Recipe: Nut Free Muesli Bars

Kinderling News & Features

These yummy, No Bake, Nut Free Muesli Bars are perfect for the kids and grownups too! They make a great lunchbox or after school snack and you can also substitute the seeds and dried fruit to suit your taste, or whatever’s in the pantry.

Kids love these, but they also satisfy after dinner sweet cravings – better for you than chocolate!

In warmer weather they can soften, so store them in the fridge if your house gets hot, however they do hold up well and keep their shape in the kids’ lunchboxes.

Nut Free Muesli Bars

Makes 24 pieces.

Prep time: 20 minutes

Cook time: one hour


  • 1 1/2 cups (170g) rolled oats
  • 1 cup (85g) desiccated coconut
  • 1/4 cup (40g) wheat germ
  • 1/2 cup (75g) sultanas
  • 1/4 cup (40g) cranberries
  • 1/2 cup (50g) sunflower seeds
  • 1/2 cup (50g) pepitas
  • Sesame seeds: 2 tablespoons
  • Chia seeds: 2 tablespoons
  • 125g butter
  • 1/2 cup (150g) rice malt syrup
  • 1/3 cup (65g) brown sugar
  • 2 teaspoons cinnamon


1. Line a 28cm x 18cm slice tin with baking paper, making sure you leave some hanging over the sides to help you remove once the muesli bars have set.

2. In a large bowl, add the rolled oats, desiccated coconut, wheat germ, sultanas, cranberries, sunflower seeds, pepitas, sesame seeds and chia seeds and stir to combine. Set aside until needed.

3. Cut the butter into cubes and place it along with the rice malt syrup, brown sugar and cinnamon into a small saucepan.

4. Heat over a medium high heat until the butter has melted and the mixture starts to bubble and froth gently.

5. Cook for 3 minutes until the sugar has dissolved and the mixture is a deep brown colour. Add the butter mixture to the bowl with your other ingredients and stir to combine, making sure that all of the ingredients are covered with the butter mixture.

(If you have a Thermomix, place cubed butter, rice malt syrup, brown sugar and cinnamon into bowl. Cook for four minutes at 60 degrees, speed 2 until the ingredients start to thicken.  Add remaining ingredients and mix for 10 seconds, speed 4, reverse, until combined.)

6. Pour the mixture into your prepared slice tin and use the back of a spoon to firmly press the mixture into the tin and flatten the surface. It’s important to make sure it’s compressed as otherwise it won’t stick together.

7. Place the slice tin into the fridge for 1 hour to firm before cutting into 24 pieces.

Republished with permission from Create Bake Make.