This healthy no bake muesli bars is nut-free and a quick and easy snack that’s perfect for lunchboxes or as an on-the-go treat. Packed with wholesome ingredients like oats, seeds, and coconut, it’s a great option when you want something nutritious that doesn’t require turning on the oven.
These fast treats came about one morning when I opened the freezer and alas, no lunch box fillers. No time to bake, what could I do but invent a nut-free, healthy no bake muesli bars? QUICKLY!
Health benefits
Well, the oats are a nourishing, high fibre, nerve supporting food. The seeds and coconut provide good fats, protein, and energy (of the slow release kind). The cinnamon further stabilises blood sugars. If you use brown rice syrup, they are also fructose friendly. These simple treats are full of nutrition and will sustain, satisfy and nourish your body – they are the perfect healthy snack. They are also great for kids with nut allergies.
Why these homemade granola bars are SO much better than any supermarket breakfast or muesli bar…
Here I go, getting on my high horse again. But the health claims on these bars just make me shudder. A warning would be more appropriate in many cases. Many commercial bars have almost as much sugar as a chocolate bar, alarming amounts of highly processed vegetable or seed oils (find out why you need to avoid these here) and ‘fruit’ that is more a product of chemistry than nature. These homemade muesli bars are whole and nourishing in ways that any supermarket or even health food brands could never be. For my detailed analysis of why there’s nothing good or healthy about processed muesli bars, click here.
These nut free granola bars are just too easy to make, so no excuses for processed bars anymore;)
Ingredients
You’ll need rolled oats, a variety of seeds (sesame, pumpkin, sunflower, and chia), desiccated coconut, ground cinnamon, butter, and your choice of sweetener—rice malt syrup or raw honey. For a bit of extra flavour or texture, add dried fruit (like sultanas or cranberries) or cacao nibs.
How to make these healthy no bake muesli bars
Start by combining the butter, sweetener, and cinnamon in a small pot over low heat until melted. You can either toast the oats, seeds, and coconut for a richer flavour or use them raw for a quicker option. Mix the dry ingredients with the melted butter mixture in a bowl and press it all firmly into a lined slice tin. Pop it into the freezer for 10 minutes to set, then slice into bars. We’ve also included a Thermomix method too!
Serving suggestions and how to store
These muesli bars are perfect for lunchboxes or a quick snack at home. Store them in the fridge or freezer to keep them firm. For lunchboxes, freeze the bars and pack them from frozen to keep them fresh until snack time. In warmers climates, pack against an ice brick to keep them well chilled.
Vary this healthy no bake muesli bars recipe
For a dairy-free version, use coconut oil or ghee. To make it gluten-free, swap the oats for quinoa flakes. If you’re avoiding fructose, use rice malt syrup instead of honey, and for a vegan option, use rice malt syrup and coconut oil. You can also adjust the seeds based on preference or leave out the ones your kids don’t like! Or add chocolate chips (or a chocolate drizzle) for a special treat.
For a crispy baked Choc Chip Muesli Bar click HERE.
Or browse our whole range of Muesli Bars HERE.
Or, for more delicious, healthy and easy to make wholefood treats, click HERE.
Ingredients
- 100 g rolled oats (1 cup) see gluten-free below
- 60 g sesame seeds (½ cup)
- 60 g pumpkin seeds (½ cup)
- 60 g sunflower seeds (½ cup)
- 1 tbsp chia seeds ground is best, or flax seeds
- 60 g desiccated coconut (1 cup) or shredded
- 1 tsp ground cinnamon
- 125 g butter
- 170 g rice malt syrup or honey (½ cup) you can play around with the amount of sweetener - as my families palate has become less sweet over time, I generally only add ¼ cup of RMS and even less if using honey these days
Optional
- 80 g dried fruit (½ cup) organic or additive-free preferably
- 30 g cacao nibs (¼ cup)
Method
- In a small pot, combine the butter, sweetener and cinnamon over a low heat, stirring until combined. If using a Thermomix, heat 2mins, temp 90, speed 3.
- You have a couple of options here. For a tastier slice, throw the oats, seeds, and coconut into a large pan and toast over a low heat for 5-10 minutes, stirring often (the coconut will colour and the pepitas will start to pop).
OR
- Combine the dried ingredients raw.
