My healthy muesli slice recipe is nut free and egg free, making it perfect for school and kindy lunch boxes! This delicious healthy muesli bar recipe is filled with whole food ingredients like pepitas, oats, sesame seeds and coconut, providing essential nutrients like protein, minerals, complex carbohydrates and healthy fats.
These healthy muesli bars are so much better for you then store-bought bars. My homemade version uses healthy ingredients that are so much better for you! These delicious homemade muesli bars can make a quick breakfast on the go or the perfect snack and are on regular rotation in our house!
Ingredients Notes & Substitutions
This easy recipe is based on wholesome ingredients. It is mostly made using basic pantry ingredients, which I love! The beauty of this recipe is that it is so forgiving. If you don't have all of the dried ingredients available then you swap them for other dried fruits or seeds. So long as you keep the total amount of seeds and dried fruit the same, you can swap for other seeds and dried fruits that you have on hand. To make this recipe you will need:
- rolled oats - preferably organic and non-contaminated. Rolled oats can't be swapped for quick oats in this recipe.
- spelt flour - I have used white spelt flour but you could also use wholemeal. You can swap for a gluten free flour, however I haven't tested this out so I don't know 100% that it will work the same.
- raisins - I prefer to buy organic raisins as they are sulphite free. A lot of dried fruit contains these added preservatives that are best avoided. You can use any dried fruit that you like in place of raisins like apricots or dates.
- dried cranberries - I buy dried organic cranberries that are sweetened with fruit juice instead of refined sugar. These can usually be found at bulk foods stores and organic markets. They can be swapped for dried sour cherries or dried blueberries.
- cacao nibs
- sesame seeds - sesame seeds can be swapped for hemp seeds. I wouldn't swap the whole amount of sesame seeds for chia seeds as this will be way too many chia seeds (they'll end up all stuck in your teeth, it won't be fun!).
- pepitas - also known as pumpkin seeds, they can be swapped for sunflower seeds.
- shredded coconut - as with the dried fruit, I prefer to buy organic as it doesn't contain the preservatives that conventional dried coconut has.
- dark chocolate chunks - I've used dark chocolate chunks that are refined sugar free - these can be hard to find though so whatever you have access to will be fine. You can also use dark chocolate chips or use a whole block of dark chocolate and roughly chop into shards with a sharp knife.
- butter - I like to use butter from grass fed cows as it will give a higher amount of omega 3.
- honey - honey can be swapped for rice malt syrup.
- tahini - tahini can be swapped for a nut butter like almond butter or peanut butter. Or swap for another seed butter like sunflower seed butter.
Can this recipe be made dairy free?
These are not dairy free muesli bars, however you can swap the butter for coconut oil to make them dairy free. Simply swap the butter for three quarters of a cup of extra virgin coconut oil.
If opting to use coconut oil instead of butter, just be aware that the bars don't stick together quite as well so they are best stored in the fridge and eaten cold. When I make these with coconut oil, I have packed them into my kids lunchboxes with an ice brick and they are completely fine by lunchtime. Otherwise you might like to try my no bake energy bars for a dairy free muesli bar.
Is this Muesli Slice recipe gluten free?
No, these muesli bars are not gluten free as they contain spelt and oats.
How to Make Muesli Slice
Follow my step-by-step instructions below to make delicious granola bars that the whole family will love!
First, preheat the oven and prepare the baking tray. Add all of the dry ingredients to a large mixing bowl. Stir with a wooden spoon to combine.
Next, add the butter to a small saucepan on a medium heat. Once melted, add the honey and tahini and whisk to combine.
Add the butter mixture to the oat mixture and stir well to combine.
If using chocolate chunks or choc chips, let the mixture cool to room temperature before adding to the mixture and stirring to combine. If you stir them through while the mixture is warm then the chocolate will melt into the mixture.
Pour the slice mixture into the parchment paper lined slice tin and press mixture down using a spatula.
Place the healthy oat slice into the oven and bake until golden brown. Once the slice is baked, remove from the oven and use a metal egg-flip to press the slice down firmly - this helps to compact the mixture making it firm when it cools. Place the slice into the fridge. Once completely cold, remove from the fridge to slice.
Store the cut slice in an airtight container in the fridge for up to 2 weeks (if it doesn't get eaten before then!).
Pin For Later
Loved this Muesli Slice? Try these...
- Measuring Cups & Spoons
- Mixing Bowl
- Small saucepan
- Slice tin
- Mixing Spoon
- 1 cup rolled oats
- ½ cup spelt flour
- ½ cup raisins organic
- ½ cup dried cranberries organic
- ½ cup cacao nibs
- ½ cup sesame seeds
- ½ cup pepitas
- ½ cup shredded coconut organic
- 125 grams butter or ¾ cup coconut oil for dairy free
- ½ cup honey
- 2 tablespoon tahini
- ½ cup dark chocolate chunks optional
- Pre-heat the oven to 180 degrees Celsius. Line a slice tin with baking paper.
- To a large mixing bowl add the rolled oats, spelt flour, raisins, cranberries, cacao nibs, sesame seeds, pepitas & shredded coconut. Mix to combine.1 cup rolled oats, ½ cup spelt flour, ½ cup raisins, ½ cup dried cranberries, ½ cup cacao nibs, ½ cup sesame seeds, ½ cup pepitas, ½ cup shredded coconut
- Add the butter to a small saucepan on a low heat and stir while melting.125 grams butter
- To the pan add the honey and tahini and whisk to combine.½ cup honey, 2 tablespoon tahini
- Pour the butter mixture into the dry mixture and stir until well combined.
- Add the chocolate chunks to the mixture and stir to combine.½ cup dark chocolate chunks
- Pour mixture into preprepared slice tin and use an egg flip or spoon to press down firmly and evenly.
- Place into the oven for 30 minutes or until the slice is golden brown. Immedietely after removing from the oven, use an egg flip to press down.
- Allow slice to cool on the bench top. Once cooled, transfer to the fridge or freezer. Once cold, use a sharp knife to slice. This is to prevent crumbling.
Did you make this recipe? Let us know how you went by rating the recipe and commenting below.