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Healthy nut-free muesli bars

Healthy nut-free muesli bars

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • 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


  1. Preheat the oven to 180c.

  2. In a small saucepan, heat the butter and rice malt syrup, until just starting to bubble, then simmer for 5 minutes, without stirring.
  3. Take off the heat, and allow to cool. Once cooled add in vanilla essence and a pinch of salt, and stir through.
  4. Combine the rolled oats, rice bubbles, seeds, dried fruit and coconut in a large bowl.
  5. Pour over the butter and syrup mixture, and mix together with a wooden spoon.
  6. 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.

  7. 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.
  8. Cool completely before cutting into 10cm long bars.

Recipe Notes

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.