- Add the dried mix to the butter / sweetener mix, (plus dried fruit or cacao nibs if using) and mix until combined. If using a Thermomix, blend 30sec, reverse, speed 3 (you may need to scrape the sides). See my lunch box tip below.
- Press into a small slice tin lined with baking paper (I use a wet stainless steel serving spoon). Put it in the freezer for 10 minutes or until set.
- Remove from the tin and cut into squares.
Store
- It is best to keep refrigerated or frozen.
Variations
Dairy-free
Use coconut oil or ghee instead of butter. If using coconut oil, you will just need to make sure it is kept cold or it will fall apart more quickly than the butter version.Gluten and grain-free
Use quinoa flakes (may just need to increase the quantity slightly).Low-fructose
Use brown rice syrup instead of honey.Vegan
Choose rice malt as your sweetener. Use coconut oil instead of butter (it will need to be kept chilled).Sesame-free
Replace them with another seed or nut.Coconut-free
Replace the coconut with ground seeds or nuts.Do kids fuss over the seeds or consistency?
Either leave the ones they dislike out and increase those they do like, or grind them up. You can even process the whole mix of dried ingredients to make a finer, less chunky slice.Lunchbox Tip
For a slice that holds together better, use butter or ghee (coconut oil melts more rapidly) and process the mixture so it is fine and sticks together better (TMX 10sec, speed 5). Use the back of a big wet spoon to really compact it into the tray. My kids prefer this to a chunky consistency and it is definitely better for holding together in the lunch box. Also, store it in the freezer and pack from frozen in an insulated lunch box (with a cold pack). It will be defrosted and ready to eat come morning tea. There are over 50 delicious, easy to make nut-free recipes in my best selling ebook “The Well Nourished Lunchbox” – more details and a video of what’s inside HERE. Whilst your there, check out the amazing reviews for the ebook.Have a play with this recipe. Please let me know if you discover any interesting variations and I'd love to receive your comments below.
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Edina says
Love this, thanks. We’re always looking for lunch box fillers so will definitely be making these x
Georgia Harding says
Great, it’s so simple. Just remember the ice pack in the lunch boxes as the weather warms up or they’ll melt. G x
Rosanne O'Brien says
Hi Georgia this recipe is similar to one I make. Will try your version though as mine has brown sugar in as well. Interested to see the taste difference using just butter and rice syrup. Thx
Georgia Harding says
Rosie the rice syrup (being fructose free) is a lot less sweet than sugar or honey. If you have a sweet palate, either use honey or extra rice syrup (or a mixture) and taste the mixture before setting it into the tin. If it’s not sweet enough, add more until it is. I use only the bare minimum when it comes to sweeteners, so my measurements may not be sweet enough for some. G x
Nat says
Yum. I’ll make this for Nik today. He’s a seed freak.
Georgia Harding says
Let me know what he thinks. G x
Sally says
Just made these, delicious! And so quick and easy, I just substituted the coconut for rice puffs and threw in a handful of chopped raw cashews, the rice syrup gave them a lovely flavour, I found about 4 tbsps plenty sweet enough. Kids will be very please when they get home from school 🙂 – Sally
Georgia Harding says
Your improvisations are great. I also love hearing how much sweetener is enough. I’m always cautious that I may be under doing it as I don’t like really sweet things. Thanks Sally. G x
Tracey says
Made these tonight for the kids lunch boxes tomorrow, quick, easy and delicious
Georgia Harding says
They are aren’t they Tracey. Thanks for trying them out. G x
Elizabeth says
These are very delicious!! Thanks for the recipe but do you know if there is any other way to stop them from melting? Mine seem to fall apart after about 10 mins.
I’ve made mine gluten and fructose free as I am allergic to fructose and my partner is a celiac. I put in rice puffs instead of oats and used rice malt syrup 🙂
Georgia Harding says
Hi Elizabeth. As I mentioned in the recipe, butter and coconut oil both melt at room temp (especially on warm days) and there’s simply no avoiding this in raw slices. I personally keep mine in the freezer (or fridge) and eat immediately. If packing in a lunch box, I pack it up against an ice brick. Try quinoa flakes instead of rice puffs (or a mix) as they offer much more nourishment than a puffed grain (I’ll post on why shortly) and will hold together better I should think. Hope this helps. G x
Ali says
Maybe you could pop them in a patty pan? Just a thought 🙂
Joanne says
Very tasty. I made mine gluten free and used rice malt syrup as i have coeliac and I also added a handful of chopped dates and craisins. So easy to make too.
