Muesli Bars


  • 1/2 cup butter
  • OR 1/2 cup coconut oil
  • 1/2 cup crunchy peanut butter
  • OR 1/2 cup tahini
  • 1/3 cup maple syrup (or alternative)
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/3 cup brown sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups rolled oats
  • 1 1/2 cups rice bubbles (puffed rice)
  • 1/4 cup wholemeal flour
  • 1/2 cup crushed nuts
  • 1/2 cup dried fruit (sultanas, cranberries, candied orange)
  • 1/2 cup mixed seeds / cacao nibs
  • 2 1/2 tbsp desiccated coconut


  • Prep Ingredients: Melt the butter or coconut oil and set aside.
  • Preheat oven to 180 degrees Celsius and line a rectangular baking tray with baking paper.
  • Heat coconut oil, peanut butter and maple syrup in a pan on low heat (or in the microwave) until melted and combined.
  • Add in salt, cinnamon, brown sugar, and vanilla and stir until everything is well combined.
  • Add the rolled oats, flour, coconut, nuts, dried fruit and spread evenly in the wet mixture.
  • Finally, add the puffed rice and seeds/cacao nibs.
  • Pour and press mixture into the rectangular pan, ensuring you still have some baking paper hanging out from the tray for easy removal later on.
  • Bake for about 20-25 minutes, until the mixture is solid and the edges are browned.
  • Allow to cool completely before removing from the pan and cutting into bars.

Gluten free adaptation:
Swap oats for gluten free oats (keep to 1/2 cup per serve).
Use gluten free flour.

FODMAP friendly adaptation:

Use buckwheat, rice or spelt flour

Swap dried fruit for additional dried shredded coconut (same quantity)

Nut free adaptation:
Use Tahini instead of peanut butter.