These muesli bars gluten-free, vegan and healthier than many shop bought bars. All you need is 6 simple ingredients. You might already have them in your pantry.
The recipe was inspired by Nigella Lawson’s Breakfast Bars 2.0. Her recipe has quite a long list of ingredients, including a lot of different seeds. I wanted to make something a bit simpler with what I typically have in my pantry.
I use almonds in this recipe, but you could easily substitute walnuts, cashew nuts, brazil nuts or a combination of raw nuts instead. If you don’t have any pumpkin seeds, you could use sunflower seeds or hemp seeds. I haven’t tested these substitutions, but I imagine they would work well.
To sweeten the bars, Medjool dates are used to make a sweet paste. The paste is what holds everything together instead of oil. To make the paste, you simply boil the dates in some water to soften them, then mash them into a paste with a fork. Although dates are still a source of sugar, they come with some fibre and potassium and add a beautiful caramel-like flavour.
I also like to add some dark chocolate chips to the recipe. If you want to reduce the sugar content of the muesli bars, you could use a sugar free chocolate chopped into pieces. Alternatively, you could swap the chocolate for some additional chopped nuts.
The recipe makes 8 muesli bars. I prefer to make smaller quantities like this to avoid overeating them. However, if you want to make more, you can double the recipe and bake it in a 20cm x 20cm square cake tin to make 16 bars.
For another easy and delicious snack, you might like to try my 4 Ingredient Brownie Batter Bites.
- 125g (about 8) Medjool dates
- 1 teaspoon ground cinnamon
- 1/2 cup (65g) raw almonds
- 1/4 cup (30g) pumpkin seeds
- 1/2 cup (45g) rolled oats
- 1/3 cup (55g) chopped dark chocolate
- Extra melted dark chocolate and sea salt, for topping (optional)
1Preheat your oven to 160°C fan-forced / 180°C / 350°F and line the bottom and sides of a 10 x 20cm loaf tin with baking paper.
2Tear the dates apart and remove the pits. Place the dates in a small saucepan with the cinnamon and 2/3 cup (160ml) water. Bring to the boil and let it boil uncovered for 5 mins. Remove the pan from the heat and mash the date and water mixture into a paste with a fork.
3Pulse the almonds in a food processor or blender to turn it into crumbs. Tip the crumbs into a mixing bowl and add the pumpkin seeds, oats, chocolate chips and date paste. Stir until well combined, then tip the mixture into the lined loaf tin. Press the mixture firmly into the tin with the back of a spoon and level it out.
4Bake in the preheated oven for 30 minutes or until the mixture is firm, golden on top and slightly darker around the edges. Chill in the fridge before cutting into bars (they will continue to firm up in the fridge). Drizzle bars with some extra melted dark chocolate and a sprinkle of sea salt if desired.
5Store in an airtight container in the fridge.
I transfer the date mixture into a small bowl before mashing with a fork to avoid scratching my saucepan.
Oats naturally don’t contain gluten, but as they are often processed on the same equipment as wheat, they can have traces of gluten. If you’re strictly gluten free, you can buy gluten free oats.
You can double the recipe and bake it in a 20cm x 20cm square cake tin to make 16 bars.
If you’re not going to eat the bars within a week, you can freeze them and defrost in the fridge as needed.
Serving size: 1 bar (excluding extra chocolate drizzle and salt)
Energy: 695kJ (166Cal)
Total Fat: 8.1g
Saturated Fat: 1.9g
Total Carbohydrate: 22.8g
Dietary Fibre: 3.1g
Nutrition information is an estimate only. It may vary depending on the brand of ingredients used.