Georgia Harding says
Pleased you liked it and love your improvisations. G x
Jules says
Thanks so much for this recipe! Made these today in my Thermomix, so simple, quick, nutritious and delicious. Most importantly, my fussy Miss Five loved them! I’m so pleased to find another healthy ‘lunch box friendly’ snack.
Georgia Harding says
Fantastic, always great to please fuss pots. G x
Tracey says
Just wondering about the brown rice syrup – I often use stevia or maple syrup, but really am unsure about what sweetener is the best? What do you recommend?
Georgia Harding says
I prefer to avoid fructose which means my preference is brown rice syrup (or stevia, but I do prefer the taste of the rice syrup). For more on sugar you can read this post, or this post. G x
Justine Wilcox says
I made this today and like everyone says, so easy and quick! I didn’t have enough coconut oil so I used a bit of coconut butter which was really nice, and some dried mulberries. It’s so great that you can improvise and just throw in what you have (to an extent), that’s something raw “baking” has over regular baking, I reckon. I’m so glad I found your site – I’m going to try your Dahl and later the almond slice. Such good recipes for kids!
Georgia Harding says
Thanks for your feedback Justine and I love your improvisations, thanks for sharing. I agree, raw ‘baking’ is much more forgiving. I’m just getting started and just love the endless possibilities of food creation – I’ve many more recipes to come. G x
Nat says
Deeeelish! Made this on the weekend to replace supermarket nut bars. Definitely a keeper, thanks G x
Georgia Harding says
So pleased you like it, G x
Ami Rogers says
Hi Georgia,
They look great, will try some tomorrow. Just wondering how long they last in the fridge / freezer (assuming the kids don’t eat them all immediately 🙂 )
Ami
Georgia Harding says
At least a week in the fridge or freeze for a few months. Don’t think they’ll last that long though! G x
Fiona says
Love these!! Just wondering if you have a nutritional analysis on these, i.e.: saturdated fat, carbs, kj’s etc? Happy to work it out myself but just wondered.
Georgia Harding says
Thanks Fiona, pleased you enjoy them. Sorry no nutritional analysis. I believe that whole, nourishing foods can not be assessed as a sum of their parts. Many wholesome foods don’t fare well on paper and many processed foods look good, but provide absolutely no nourishment. Furthermore all calories are not created equal. This bar has only whole food ingredients, though I would highly recommend the fructose free version as the healthiest choice. G x
Fiona says
These were soooo delicious that I have almost polished them off in a week. Hard to stop at 1! Might use less butter or coconut oil ext time as I thought they were quite buttery but soooo delicious. Also added some raisins and chopped up dried apricots. Yummmm
Georgia Harding says
Very pleased you enjoyed them, G x
Tracey says
Made this on the weekend and I LOVE it! Held together suprisingly well, I added some raisins so my partner would eat it and he loved it! Thanks for putting this recipe up 🙂
Georgia Harding says
Thanks for your feedback, so pleased it was a hit. Always good to have an easy to make treat! Gx
Ceska says
Outstanding – by far my favourite and now a freezer staple! A quick breaky on the run and awesome lunch box filler – Thanks x
Georgia Harding says
I love this too, glad you like it, G x
Judy says
Yes….. Nnneearrrllly had the fussy one eating it….(sigh!!)…fell apart between being out of freezer and lunch time at school ….(that was the excuse anyway!). Not giving up… will try processing a bit to make stick together next time. I used linseeds (cldn’t find chia seeds on a desperate Sunday shop) and cranberries.
Georgia Harding says
Oh no – tell her that it still tastes good though (and perhaps to eat it in first break)! Better luck next time! G x
Jane McNaughton says
Hi Georgia. I think these look great but I’m just a little concerned about the phytic acid content. Would soaking the grains/seeds change the consistency too much? Have you tried the bars with soaked ingredients at all?
