The Very Best Homemade Muesli Bars

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! 

A stack of cut Muesli bars filled with rolled oats, nuts, seeds, and dried fruit

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.

A close up of Muesli Bar slices showing a filling of rolled oats, nuts, seeds, dried fruit and more

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.

Looking down on a pile of homemade muesli bars, filled with rolled oats, nuts, seeds and dried fruit

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!!!

A homemade muesli bar showing texture of nuts, seeds and dried fruit, served on a black and gold plate

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. 

A stack of homemade muesli bars sitting on a copper wire tray

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.

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! 

The Very Best Homemade Muesli Bars

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! 
5 from 14 votes
Print Pin Rate
Course: healthy snacks
Cuisine: muesli bars
Keyword: homemade muesli bars
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 16 pieces
Calories: 483kcal

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

Calories: 483kcal | Carbohydrates: 59g | Protein: 9g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 1mg | Sodium: 120mg | Potassium: 283mg | Fiber: 6g | Sugar: 21g | Vitamin A: 15IU | Vitamin C: 0.1mg | Calcium: 42mg | Iron: 6.9mg
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

A close up of homemade muesli bars showing contents of oats, nuts, seeds and dried fruit

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82 Comments
  1. Mary Dowsey-Herington says:

    5 stars
    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!

  2. Lauren Richardson says:

    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!

    1. Sarah says:

      5 stars
      When I put the ingredients that I used into a nutrition calculator it came out at 235 for 16 serves. I used a mix of pumpkin sunflower flax and sesame seeds plus hazelnuts for the trail mix, and I used tahini in place of the nut butter. No dried fruit, and I used dark choc chips (dairy free).
      You could definitely reduce the sugar and cut them up smaller if you wanted a lower calorie snack.
      I’ve also used a rice malt syrup in the past which is lower in calories than honey (and then makes the recipe vegan if that’s something that you need).

  3. Julia says:

    How do I stop it from Falling apart like granola!! Every time I make muesli bars they are granola not bars..!! Grrr

    1. Lucy says:

      Hi Julia, my top tips are to press the mixture super hard into the tin, allow it to cool completely in the fridge for a few hours (or overnight) before cutting and use a super sharp knife!

      1. Dee says:

        I use a mini silicone muffin tray and they pop out super easy and are a little more than bite size 🙂

        1. Lucy says:

          That’s a great idea!

    2. Brooke Javens says:

      Honey will cool setting it.

  4. Kim says:

    5 stars
    Thank you so much for this wonderful recipe, these muesli bars are absolutely delicious. I don’t know if I will bake them too often as I can’t stop eating them and I’ll be the size of a house.

    1. Lucy says:

      Oh thank you so much for your lovely feedback – I’m so glad you enjoyed them! xx

  5. Brooke Javens says:

    I made it with raw cashews, dry porridge, chia seeds, half coconut oil half rice bran oil, drizzled honey on top broke up rice cakes up and put about only 12 mini marshmallows on top…and peanuts.

    1. Lucy says:

      Oh my goodness! Yum!

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