These really are the very best homemade muesli bars… soft & chewy with just the right amount of crunch! Made with rolled oats, puffed rice, honey, nuts, seeds, dried fruit, coconut oil, nut butter and more!
You know how everyone has a few recipes that are their all-time favourites? The ones that they make over and over again? Well this is one of mine! Yep, these really are the best homemade muesli bars.
What makes them so good?? Well they have just the right amount of chewiness to crunchiness! They’re soft and delicious on the inside and perfectly crispy on the outside. YUM.
Oh and you know what else makes them the best homemade muesli bars EVER!!!?? The fact that this recipe is SO versatile. You really can’t go wrong! You can substitute the honey for rice malt syrup, the peanut butter for any nut butter or the trail mix for any of your favourite nuts, seeds or dried fruits. See… how versatile is that!!!
This recipe is based on my original ‘Soft & Chewy Muesli Bars’ but has been updated to include grams as well as Thermomix instructions. And there’s also now a video to show just how simple these babies are to make!
Or for something a little different, check out my Almond, Cranberry & Dark Chocolate Muesli Bars.
So whether you’re filling up your kiddies lunchbox, making yourself a mid-afternoon pick me up or just baking for the fun of it, promise me you’ll give these a go! They really are the best homemade muesli bars (and they’re SO easy!!).
PS. These are totally freezer-friendly, so pop any leftovers into an airtight container and freeze for up to 3 months.
VIDEO: HOW TO MAKE HOMEMADE MUESLI BARS
The Very Best Homemade Muesli Bars
Ingredients
- 1/2 cup (100g) coconut oil (liquid)
- 1/2 cup (170g) honey
- 1/2 cup (125g) peanut butter or any nut butter
- 1/4 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2/3 cup (135g) brown sugar
- 1 2/3 cups (150g) rolled oats
- 1/2 cup (50g) desiccated coconut
- 1 1/4 cups trail mix (mix of nuts, seeds and dried fruit)
- 1/3 cup (40g) plain flour
- 1 cup (25g) puffed rice (rice bubbles or similar)
- 1/2 cup chocolate chips
Instructions
Conventional Method
- Preheat oven to 160 degrees celsius (fan-forced). Grease and line a 28cm X 20cm rectangular slice tin with baking paper.
- Place the coconut oil, honey and peanut butter into a microwave-safe bowl. Heat until just melted and stir together.
- Add the cinnamon, vanilla extract, salt and brown sugar and mix together well.
- Add the rolled oats, coconut, trail mix, plain flour and puffed rice. Mix together.
- Add the chocolate chips and mix to combine.
- Pour the mixture into the prepared tray and press down firmly and evenly.
- Bake for 25-30 minutes or until just golden. Allow to cool completely before cutting into slices.
Thermomix Method
- Preheat oven to 160 degrees celsius (fan-forced). Grease and line a 28cm X 20cm rectangular slice tin with baking paper.
- Place the coconut oil, honey and peanut butter into the Thermomix bowl. Melt on 90 degrees, 2 minutes, Speed 2 (or until melted).
- Add the cinnamon, vanilla extract, salt and brown sugar and mix on Speed 4, 5 seconds.
- Add the rolled oats, coconut, trail mix, plain flour and puffed rice. Mix on Reverse, Speed 2, 10 seconds. Scrape down the sides of the bowl and repeat.
- Add the chocolate chips and mix with the spatula to combine.
- Pour the mixture into the prepared tray and press down firmly and evenly.
- Bake for 25-30 minutes or until just golden. Allow to cool completely before cutting into slices.
Nutrition
I too have changed the recipe. I used muesli (not toasted) straight from a packet with berries and nuts (I always mix two varieties of muesli together!
Lindt chocolate cranberry and raspberry instead of chocolate chips, no sugar, it’s sweet enough just tasting from the bowl. I like the idea of an egg, but may become to cake texture, thinking about that one!
Perfect!!!!
Hi Lucy, these look delicious, can’t wait to try them! Quick question – is the calorie count of 483 per serve or is the total amount of calories in the receipe? Thank you!