Georgia Harding says
Jane, to reduce the phytic acid you can certainly activate the seeds and grain (soak and dehydrate). As long as they are completely dried, I can’t see why it won’t work. I often use activated nuts/seed/grain G x
jenny says
Hi Georgia I love this recipe. I added some almonds and dried cranberries and apricots…yum! Any idea what the calorie count per serve may be (b4 additions)?
Georgia Harding says
Hi Jenny, thanks and sorry I have no idea how many calories. I tend to count nutrients rather than calories, G x
Fiona says
Hi. Thanks for this recipe, so delicious. I’ve made a number of different museli bars in the past but this is by far the best and I’m pretty sure will quickly become a staple in our house. I’ve recently stumbled upon your website looking for some new vegetarian recipes for my family as my baby starts solids. Thanks for such a wonderful site and giving me inspiration and motivation to provide nutritious meals for my family x
Georgia Harding says
Thanks Fiona, I’m glad you found me and that you find my site useful. Yes this is a great recipe. Just a tip if you are a vegetarian- also look at some of the meat based meals. Many of my meat based recipes (for e.g. lamb shanks) also include a vegetarian variation at the bottom of the recipe. I try to cater for vegetarians where ever I can. G x
Lauren says
so easy in my thermomix.. melted stirred all on reverse then pressed into a tin, in the freezer as we speak. added cacao nibs and cranberries. hoping this will help me get through night shifts when the hunger for sweet treats sets in!! your in my paprika app!! thanks very much 🙂 Lauren From Sydney
Meg says
Georgia, I love the way you gently and kindly educate us all on real food eating. I loved reading your responses on calories and breakdown of nutritional facts. You rock!
Georgia Harding says
Oh thanks so much Meg. Lots of living an learning to get to where I am now – a good place I think. Love sharing my health and food philosophy. G x
Jess says
This is brilliant! Thankyou. Love the fructose free option. So quick and easy in the Thermomix!
Georgia Harding says
Glad you like them Jess – thanks for your feedback G x
Bee says
Hi, i just made these last night and omg how divine! I used rice malt syrup to make fructose free. I found them quite sweet so i was wondering if i could half the RMS or if that amount was needed to help combine the ingredients? Thanks
Georgia Harding says
Definitely have a play Bee – I agree, I find them very sweet too. I put this together so long ago, I think the reason it kept up (generally I try to limit to 85g in most recipes), was for binding and to balance the fat. I’d start with dropping down to about 100g or 1/3 cup and go from there. I’ll try it with my next batch, G x
Sarah Smith says
These are great! I made them gluten free by using 2 cups puffed brown rice instead of the oats. I toasted it all then blitzed it in the thermomix as suggested to make a less chunky bar. It’s a great tip, they really hold together much better than chunky bars. Thanks!
Georgia Harding says
Great tip, thanks Sarah, G x
Sarah says
Absolute hit with the family. Thanks so much! So great to find nut-free recipes for school too
Georgia Harding says
You’re welcome Sarah – my upcoming lunch-box ebook has over 50 nut-free sweet and savoury recipes. Until then, plenty more NF on the site, G x
Samster says
Your website has been a fantastic find this week, lots of ideas for the future! I made these bars last night, with 3 tablespoons of honey and a little under 1/2 cup of extra virgin olive oil instead of butter. A tad crumbly, yet my children and I found them delicious.
Georgia Harding says
Hi Samster, oh interesting that they are okay with oil. I assumed they wouldn’t hold up without a solid fat – learn something every day! Great to know, thanks so much for your input. G x
Haleigh says
i’m curious to make these, just wondering when out of the freezer for a period of time (like till snack break at kindy) would they crumble apart by then? have made other no bake ones that fall apart as soon as out of the freezer for a bit. thanks
Georgia Harding says
Okay I make the butter version and as long as I process the mix (finer texture), press into the tin firmly with the back of a big metal spoon and then pack from frozen in a stainless steel lunchbox in a insulated bag (with a ice brick), they are fine. Had one myself this week at my daughters swim carnival. Packed at 7am, ate 3-4 hrs later (outside on a hot QLD day) and it was just fine. Coconut oil has a lower melt point so will not hold together for as long G x
Veronica Wells says
I love this recipe and bang it out for an in-the-car breakfast a few times a month. I have some buckwheat grouts that I want to use up, do you think I could just throw those in, too?
