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.