Homemade Muesli Bars

By
Syrie Wongkaew
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
Updated on 07/5/22
Homemade Muesli Bars

The Spruce Eats / Cara Cormack

Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 8 servings
Nutrition Facts (per serving)
463 Calories
27g Fat
54g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories 463
% Daily Value*
Total Fat 27g 35%
Saturated Fat 14g 68%
Cholesterol 27mg 9%
Sodium 571mg 25%
Total Carbohydrate 54g 20%
Dietary Fiber 8g 28%
Total Sugars 36g
Protein 7g
Vitamin C 0mg 2%
Calcium 79mg 6%
Iron 3mg 14%
Potassium 331mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy muesli bar recipe makes a delicious, chewy snack packed full of nutritious dried fruits and nuts. All the ingredients for these muesli bars are bound together by a mixture of butter, honey, and a little brown sugar.

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. 

This recipe can easily be doubled or tripled. They're the perfect grab-n-go snack for you and your family.

Ingredients

  • 7 tablespoons butter, plus more for the pan

  • 1 cup rolled oats

  • 1 cup unsweetened dried 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 flaxseeds

  • 1/2 cup honey

  • 1/8 cup packed brown sugar

Steps to Make It

  1. Gather the ingredients.

    Ingredients for homemade muesli bars recipe gathered

    The Spruce Eats / 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 Eats / 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 Eats / Cara Cormack

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

    Transfer oat mixture to a bowl

    The Spruce Eats / Cara Cormack

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

    Stir the unsweetened dried cranberries and flaxseeds into the oat mixture

    The Spruce Eats / 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 Eats / Cara Cormack

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

    Cook the sugar mixture, stirring to combine

    The Spruce Eats / 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 Eats / 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 Eats / Cara Cormack

  10. Spoon the mixture into the prepared baking pan.

    Add oat mixture into the greased baking pan

    The Spruce Eats / 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 Eats / Cara Cormack

  12. Allow to cool and then cut into 8 pieces.

    Homemade muesli bars

    The Spruce Eats / Cara Cormack

Recipe Variation

  • Change up the dried fruits. Instead of cranberries, use dried apricots or cherries, or mix them together.
  • Throw in some mini chocolate chips or some nuts like almonds or pistachios.

Tips

  • Ensure you have packed the mixed muesli tightly in the pan to create bars, so it doesn't crumble when cutting, otherwise, you'll enjoy it as a cereal.
  • 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 one month.

How to Store and Freeze

  • Muesli bars can be stored in a foil-lined or parchment-lined airtight container for up to one week.
  • These vegan muesli bars can be frozen for up to two months. Wrap them individually in parchment paper and place them in a freezer-safe container.