Georgia Harding says
Thanks Veronica. Yes, I often add buckwheat to mine – throw it in for sure G x
Lynette Haig says
Found this recipe when my oven spontaniously combusted. I used mix of oats and quinoa flakes and walnuts( no sunflower seeds on cupboard!) also added cranberries, preserved ginger with syrup rinsed off, and allspice. Turned out fabulous, no crumble and just the right chewiness, my new favourite, thanks?
Georgia Harding says
Yay, glad you found it. Love the sound of your combo. It’s such a versatile recipe, thanks for sharing G x
kirstie says
Can I leave the brown rice syrup out as I’m on the I quit sugar plan so no sweetness allowed!
Georgia Harding says
Hi Kirstie, you could, but the will taste like butter and might not hold together. I think I’d rather stick with a savoury toasted nut/ seed/ coconut mix based on this recipe https://wellnourished.com.au/almonds-ultimate-snack-three-recipes/ or my cheese seed crackers are divine and iqs friendly for sure https://wellnourished.com.au/cheese-and-seed-crackers/ Good luck – it’s a good thing you’re doing, you will feel so much better breaking up with fructose G x
Katie J says
Love these – great lunchbox treat
Georgia Harding says
Thanks Katie G x
Helen L says
Just the recipe for me to put together tomorrow when it is too hot to bake …. Thank you.
https:/garnetfleuri.wordpress.com
Georgia Harding says
Hope you enjoyed it Helen? G x
Sally Clouting says
Hi Georgia, I made this yesterday using the recommendations to toast and process the ingredients and it worked really well. I did find it very sweet though. Would it work as well using half the amount of rice malt syrup?
Georgia Harding says
Hi Sally, yes you can play with reducing the sweetener for sure, as long as it holds firm when you press it into the tin, it will be fine G x
Sally Clouting says
Having finally got around to making this again I thought I’d let you know that I tried it with half the quantity of Rice Malt Syrup (ie. 1/4cup) and the sweetness was just right for us. I also threw in a small handful of dried Goji berries which was nice It’s been perfect for my 3.5yr olds kinder snack cut into bite size pieces. Thx again for such a fab recipe.
Georgia Harding says
That’s great to know – I’ll update the recipe, thanks for sharing and thrilled you enjoy them G x
Mahité says
Hi Georgia! Do they hold well if not kept cold? If so, how long will they keep good? I’m looking for a recipe I could take along for 2 weeks of camping in a national park, and only a cooler that will be packed with veggies, cheese etc. Any idea? I tried the Chocolate Protein Bar which we absolutely love, but they don’t hold well if not frozen.
Georgia Harding says
Hi Mahite
Raw snacks are probably not the best choice for camping, they do fall apart more easily if not kept cool. This will be the same as the protein bar unfortunately. I generally stick with baked biscuits for camping goodies (they are tougher than cakes and slices for storing). Enjoy your trip G x
Francesca says
Even the better quality muesli bars on the supermarket shelf are giving me digestion ‘issues’ so I have turned to Well Nourished for some inspiration. I’ve just made a batch of these – they are delicious, hold together beautifully and I look forward to taking a couple with me when I’m on the run between uni and work. May I also add your cacao rough slice is divine when I’m needing a chocolatey hit (which is often!) I’ve made it more than a couple of times. I’ve just ordered your lunch e-book to support your fantastic work. Thank you. 🙂
Georgia Harding says
Yay – thrilled you like it and my personal favourite chocolate treat too Francesca. Thanks so much for supporting my work. I know you’ll love The Well Nourished Lunchbox ebook. G x
Matthew Semmens says
I make this all the time….my kids love it…thank you.xx
Georgia Harding says
Your’e very welcome – thrilled they like it G x
Georgie Friday says
I just made a batch of these and the whole family loves them! So easy and quick to make. I have been reluctantly buying supermarket muesli bars for my kid’s lunches and finally fed up, did a quick web search for alternatives – so glad your site came up. My kids are scoffing these down as I write ! Thank you.
Georgia Harding says
You’re welcome Georgie. Yes they are easy and yum G x
Nancy says
Hi Georgia. This is the first recipe I’ve made from your website but it won’t be my last. This was yummy and I loved the toasted flavour with the Irish grass fed better I used…so good! Unfortunately my 5yo daughter for some reason wasn’t that impressed but 4/5 in our family gave it thumbs up, which is great. Thanks for sharing your recipes.
