Our kids go crazy for these healthy nut-free muesli bars. You’ll find this recipe is so easy to knock together, and you can mix and match different dried fruits and add other flavours. They’re really versatile, fairly healthy and super-easy. The perfect home-made kid’s snack…
It’s important that these muesli bars, or granola bars, are nut-free as our kids’ kindy and pre-school are both nut-free environments now.
The oats provide plenty of stamina, the seeds and fruit get at least a little vitamin and antioxidants into them, and the rice malt syrup is a much healthier sweetener.
A single batch goes a really long way too.
I cut this recipe into about 20 smaller bars. I keep them in the freezer, and pull out 6 at a time to store in the fridge for the week. When you think that a box of muesli bars usually only has 6 in it, you’ll wonder why you didn’t start making these ages ago.
For a more decadent and nut-filled version, check out our nut and honey muesli bars recipe.
Here’s a couple of useful tips:
- Make the muesli bars in a baking dish, lined with baking paper. Then use another sheet of baking paper to push the muesli bar mixture down really firmly. I use my knuckles and the palm of my hand to really push the mixture down, so that it’s hard and compact.
- Cool the mixture completely in the fridge before you cut them. This takes up to an hour, and when the bars come out they’ll be nice and firm, which helps to cut straight bars.
- When the bar mixture comes out of the fridge, turn it out upside-down onto a chopping board. Peel off the baking paper and cut it with a long, sharp knife.
Healthy nut free muesli bars recipe
Healthy nut-free muesli bars
- 1/2 c butter
- 1/2 c rice malt syrup or 1/3 c honey, or maple syrup
- 1 1/2 c rolled oats
- 1 c rice bubbles
- 1/3 c sunflower seeds
- 1/3 c pumpkin seeds
- 1/3 c dried apricots chopped
- 1/3 c coconut threads
- 1/3 c dried cranberries chopped
- 1/4 t vanilla essence
- Pinch of salt
- 1/2 t cocoa nibs optional
Preheat the oven to 180c.
In a small saucepan, heat the butter and rice malt syrup, until just starting to bubble, then simmer for 5 minutes, without stirring.
Take off the heat, and allow to cool. Once cooled add in vanilla essence and a pinch of salt, and stir through.
Combine the rolled oats, rice bubbles, seeds, dried fruit and coconut in a large bowl.
Pour over the butter and syrup mixture, and mix together with a wooden spoon.
Tip the muesli mix into a baking dish, lined with baking paper. Sprinkle over cocoa nibs if using. Lay another piece of baking paper on top and press the mixture tightly into the dish. Remove top layer before baking.
Bake in the pre-heated oven for around 20 minutes, or until mixture has just started to change colour. Don't overcook, or the muesli bars will become very crunchy.
Cool completely before cutting into 10cm long bars.
Store wrapped in baking paper in a sealed container. Muesli bars will last for up to a week, and unused bars can be frozen for up to a month.
For more great baking recipes, check out our Food and Nutrition: Baking section.