Crunchy and chewy muesli bars made from a combination of nuts, toasted seeds, coconut and rice bubbles mixed with a golden honey toffee. A great treat for school lunches.
I've made a variety of muesli bars over the years. These delicious Nuts and Seeds Bars are unique in that they don't have any dried fruit or rolled oats in them. In fact they are mostly nuts and seeds!
If you like sesame snaps (those moreish little treats available from Asian supermarkets) then you will love the flavour of these muesli bars. An excellent treat for kids and adults alike.
- Honey: The honey is critical for holding everything together. You can use liquid or solid honey.
- Nuts and seeds: Use your favourite combinations of nuts and seeds.
- Rice bubbles: To make these bars gluten free, use gluten free rice bubbles instead of regular rice bubbles.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Line a 27 cm x 17cm slice tray with baking paper.
In a dry frying pan over a gentle heat, toast all of the seeds for 5 minutes. Stir constantly to ensure they don’t burn.
Remove from the pan and place in a large mixing bowl. Add the nuts, coconut and rice bubbles then set aside.
In a saucepan, melt the butter, sugar and honey until bubbling. Stir while bubbling for 2-3 minutes.
Pour the honey mix over the nuts and seeds then quickly mix to combine.
Add to the lined slice tin and spread out to the edges using a metal spoon to press it down.
Place in the fridge until set. Use a sharp knife to cut into bars.
Depending on how cold/well-set the muesli bars are, you can either use a large, sharp chef's knife, or a serrated bread knife. For clean lines, carefully wipe the knife between slices.
Absolutely! As long as they add up to 1 cup of seeds, you can use whichever you have to hand.
These muesli bars are best kept in an airtight container in the fridge for up to a week.
Once the honey mix has come to the boil and turned a lovely golden colour, you will need to move quickly so that it doesn't set. Have your bowl of nuts and seeds right next to the stove top, alongside a good spatula. Work quickly to scrape all the honey mixture from the pot and combine the wet and dry ingredients together.
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- ¼ cup sesame seeds
- ½ cup sunflower seeds
- ¼ cup pumpkin seeds
- ½ cup roasted cashews, roughly chopped
- ½ cup roasted almonds, roughly chopped
- 1 cup desiccated coconut
- ½ cup rice bubbles
- 100g butter
- 150g brown sugar
- ¼ cup honey
- Line a 27 cm x 17cm slice tray with baking paper.
- In a dry frying pan over a gentle heat, toast all of the seeds for 5 minutes. Stir constantly to ensure they don’t burn.
- Remove from the pan and place in a large mixing bowl. Add the nuts, coconut and rice bubbles then set aside.
- In a saucepan, melt the butter, sugar and honey until bubbling. Stir while bubbling for 2-3 minutes.
- Pour the honey mix over the nuts and seeds then quickly mix to combine.
- Add to the lined slice tin and spread out to the edges using a metal spoon to press it down.
- Place in the fridge until set. Use a sharp knife to cut into bars.
- Any combination of your favourite nuts would work in this recipe.
- To make these gluten free - use gluten free rice bubbles instead.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 215Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 13mgSodium: 348mgCarbohydrates: 22gFiber: 2gSugar: 16gProtein: 3g
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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