Georgia Harding says
Hi Nancy, thrilled you almost all enjoyed them. Thanks for your feedback, much appreciated G x
Tracy Taylor says
I had the issue of them not hardening even after 48 hours in the freezer. I double checked the recipe and I think my 170g of honey looked way, way more than 1/2cup and it is sooo super sweet.
Happy to report Kids (and guests) are still smashing it down anyway!
I raced out to the shops today to buy rice syrup – slowly upgrading the pantry to reflect a nourishing diet!
Now what to do with all that bleached flour and icing sugar….
Georgia Harding says
Hi Tracy, yes sounds like something is out of whack with measurements as it generally is quite firm. If you have a simple set of scales, weight measurements are always more spot on. This is really yum, so worth another try G x
Michelle says
This recipe looks delicious. Just wondering if there was any reason these couldn’t be baked at the end of the process, to help them hold together better in a lunchbox on a hot day…???
Georgia Harding says
I haven’t tested it Michelle but I do recall someone saying they did and it was great. This recipe (even baked as just a slice with no fruit layer) is really firm and not crumbly at all (especially when chilled before cutting it). https://wellnourished.com.au/fruit-crumble-muesli-bar/ G x
Michelle says
Thanks Georgia. Will give all options a go 🙂
Sally says
These are so yummy. I decided to see what they’d be like baked and I think they went to a whole new level of amazing 🙂
Georgia Harding says
Wow – that’s great to know Sally. So pleased you loved them. Thanks so much your feedback and rating G x
Penny says
Hi Georgia,
I’ve been making these for my son since he was around 1 (he is now 5) and now both my kids love them…as do i! They’ve been such a great addition to his lunch box this year!
Georgia Harding says
Thanks Penny, appreciate your feedback and so pleased they are a ‘stayer’ G x
Kerryn says
Yum, thank you – love that this is nut-free and super easy in the thermie. Just made this and found that 1/2 cup of sweetener (80:20 mix of rice malt and maple syrups) was wayyyyy too sweet even for my sweet tooth. I would halve the sweetener next time. But for now I chucked in some buckwheat groats and extra seeds to ‘diulte’ it a bit which worked well. Will definitely make again.
Georgia Harding says
Glad you enjoyed it Kerryn. It is certainly adaptable with the sweetness, I personally like 1/4-1/3 cup of RMS too Gx
Wendy says
I love this recipe! My preschooler takes it in his lunchbox and we have cut the sweetener down a little. Thank you! I love your site and just bought the lunchbox ebook too- it’s a total winner.
Georgia Harding says
Thanks Wendy – I really appreciate your feedback and thrilled you love my ebook. Cheers for the 5 stars on this recipe too G x
Kathy says
Absolutely love this recipe – for myself!! I have such a sweet tooth, so I am trying to make a conscious effort of having my sweet fix but in a healthier version.
The kids like it too, which is great.
Thanks for the great recipes.
Georgia Harding says
You’re very welcome Kathy – thrilled you all love it and appreciate you taking the time to write G ?
Faye Coughlan says
I’ve just made a batch with Cacao nibs. It tastes yummy. Only put 150g honey but think I can cut down from that too. Might try 120g next time.
Georgia Harding says
Glad you enjoyed them Faye, thanks for the 5 stars. I generally use RMS which is less sweet so yes, adjust the honey as you like, it still works a treat G x
Clarissa says
I just made these this afternoon in my thermomix. I didn’t have enough sesame seeds so I added some tahini to the oil and RMS instead. I also dry roasted all the oats, nuts and seeds for 5 minutes (TMX Varoma Speed 1) then set aside to do the melting, then processed all together with a tablespoon of cacao nibs. I only used 100g of RMS and my two-year old loves it! (although she ate it so slowly that some of it ended up on the couch).
Jo says
I tried this recipe yesterday. It tastes fantastic and the kids love it but it just falls to pieces in our hands.
I only used 1 tablespoon of honey as my kids don’t like baking too sweet. It is the perfect sweetness for us but I suspect we need something else to help it stick together. Any ideas?
