Homemade muesli bars made with rolled oats, honey, cranberries, sultanas and pumpkin seeds. Both crunchy and chewy, these muesli bars are perfect for school lunches, morning tea or as a substitute for trail mix.
The humble Muesli Bar is a staple in our house, one of our kids' go-to snacks.
I'll admit, we often buy store-bought bars for the convenience. But whenever I do make these muesli bars from scratch, I feel so satisfied. Full of excellent nutritious ingredients, and no preservatives or e-numbers, these are such a great snack for children and adults alike.
For a slightly more cakey version, check out my yummy Oaty Muesli Bar Slice, or our Oaty Chocolate Chunk Cookie Bars and Apricot and Dark Chocolate Bumper Bars.
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Ingredient notes:
- Rolled Oats: I used half rolled oats (traditional oats) and half Scotch oats (instant oats) in these bars. You could use straight rolled oats if you prefer. However using just instant oats wouldn't hold together as well.
- Pumpkin Seeds: I love the colour and taste of pumpkin seeds in my cooking, But, they are expensive. You could replace them with sunflower seeds, which are roughly half the price.
- Dried Fruit: Feel free to use your favourite dried fruit including raisins, sultanas, cranberries, chopped apricots or chopped prunes.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 180°C fan bake. Line a 28 x 16cm baking tray with baking paper. In a large saucepan, melt together the butter, honey and sugar. Stir to combine.
Remove from the heat and add the rolled oats, dried fruit and pumpkin seeds. Mix together until combined.
Press the mixture firmly into the prepared baking tray. Bake for 15 minutes or until it starts turning golden.
Remove from the oven. Leave to cool for 20 minutes and then place in the fridge to cool completely in the tray.
Remove from the fridge once set, then use a sharp knife to cut into long bars or squares.
Recipe FAQs:
Muesli bars will keep well for up to one week in an airtight container in the pantry, or fridge.
Muesli bars are versatile. Other ingredients you could use are dried apricots, sesame seeds, sunflower seeds, chocolate chips or nuts. Melted chocolate drizzled on top would also be a decadent touch.
Storage:
Muesli bars can be stored in an airtight container in the fridge or pantry for up to one week.
These muesli bars can also be frozen. Store in an airtight container or snap lock bag in the freezer for up to two months. If you place a frozen muesli bar in a lunchbox first thing in the morning, it will be defrosted by morning tea time.
Top tips:
Add in the flavours you, or your kids most enjoy. Sometimes I add chocolate chips to the top of the bars. You could also drizzle over a little melted chocolate if you like.
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Classic Muesli Bars
Homemade muesli bars full of nutritious dried fruit, seeds and rolled oats.
Ingredients
- 125g butter
- ¼ cup honey
- ¼ cup white sugar
- 1 ½ cups rolled oats
- ½ cup sultanas
- ½ cup cranberries
- ¼ cup pumpkin seeds
Instructions
- Preheat the oven to 180°C fan bake. Line a 28 x 16cm baking tray with baking paper.
- In a large saucepan, melt together the butter, honey and sugar. Stir to combine.
- Remove from the heat and add the rolled oats, dried fruit and pumpkin seeds. Mix together until combined.
- Press the mixture firmly into the prepared baking tray. Bake for 15 minutes or until it starts turning golden.
- Remove from the oven. Leave to cool for 20 minutes and then place in the fridge to cool completely in the tray.
- Remove from the fridge once set, then use a sharp knife to cut into long bars or squares.
Notes
- Use your favourite combination of dried fruit and seeds. Pumpkin seeds could be replaced with sunflower seeds.
- I used half scotch oats and half rolled oats to mix up the texture.
- Store in an airtight container in the fridge for up to a week.
- You can also add chocolate chips. Sprinkle over just after it comes out of the oven, then they will melt slightly and stick to the muesli bars.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 178Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 69mgCarbohydrates: 23gFiber: 2gSugar: 14gProtein: 2g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Danae says
Could I cook this in the air fryer? If so how long and what temperature? Thanks!
VJ cooks says
I'm sure it's possible, but I don't have experience baking with an air fryer sorry.
Kevin says
Hi
Can the amount of sugar be reduced?
VJ cooks says
I've only tested it with the amount I specify. You can amend it and see how it goes.
Lydia Macken says
After the fridge chill time the bottom is still a little wet and falls apart slightly, I chilled for 1.5 hours. Is that normal?
VJ cooks says
I would leave it for longer than that to set. Also I wonder, did you use all instant oats? That can make the slice crumblier than using the combination of quick and rolled oats.
AJ says
This looks very good - would you have any suggestion for how I could incorporate some protein powder into this recipe? Thanks 🙂
VJ cooks says
Oh I haven't tried that! Let me know how you get on.
Jan D says
These are so easy and tasty. I have made them a few times now. They taste better than store bought. I will experiment with different fruits, nuts and seeds. Thank you for a great recipe
Sarah says
Hi do you use white sugar or brown? thanks! looking forward to trying this soon
VJ cooks says
Hi Sarah, I used white sugar and have updated the recipe card to specify this. Thanks.
Kim says
Really yummy. Perfect for the lunchboxes. I added some shredded coconut to mine. Will try some chopped dried apricots next time.
VJ cooks says
Yum that sounds great! We're definitely in the lunchbox-filler zone now!
Jo says
These along with your banana bread are a family favourite - both so easy to make and great for lunches. Thanks so much
VJ cooks says
Thanks so much for the feedback, Jo 🙂
Maryja says
Hiya
Just wondering if I can make these dairy free? - would I be able to substitute the butter for something?
VJ cooks says
You could try a dairy free spread? I haven't tried that myself though sorry.
Frances says
You could use olive oil/covonut oil instead!
Jan D says
These muesli bars are great and I make them regularly. They are easy to make and tasty. So much nicer than brought ones and great in the lunchbox.
VJ cooks says
Thanks for the feedback, Jan. I love them too.
Lucas says
This is so yummy
Eve says
These are so delicious, I use coconut and pumpkin, sesame and sunflower seeds too. I even sprinkled some peanut butter powder in there, haha.
VJ cooks says
I love this! Yes, such a versatile recipe!
Shan says
I love this slice. I have been making it every week since I discovered it. So easy and delicious and amazing for school lunchboxes. Thank you
VJ cooks says
Amazing. Thanks for the feedback, Shan.