Nut-Free Muesli Bars are a wholesome, chewy snack that’s perfect for school lunchboxes, busy mornings, or anytime you need an energy boost. Packed with oats, seeds, dried fruit, and a naturally sweet binder, these bars are allergen-friendly and incredibly easy to make at home. They’re a great alternative to store-bought granola bars—healthier, customizable, and kid-safe.
Why You’ll Love This Recipe
- Nut-free and school-safe
- Easy to make with pantry staples
- Naturally sweetened with honey or maple syrup
- Great for on-the-go snacking
- Chewy, satisfying texture
- Freezer-friendly
- Customizable with your favorite add-ins
- Kid- and adult-approved
- No baking required (optional)
- Healthier than store-bought alternatives
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Rolled oats
- Sunflower seeds
- Pumpkin seeds
- Dried fruit (such as cranberries, apricots, or raisins)
- Shredded coconut (optional)
- Honey or maple syrup
- Coconut oil or unsalted butter
- Vanilla extract
- Cinnamon (optional)
- Pinch of salt
directions
- Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl, mix oats, seeds, dried fruit, coconut, cinnamon, and salt.
- In a saucepan, heat honey (or maple syrup) and coconut oil over medium heat until melted and bubbly. Stir in vanilla.
- Pour the warm mixture over the dry ingredients and mix thoroughly until everything is well coated.
- Press the mixture firmly into the prepared pan using a spatula or your hands (use parchment to avoid sticking).
- Chill in the fridge for at least 2 hours until firm.
- Remove from the pan and cut into bars or squares. Store in an airtight container.
Servings and timing
- Servings: 12 bars
- Prep time: 15 minutes
- Chill time: 2 hours
- Total time: 2 hours 15 minutes
Variations
- Add chocolate chips: Stir in mini chocolate chips after the mixture cools slightly.
- Change the seeds: Use chia seeds or flaxseeds for extra nutrition.
- Go tropical: Use dried pineapple, mango, and coconut for a tropical twist.
- Add spices: Nutmeg, ginger, or cardamom can enhance the flavor.
- Make it crunchy: Bake at 325°F for 15–20 minutes for a firmer, crunchier texture.
storage/reheating
Store muesli bars in an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks. Freeze for up to 3 months; thaw at room temperature before eating. No reheating is necessary.
FAQs
Are these bars safe for school lunchboxes?
Yes, they are completely nut-free and perfect for nut-free school policies.
Can I make them vegan?
Yes, use maple syrup or agave instead of honey and ensure all other ingredients are plant-based.
Do I need to bake them?
No, they set in the fridge, but you can bake them for a crunchier texture if desired.
Can I use quick oats instead of rolled oats?
Rolled oats work best for texture, but quick oats can be used in a pinch.
How do I keep the bars from falling apart?
Press the mixture firmly into the pan and chill thoroughly before cutting.
Can I use a different oil?
Yes, try melted butter, canola oil, or avocado oil as alternatives to coconut oil.
What’s the best way to cut them cleanly?
Use a sharp knife and chill the bars well. You can also heat the knife slightly for cleaner cuts.
Can I add protein powder?
Yes, add 2–3 tablespoons to the dry mixture for an extra protein boost.
What if I don’t like coconut?
Simply omit it or replace it with more oats or seeds.
Can I make these gluten-free?
Yes, use certified gluten-free oats and check all other ingredients for gluten.
Conclusion
Nut-Free Muesli Bars are a nutritious, delicious, and allergy-friendly snack that’s perfect for all ages. With endless customization options and no baking required, they’re the ideal make-ahead treat for busy days and school lunchboxes. Once you try these homemade bars, you’ll never go back to the packaged kind.
Print
Nut-Free Muesli Bars
- Prep Time: 10 minutes
- Chill Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 bars
- Category: Snack
- Method: No-Bake
- Cuisine: Australian-Inspired / American
Description
These Nut-Free Muesli Bars are chewy, satisfying, and naturally sweetened with honey or maple syrup. Packed with oats, seeds, and dried fruit, they’re allergy-friendly, kid-approved, and super simple to make. No nuts, no problem!
Ingredients
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2 cups rolled oats
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1/2 cup sunflower seeds
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1/4 cup pumpkin seeds (pepitas)
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1/4 cup shredded coconut (unsweetened)
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1/3 cup dried cranberries or raisins
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1/4 cup chopped dried apricots or dates
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2 tablespoons chia seeds or flaxseed meal
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1/4 teaspoon cinnamon
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Pinch of salt
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1/3 cup honey or maple syrup
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1/4 cup coconut oil or unsalted butter
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1 teaspoon vanilla extract
Instructions
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Toast the dry ingredients (optional but recommended):
Preheat oven to 350°F (175°C). Spread oats, sunflower seeds, pumpkin seeds, and coconut on a baking sheet. Toast for 8–10 minutes until lightly golden. Let cool slightly. -
Mix the dry ingredients:
In a large bowl, combine toasted oat mixture with dried fruit, chia seeds, cinnamon, and salt. -
Warm the wet ingredients:
In a small saucepan over low heat, melt together honey and coconut oil. Remove from heat and stir in vanilla. -
Combine and mix:
Pour the warm liquid over the dry mixture. Stir well until everything is evenly coated. -
Press into pan:
Line an 8×8-inch pan with parchment paper. Press the mixture firmly into the pan with the back of a spoon or your hands (press hard so the bars hold together). -
Chill:
Refrigerate for at least 1 hour until firm. Lift out of the pan and cut into bars or squares.
Notes
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Store in the fridge for up to a week or freeze for longer shelf life.
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For chocolate lovers, sprinkle mini chocolate chips on top after pressing into the pan.
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Make it school-safe by double-checking all seeds and dried fruits are processed in nut-free facilities.