chill and Set: Refrigerate the pan for at least 2 hours or until the bars are firm and set. You can also freeze them for quicker setting.
Cut and Serve: Once set, lift the bars out of the pan using the parchment paper. Cut into squares or rectangles. Store in an airtight container.
Recipe Notes:
Customization: Feel free to add or substitute ingredients like different nuts, seeds, dried fruits, chocolate chips, or coconut flakes to suit your preferences.
Binding & Texture: If the mixture feels too dry or crumbly, add more almond (or peanut) butter or honey; if too sticky, mix in extra oats.
Storage Tips: Store at room temperature for about a week, or refrigerate for up to two weeks; wrap tightly or use an airtight container.
Vegan Version: Use maple syrup instead of honey and confirm that your nut butter contains no animal-derived ingredients.
Serving Suggestions: Chill well before cutting to get clean squares; these bars make great grab-and-go breakfast bites or post-workout fuel.
