nut-free muesli bars

nut free muesli bars on a plate for Lunch Lady Magazine

Nut-free muesli bars are perfect for school lunch boxes. They're risk-free, package free and 100% yum.

Mixed Berry Buckwheat Crunch Muesli Bar

 Makes 12 muesli bars

You’ll need a 20cm square baking tin, baking paper, a small saucepan, a wooden spoon and a medium sized bowl.

You'll need:

  • 1/2 cup buckwheat groats
  • 1 cup cornflakes
  • 1/2 cup rolled oats
  • 3/4 cup dried berries – such as cranberries, dried raspberries, goji berries
  • 1/2 cup coconut flakes
  • 1/4 cup chia seeds
  • 1 tsp ground cinnamon
  • 1 egg white
  • 1/4 cup honey
  • 1/4 cup coconut oil
  • 1 tsp vanilla paste

To make your muesli bars:

  1. Preheat your oven to 180°C / 350˚F / Gas Mark 4.
  2. Tear a long piece of baking paper, a little over twice the length of your tin.
  3. Line the bottom of 20cm square tin with the middle of your long piece of paper, there will be extra paper on either side of the tin – you will use this paper to fold over your muesli bar mixture and press it down.
  4. In a small saucepan, gently heat the honey, coconut oil and vanilla paste until the coconut oil has melted. Turn off the heat and set aside to cool slightly.
  5. In a medium sized bowl, mix together the buckwheat, cornflakes, oats, berries, coconut flakes, chia seeds and cinnamon with a wooden spoon.
  6. Mix through the egg white until well combined, then add in the cooled coconut and honey mixture and stir thoroughly.
  7. Pour the mixture into the baking tin and press down with the back of your wooden spoon until it is flat.
  8. Fold over the excess paper on top of the muesli mix, and press down with your hands until it feels firm.
  9. Bake in the oven, with the paper still folded over the muesli mix, for 20 minutes or until golden brown.

Allow to cool to room temperature, then chill in the fridge for an hour before cutting into bars.

Store bars in the refrigerator for up to a week.


Nut-free muesli bars was originally published in Lunch Lady Magazine Issue 7