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.
- 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.
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.
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.
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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- 125g butter
- ¼ cup honey
- ¼ cup white sugar
- 1 ½ cups rolled oats
- ½ cup sultanas
- ½ cup cranberries
- ¼ cup pumpkin seeds
- 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.
- 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: 1
Amount 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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