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This healthy choc chip muesli bar recipe is a quick and easy homemade snack that will become a go-to for kids lunchboxes or an afternoon energy boost. Made with wholesome ingredients, they’re a healthier alternative to store-bought bars, plus they’re super simple to whip up at home. Perfect for batch baking and customising to suit your family’s taste!

I’ve been asked for a healthy choc chip muesli bar recipe that is refined sugar-free and bakes similar to commercial bars, so this is my attempt at that. Commercial, processed muesli bars I’m told are cooked under high pressure and contain large amounts of sugar which is why they have that crispy texture. But I think this recipe is as good as it gets and it certainly has my kids tick of approval.

You can swap the coconut oil for butter if you like, but coconut oil tightens and toughens as it cools so it really contributes to the crispness and firmness of these bars.

If you prefer the texture of a chewy muesli bar, try this No-Bake Muesli Bar.

Health benefits

By skipping the processed sugars, oils and preservatives found in most commercial bars, you’re opting for a cleaner, more nourishing treat. Packed with fibre from oats and healthy fats from coconut oil or butter, these choc chip muesli bars offer a balanced snack to keep you feeling full and energised. The dark chocolate chips are antioxidant rich and low in sugar. You can also boost nutrition by adding mixed nuts or seeds for extra protein and minerals.

Ingredients

This recipe uses pantry staples like oats, coconut oil, vanilla extract and honey (or your preferred sweetener like brown rice syrup), making it easy to customise based on what you have on hand. You can swap in your favourite nuts or seeds, and even add dried fruits or zest for an extra twist of flavour (see variations for ideas).

How to make choc chip muesli bar

To make chocolate chip granola bars, melt the coconut oil with your choice of sweetener, then mix it into the oats and nuts to evenly coat them. After the mixture cools, stir in the choc chips (and any extra mix-ins), press the mix firmly into a slice pan lined with baking paper (parchment paper), and bake until golden. Refrigerating before slicing ensures firm, crumb-free bars. It’s a simple, fuss-free process that delivers delicious results!

If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

These homemade granola bars are great for lunchboxes or as a grab-and-go snack. Store them in an airtight container in the fridge (for a week) or freezer for up to a month, and enjoy straight from the fridge for the best texture.

Vary this choc chip muesli bar to suit your dietary needs

For a vegan version, use vegan chocolate chips and your preferred plant-based sweetener. To make them gluten-free, swap the oats for quinoa flakes or rolled rice flakes. To make them nut-free, add seeds like pepitas instead of nuts. You can also add a fruity twist with dried apricots or currants, or go for a chocolate-orange flavour by adding orange zest.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements.

For more delicious, family friendly healthy muesli bar recipes, click HERE.

Print Recipe

5 from 13 votes

Choc Chip Muesli Bar

This really versatile Choc Chip Muesli Bar is a fabulous staple recipe. You can absolutely vary it with the suggestions I’ve made at the end of the recipe or create your own version.

Prep Time10 minutes mins

Cook Time20 minutes mins

Course: Snack

Servings: 8

Author: Georgia Harding

Ingredients

• 60 g coconut oil (¼ cup), or butter
• 85 g rice malt syrup, honey or maple syrup (¼ cup)
• 50 g coconut sugar or rapadura (¼ cup), or leave out if you don’t have a sweet tooth
• 1 tsp vanilla
• 230 g rolled oats – or quick oats if you’re after a less textured bar (2 cups)
• 1 cup/s mixed nuts or seeds – of choice
• 85 g chocolate chips (½ cup)

Metric – US Customary

Instructions

• Preheat the oven to 170°C/338°F (fan-forced).
• In a small pot melt the coconut oil (or butter) over a low heat and mix in the sweetener, optional coconut sugar or rapadura and vanilla to combine well.
• Mix in the oats and nuts or seeds of your choice well (so the dry is very well coated by the wet). I do this with wet hands, almost massaging it together until the mixture is super sticky. If you can, pulse this in a food processor, you'll get a firmer, more commercial like bar (see the consistency in the video below).
• Allow the mixture too cool. Stir through the choc chips.
• Line a 18 x 28 cm slice tin and press in the mixture with wet hands so it's nice and firm (make sure it’s really compact).
• Bake for 20 minutes.
• Cool, refrigerate and chill well before cutting. This helps to get nice crumb free slices. If you cut it without first chilling, it will crumble.

Thermomix

• Preheat the oven to 170°C/338°F (fan-forced).
• Melt coconut oil in bowl. 2 minutes, 90, speed 1. Time will vary according to temperature of your oil; adjust time as needed.
• Add in the sweetener, rapadura and vanilla. Mix to combine. 30 seconds, speed 3.
• Weigh in the oats and nuts and combine. 20 seconds, speed 3, reverse.
• Add the choc chips and stir in. 20 seconds, speed 2, reverse (or you can use the spatula to mix by hand.)
• Line a 18 x 28 cm slice tin and press in the mixture with wet hands nice and firm (make sure it’s really compact).
• Bake for 20 minutes.
• Cool, refrigerate and chill well before cutting. This helps to get nice crumb free slices. If you cut it without first chilling, it will crumble.

Store

• Store in an airtight container in the fridge or freezer.

Notes

Choc-orange

Add in the zest of one orange (add with the coconut oil).

Make it fruity

Replace the chocolate with currants, dried apricots or the fruit of your choice.

Make it coco-nutty

Replace the nuts with a cup of shredded coconut.

Vegan

Use vegan choc chips and rice malt or maple syrup as your sweetener.

Fructose friendly

Choose rice malt as the sweetener and omit the rapadura. 

Gluten-free

Replace the rolled oats with the same cup measure of rolled quinoa flakes or rolled rice flakes. 

 

 

 

I’d love for you to share your version in the comments below the recipe so we can all benefit from your creativity. And a star rating would be great too!