Homemade muesli bars – a lunchbox fave

Homemade muesli bars are approximately one zillion times better than the store-bought variety. We've listed five favourite recipes below for you to try. Spoilt for choice, my friends (you're welcome).

1. Berry + Pistachio Muesli Bars

• 2 cups rolled oats
• 1/4 cup shelled salted pistachios, chopped
• 3 tbsp flax seeds
• 1/3 cup honey
• 2 tsp pure vanilla extract
• 2 tbsp coconut oil
• 2 1/2 tbsp almond butter
• 1/4 cup dried goji berries

1. Preheat oven to 180˚C / 350˚F / Gas Mark 4.

2. Line a large baking tray and a slice tin with baking paper.

3. Arrange oats in a single layer on the baking tray and bake for 10–15 minutes. Set aside to cool.

4. Pop the cooled oats into a large bowl and add chopped pistachios and flax seeds. Mix well.

5. In a small saucepan, combine honey, vanilla and coconut oil. Cook over low–medium heat, stirring until the coconut oil has melted.

6. Whisk in almond butter and continue cooking for 1–2 minutes until well combined.

7. Remove from heat and add goji berries.

8. Pour mixture over oats and mix until well coated.

9. Pop mixture into the lined slice tin and press down very firmly.

10. Refrigerate until firm (at least 2 hours), remove from pan and cut into bars. Keep refrigerated.

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2. Chocolate + Cardamon Muesli Bars 

• 1 1/2 cups rolled oats
• 1 cup raw almonds
• 1/3 cup walnuts
• 1/3 cup cashews
• 2 tbsp sunflower seeds
• 1/4 tsp sea salt
• 75g / 2.75oz dark chocolate
• 1/3 cup honey
• 2 tbsp tahini
• 1 1/2 tsp ground cardamom
• 1 tbsp extra virgin olive oil
• 3 egg whites
• 1 tbsp water

1. Preheat your oven to 180˚C / 350˚F / Gas Mark 4.

2. Line a slice tin with baking paper.

3. In a food processor, whiz oats until they are fine, and then place in a mixing bowl.

4. Add the almonds, walnuts, cashews, sunflower seeds and salt to the food processor and whiz until roughly chopped. Add to the mixing bowl.

5. Warm the honey, tahini, ground cardamom and olive oil in a small saucepan, whisking until smooth, and then add to the mixing bowl.

6. Pop the egg whites into the bowl and stir to combine. Add 1 tbsp of water, if required.

7. Roughly chop the dark chocolate in the food processor and fold through the oat mixture.

8. Pop mixture into the lined slice tin and press down firmly.

9. Bake for 20–25 minutes, until lightly golden and the surface feels firm to touch.

10. Let cool in the pan for 15 minutes, and then remove and allow to cool on a wire rack.

11. Slice when completely cool.

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3. Chia + Apple Muesli Bars

• 3/4 cup puffed brown rice
• 3/4 cup oats
• 1/4 cup desiccated coconut
• 1/2 cup mixed sultanas and dried apple
• 1/4 cup sunflower seeds
• 1/4 cup chia seeds
• 1/8 cup sesame seeds
• 100g coconut oil, melted
• 1/4 cup rice malt syrup

1. Preheat oven to 180˚C / 350˚F / Gas Mark 4.

2. Line a slice tin with baking paper.

3. In a large bowl, combine the oats, puffed rice, all seeds and fruit.

4. Pour the coconut oil and rice malt syrup over the mixture and stir until completely coated.

5. Pop mixture into the lined tin and press down very firmly.

6. Bake in the oven for 15 minutes, or until golden.

7. Let it cool completely and then pop in the freezer for at least an hour before cutting into bars.

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4. Quinoa + Nut Bars

• 1 cup quinoa flakes
• 1 cup almonds, whole
• 1/4 cup desiccated coconut
• 1 cup dried apple
• 1 cup dried cranberries
• 1 cup dried apricots
• 1/2 cup fruit juice
• 1/4 cup mixed sunflower and pumpkin seeds (plus a little extra to garnish)

1. Preheat oven to 200°C / 400˚F / Gas Mark 6.

2. Line a slice tin with baking paper.

3. On a baking tray, place the quinoa, almonds and coconut. Mix together and spread evenly over the tray.

4. Bake for 6–7 minutes until lightly golden. Allow to cool.

5. In a food processor, add the toasted quinoa mix, dried fruits and seeds, and whiz until finely chopped.

6. Pour in the juice until it starts to come together.

7. Pop mixture into the lined slice tin and press down very firmly.

8. Sprinkle over some extra sunflower and pumpkin seeds and press into mixture.

9. Cover with plastic wrap and refrigerate overnight before slicing.

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5. Cashew + Maple Bars

• 1 1/2 cups rolled oats
• 1/4 cup maple syrup
• 1/4 cup peanut butter
• 1 cup salted cashews
• 1 cup pitted Medjool dates

1. Line a slice tin with baking paper.

2. Place rolled oats into a heavy-based pan and dry toast for a couple of minutes, shaking the pan every now and then. Set aside in a large mixing bowl.

3. Pop the cashews into a food processor and whiz briefly. Pour into bowl with oat mixture and combine.

4. Heat the peanut butter and maple syrup over medium heat until liquefied. Pour over the oats and combine.

5. Put the pitted dates, one by one, into the food processor and whiz until they are completely pureed. Add to the mixing bowl.

6. Use your hands to combine the mixture thoroughly.

7. Pop mixture into the lined slice tin and press down very firmly.

8. Pop into the fridge and leave for at least 2 hours to set (the longer the better).

9. Once set, remove from the tin and cut into bars.

10. Keep stored in an airtight container in the fridge.

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Recipe and photographs by Kate Berry for Lunch Lady Magazine Issue 2.