Muesli bars are a lunchbox staple in many households, but with nut allergies on the rise and most daycare and preschool centres adopting nut-free policies, the traditional supermarket muesli bars are no longer an option.
Making your own at home is easy and you have the added bonus of knowing exactly what ingredients are going in them.
This muesli bar recipe cannot get any simpler. All you need to remember is 3 x 3.
- 3 Wet Ingredients (1/4 Cup)
- 3 Dry Ingredients (1/2 Cup)
- 3 Fun extras of your choice (1 TBSP)
I’ve listed some ideas below for the extras but feel free to change it however you wish and you can definitely add an extra tablespoon or two of extras and it will still turn out great.
Nut Free Muesli Bars
- 1/4 Cup Coconut Oil (or butter)
- 1/4 Cup Honey / Rice Malt Syrup
- 1/4 Cup Tahini (or nut butter of choice if not nut-free)
- 1/2 Cup Oats
- 1/2 Cup Dried Coconut (fine or shredded)
- 1/2 Cup Puffed Buckwheat or Puffed Rice
- 1 TBSP Goji Berries / Raisins / Dried Cranberries
- 1 TBSP Pumpkin Seeds (or sliced cashews or almonds if not nut-free)
- 1 TBSP Flax seeds / Sesame Seeds
- Preheat oven to 180’C
- In a saucepan, mix the coconut oil, honey and tahini and stir until it starts to bubble.
- Remove the saucepan from the heat. Add the remaining ingredients and stir. (If you find the mixture a bit runny, add some more oats or coconut.)
- Press the mixture into a pre-lined pan. I used a large bread pan for this. Press it down so that the mixture is well compacted.
- Bake for 8-10 minutes or until the top starts to go golden brown.
- Remove from the oven and press the top with the back of a spoon in order to remove any air. If you skip this step, it might start to crumble when you cut it.
- Allow to cool then place in the fridge for roughly 2 hours before cutting.