Make these nut-free muesli bars in just 25 minutes following this quick and easy recipe. Packed with oats, raisins, and a mix of seeds, these homemade granola bars can be conveniently sliced into perfect portions, making them ideal for lunch boxes, picnics, or a convenient on-the-go snack.
Why you’ll love this recipe
These soft, oaty granola bars are a great alternative to store-bought muesli bars. You can easily meal-prep them and adjust the ingredients to suit your taste and dietary requirements. They’re nut-free and make a great addition to kids’ and adult lunch boxes.
- Butter: You can use salted butter for this recipe if that’s what you have on hand. Simply omit the salt.
- Sugar: I love the rich flavor and color of brown sugar gives this muesli slice but it also works with castor or granulated sugar.
- Honey: Honey provides flavor and extra sweetness for this recipe and helps bind the ingredients together. I use runny clover honey but you choose whatever flavor honey you prefer.
- Oats: Rolled, quick, and scotch oats work well for this recipe.
- Flour & baking powder: I use all-purpose flour to help bind all ingredients together and the baking powder ensures the slice or bars won’t be too dense. You can also use white spelt flour.
- Eggs: Again, eggs will help bind all dry ingredients.
- Vanilla & cinnamon: I love the cookie dough flavors this combination brings but you can also omit these.
How to make muesli bars
Make sure to melt the butter to ensure the sugar and honey fully dissolve. Combine the wet and dry ingredients roughly and add the whisked eggs. Thoroughly combine all ingredients and press the mixture firmly into a lined baking tin (8×8 inches). Bake the slice for 15-20 minutes at 350F/180C until golden brown.
- Dried fruit: You can easily substitute the raisins with sultanas or other dried fruit of your choice to match your taste. Chopped apricots, dates, and currants are good alternatives.
- Seeds: As long as the overall seed volume remains the same you can substitute them with seeds of your choice except for chia seeds as they will absorb too much liquid.
- Nuts: You can easily replace all or some of the seeds with finely chopped nuts. Almonds, cashews, and macadamia work well.
Once fully cooled, you can drizzle the muesli bars with melted chocolate if you are after some extra indulgence. Simply slice it into squares or bars with a sharp knife once fully cooled down and enjoy.
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Homemade granola bars store well in an airtight container at room temperature or in the fridge for up to 4 days.
Yes, you can store them in a freezer-proof container in the freezer for up to 3 months. I suggest cutting it into squares or bars prior so you can thaw individual servings by defrosting them for 4 hours at room temperature.
Make sure you follow the measurements closely as the wet to dry ingredients are important for the bars to hold their shape. Thoroughly dissolve the honey, butter, and brown sugar before adding them to the dry ingredients.
Nut-Free Muesli Bars
- Preheat the oven to 350F/180F.
- Melt the butter in a small saucepan. Remove from the heat and add brown sugar, honey, and vanilla extract. Keep stirring until they are fully dissolved and set aside.1/2 cup unsalted butter, 1/2 cup brown sugar, 2 tbsp honey, 1 tsp vanilla extract
- In a large bowl, combine all dry ingredients including .2 cups rolled oats, 1/2 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp ground cinnamon, 1 pinch salt, 1/2 cup raisins, 1/4 cup pumpkin seeds, 1/4 cup sunflower seeds, 1/8 cup sesame seeds
- Add the butter, sugar, and honey mixture to the dry ingredients and roughly combine.
- Whisk the eggs in a separate bowl and add them to the mixture. Thoroughly combine all ingredients.2 eggs
- Line a 8×8 inch baking pan with parchment paper and add the mixture. Spread it evenly and make sure all corners are well covered.
- Bake the muesli slice for 15-20 minutes until golden brown.
- Let it fully cool down on a cookie rack before slicing it into squares or bars. Enjoy!