Homemade Muesli Bars

Written by
Syrie Wongkaew
Sydney-based food writer, editor, photographer, and food stylist with a focus on Australian and Thai cuisine.
Learn about The Spruce Eats' Editorial Process
Syrie Wongkaew
Updated 01/24/21
Homemade Muesli Bars

The Spruce / Cara Cormack
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 8 servings

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.

Ingredients

  • 1 cup rolled oats
  • 1 cup coconut (unsweetened and dried)
  • 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
  • 7 tablespoons butter
  • 1/2 cup honey
  • 1/8 cup packed brown sugar

Steps to Make It

  1. Gather the ingredients.

    Homemade Muesli Bars ingredients

    The Spruce / Cara Cormack

  2. Grease and line a 9-inch square baking pan with parchment paper. Set aside.

    grease baking pan with parchment paper

    The Spruce / Cara Cormack

  3. 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.

    rolled oats, unsweetened dried coconut, wheat germ, sesame seeds, sunflower seeds, and pumpkin seeds in a pot

    The Spruce / Cara Cormack

  4. Transfer to a metal bowl and set aside to cool.

    transfer oat mixture to a bowl

    The Spruce / Cara Cormack

  5. When the mixture is cool, stir in unsweetened dried cranberries and flax seeds.

    stir the unsweetened dried cranberries and flax seeds into the oat mixture

    The Spruce / Cara Cormack

  6. In a small saucepan over medium heat, cook the butter, honey, and brown sugar.

    cook the butter, honey, and brown sugar together in a saucepan

    The Spruce / Cara Cormack

  7. Stir constantly for 3 to 4 minutes or until sugar has dissolved.

    cook the sugar mixture, stirring to combine

    The Spruce / Cara Cormack

  8. Bring to a boil, then reduce the heat to low and simmer, without stirring, for 5 minutes.

    cook the sugar mixture

    The Spruce / Cara Cormack

  9. Add the hot butter mixture to the dry ingredients. Stir well until combined.

    add the sugar mixture to the oat mixture, stir to combine

    The Spruce / Cara Cormack

  10. Spoon the mixture into the prepared baking pan.

    add oat mixture into the greased baking pan

    The Spruce / Cara Cormack

  11. Use the back of a large metal spoon to press the mixture down firmly and evenly.

    with a spoon, push down the oat mixture in the baking pan

    The Spruce / Cara Cormack

  12. 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.

    Homemade Muesli Bars

    The Spruce / Cara Cormack

Tip

  • If you like your muesli loose so it can 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.