Easy No-Bake Muesli Bar Recipe
*Updated September 2024
Save the oven and make my Easy No-Bake Muesli Bars! They're nut-free, healthy, and packed with protein and seeds to fill the kids up for their school lunchbox.
Pin the No-Bake Muesli Bar Recipe Here.
You can use any dried fruit you like for the top. Apricots, dates and mangos are my babes' favourite or leave them off entirely and keep them plain.
Here's how to make a batch...
Toast the seeds with oats to get some colour and flavour in. Melt the tahini and honey mixture at the same time.
Blitz the seed and oat mixture for a few seconds, until it's less chunky, and then stir in the melted tahini mixture.
Spoon into a lined tin and top with your dried fruit.
Leave to set in the freezer, and spoon melted chocolate over the top.
Cut into bars and store in the freezer for lunchboxes. Be sure to keep it 'chilled' otherwise, them they will melt.
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Easy No-Bake Muesli Bars - Nut-Free!
- Total Time: 45 minutes
- Yield: 20
Description
My Easy No-Bake Muesli Bars are great for brekkie or the kids’ lunchboxes. The recipe makes 20 bars so you'll have a few leftovers. I keep mine frozen and pull them out on the day, ensuring I keep them cold in the babes lunchbox.
Ingredients
- 1/2 cup hulled tahini
- 1/3 cup honey, rice malt syrup or maple syrup
- 125g butter or coconut oil
- 2 tbsp vanilla bean paste / powder
- 1 1/2 cups whole oats
- 1 cup desiccated coconut
- 2 tbsp chia seeds
- 1 1/2 cups mixed seeds – sesame, pumpkin or sunflower
- ½ cup dried mangos
Instructions
- Line a 28cm x 18cm pan with baking paper. In a small saucepan, combine the tahini, syrup, butter and vanilla and stir over a low heat until combined. Meanwhile, gently toast all remaining ingredients (except the apricots) in a large frypan over a low heat until just browned and fragrant.
- Pour the toasted mixture into a blender and pulse for a few seconds until it’s roughly chopped. Then combine the wet and dry mixtures in a bowl. Press the mixture into the lined pan, ensuring there are no holes. Slice the mangos and scatter them on top, pressing down gently.
- Place the pan into the freezer and allow the mixture to set for half an hour. Once firm cut into bars and enjoy. Store any remaining muesli bars in the freezer.
- Make these up the night before or on the weekend when you have a little extra time. Store them in the freezer until the morning you’re ready to gobble them up.
Notes
- You CAN stir your fried fruit through the mix, that works great too.
- Catering for an allergy:
Dairy free: Switch the butter for coconut or macadamia oil
Fructose free: Leave off the mangos and use only rice malt syrup in the bars
Wheat free: Use quinoa or rice flakes instead
Add nuts: Sub the mixed seeds for your favourite nut and the tahini for nut butter.
- Prep Time: 15
- Cook Time: 30
Nutrition
- Serving Size: 20
- Calories: 0
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Protein: 0
- Cholesterol: 0
Pin the recipe here
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