Georgia Harding says
Yes you’re pushing the limits with the lack of honey (in a good way for health, but not for the integrity of the recipe). A couple of things, you really should do to is to grind the mixture so it’s fine, it holds together better this way. Also butter holds up way better than coconut oil. You could also try adding coconut butter (not coconut milk/cream/oil) – the coconut butter, which is like the texture of a nut butter only a bit thicker/ stickier. Bring the jar to room temp to soften it and process like you do the honey. Also a tbs or two of water to soften the oats will make them stickier. Just thinking out loud, hope this helps. G x
Vika says
Way too sweet and WAY too much butter (i used coconut oil) it was very oily …
Paula says
I make this every month and have been for many years – the kids love it and I love how easy it is to make. Thanks so much for a great recipe
Georgia Harding says
So glad you love it too Paula G x
Angela says
Made these for my 18 month old recently and he absolutely loves them – I do too! I love having something healthy for him to just grab out of the freezer (he eats them basically frozen) when he’s hungry. Thank you for the great recipe!!
Georgia Harding says
So glad he loves them, agree they are great right out of the freezer too, cheers for the 5 ?s
Julia Kwas says
I made these last night. processed all the ingredients so they held together really well. added some cacao powder to the mix rather than cacao nibs, fussy Mr 4 is much more likely to try it if it looks chocolaty!!! Well fussy Mr 4 wouldn’t try it. Fussy Miss 8 said she loved it ….. which is of concern as anytime she says she loves something new I tried, she’ll eat two mouthfuls and leave the rest. I however loved them and they will be perfect for the mid afternoon sweet craving that hits at work!!! since I need to overhaul my own bad habits as well as the kids.
Georgia Harding says
Oh well at least you have a nice sweet treat to enjoy ?
Donna says
Delicious! I added cranberries (because they’ve been in the fridge for a while), cacao nibs and just 1/4 cup of rice malt syrup. Sweetness is perfect and with the buttery finish they taste so luxurious. Just lovely.
Georgia Harding says
So glad you enjoyed it Donna and love the sound of your variations too, thanks for sharing G x
Nicole Barrett says
Super easy to make with the Thermomix. Family loved them and my husband messaged me saying “wow top shelf”. These will be definitely made on rotation ?.
Georgia Harding says
Yes, super easy for sure. So glad hubby loved them G x
Kate Topalovic says
Delicious – I made this for my kids snacks but I keep eating it all!
Georgia Harding says
Ha ha – I know the feeling G x
Rachael Asplin says
By far the most dee-licious muesli bar I’ve ever tasted, and cannot believe I made something sooo good! Thank you from the big and little bellies (3 and 5yo boy’s)… This was perfect for kindy lunch pack with ice pack and out of the freezer as you suggested! We used RMS and added some organic gojis as the dried fruit! Will be made often in our home x
Georgia Harding says
So pleased you all enjoyed it Rachael G x
Deb Dunt says
Add dried apricots, macadamia nuts chopped, and white choc drizzled on top!
Well Nourished Team says
So good Deb! ☺️
Helen says
These are insanely good! I think I’m actually eating more of them than the kids. Will definitely make again and again.
Well Nourished Team says
So happy to hear you loved this recipe Helen ☺️
Val Battison says
Just made the no bake muesli bars, so easy and taste great.
Thanks Georgia
Well Nourished Team says
So happy to hear you loved this recipe Val 😊
Sam says
Yummo!
I just made these with margarine to make it dairy free. I added 300g marg, 100g sugar as well as honey, simmered it down to syrupy to get rid of some margarine water.
I didn’t have chia but added some flax powder 100g.
I also added some tahini. The sharpness seems to level the sweetness.
Soooo goood, thank you!
Well Nourished Team says
So glad you enjoyed Sam!
Samantha says
Hi Georgia,
If we wanted to bake this recipe would much change in terms of ingredients and would it make a difference to them holding better?
Thanks
Well Nourished Team says
Hi Samantha,
We’d be breaking the rules of “no bake” here!
Unfortunately baking will change how the ingredients bind and the overall texture, so it won’t behave quite the same.
If you’re after that firmer, crispy vibe, this recipe is a great option:
https://wellnourished.com.au/choc-chip-muesli-bar/