Homemade Muesli Bars

Oooh, these muesli bars are delicious and kid approved - yay! Also helps that I drizzled dark chocolate all over them, but before I did that they still enjoyed them. They are refined sugar free, wheat free, egg free, tree nut free and dairy free, and we made ours gluten free.


Also due to the seeds and nuts it makes them high in protein which helps keep you fuller for longer. Thanks to Roz McIntosh Health and Nutrition for the recipe and photo.



  • 4 tablespoons honey 

  • 4 heaped tablespoons peanut butter or tahini

  • 4 tablespoons coconut oil or butter (melted)

  • 1 ripe banana

  • 1/2 cup rolled oats or almond meal or quinoa flakes

  • 1 1/2 cup shredded coconut

  • 1 cup pumpkin seeds (my kids are funny about pumpkin seeds so we just did 1.5 cups of sunflower seeds)

  • 1/2 cup sunflower seeds

  • 3 teaspoons cinnamon

  • 50g dark 80% cocoa chocolate (optional)


Preheat the oven to 160ºC and line a slice pan with baking paper.

** The method is to add the ingredients to a food processor, but mine died due to putting un-chopped frozen banana in (lesson learnt), so I just melted the coconut oil, peanut butter and honey on the stove and then mixed it all by hand.** 


  1. Add the honey, peanut butter and melted coconut oil to a food processor and mix until well combined.

  2. Add the banana - mix again.

  3. Add the remaining ingredients, process until well combined, scraping down the sides occasionally.

  4. Press into the lined slice pan using the back of a spoon.

  5. Bake at 160ºC for 30 minutes until golden.

  6. Whilst the slice is cooling down, melt the dark chocolate in a small pot over some simmering water.

  7. Once the muesli slice has cooled completely cut into bars and drizzle the melted chocolate over the top.

  8. Store in an airtight container in the fridge or pantry for 4-5 days. Or freezing works fine too.