This easy muesli bar recipe makes a delicious, chewy snack packed full of nutritious dried fruits and nuts.
In this particular recipe, we use raw pumpkin seeds, sunflower seeds, unsweetened dried or desiccated coconut, unsweetened dried cranberries, and sesame and flax seeds. But you can tailor the add-ins to suit your personal taste.
All the ingredients are bound together by a mixture of butter, honey, and a little brown sugar. The muesli bars can be kept in an airtight container for at least 1 week -- if they haven't already been eaten, of course!
- 1 cup rolled oats
- 1 cup unsweetened dried (desiccated) coconut
- 1/3 cup wheat germ
- 1/4 cup unsalted sesame seeds
- 1/2 cup unsalted sunflower seeds
- 1/2 cup unsalted raw pumpkin seeds
- 1 cup unsweetened dried cranberries
- 1/4 cup flax seeds
- 3.5 ounces (100 g) butter
- 1/2 cup honey
- 1/8 cup packed
- brown sugar
- Parchment or waxed paper
- Grease and line a 9-inch (22-cm) square baking pan tin with parchment paper. Set aside.
- In a large skillet over low to medium heat, toast the rolled oats, unsweetened dried (desiccated) coconut, wheat germ, sesame seeds, sunflower seeds and pumpkin seeds, stirring occasionally, for 8 minutes or until golden. Be careful not to burn the mixture. Transfer to a metal bowl. Set aside to cool.
- When the mixture is cool, stir in unsweetened dried cranberries and flax seeds.
- In a small saucepan over medium heat, cook the butter, honey, and packed brown sugar. Stir constantly for 3 to 4 minutes or until sugar has dissolved.
- Bring to a boil, reduce the heat to low and simmer, without stirring, for 5 minutes. Add hot butter mixture to dry ingredients. Stir well until combined.
- Spoon the mixture into the prepared baking pan. Use the back of a large metal spoon to press the mixture down firmly and evenly.
- Allow to cool and then cut into 8 pieces.
- The bars can be stored in a foil-lined airtight container for up to 1 week.
If you like your muesli loose to be sprinkled on yogurt or eaten with milk as a cereal, don't press the mixture into a baking pan. The loose mixture can be stored in an airtight container for up to 1 month. Here are more tips for making muesli the way you like it.
- Toasted Muesli Recipe: This breakfast treat can be made in large batches. In this recipe, the oats, nuts, and seeds are toasted in the oven instead of a skillet, but either method works just fine.
- Honey Nut Toasted Muesli Recipe: Start the day with a mix of lightly toasted honey nut muesli. Just top with a dollop of natural yogurt, low-fat milk and your favorite berries for a delicious and nutritious breakfast.