muesli bars

muesli bar

muesli bars

I don’t think there is any other snack more included in the lunch box every single day than the muesli bar.  I remember the humble muesli bar being the highlight of my morning tea at school and have adored them ever since.  I absolutely love the sticky gooeyness that holds together an array of gorgeously chewy oats, sweet dried fruit and crunchy roasted nuts.  And the hit of energy they provide is fantastic for the kids (big and small).

Buying muesli bars from the store if perfectly okay but there is something so much more special and not to mention delicious about whipping up your own batch!  Not only do you get complete control over what goes into the bars but they are a breeze to prepare and once you realise how easy they are to make you’ll never buy store bought bars again.

In today’s bars, I decided to celebrate the cool weather and opted for ingredients that echoed the winter season; dates, sultanas, pumpkin seeds and pistachios.

muesli bars

muesli bars

This recipe begins with placing the butter and golden syrup in a small saucepan and heating on the stove top over a medium heat until the butter is melted.

muesli bars

In a large bowl I placed all of the dry ingredients; flour, brown sugar, oats, sultanas, pumpkin seeds, chopped dates and pistachios and mixed until combined, making a well in the center.

muesli bars

muesli bars

I then poured the melted syrup mixture into the well of the dry ingredients and mixed until all combined ensuring each oat was covered in the lovely sweet syrup.

muesli bars

I then placed the coated oat mixture into an oven tray lined with baking paper and using the back of the spatula patted down until flat, even and smooth.

muesli bars

Off to a preheated oven the bars went to spend 15 minutes or so, just until the bars were golden and cooked.

muesli bars

I then retrieved the bars from the oven and enjoyed the amazing smell of roasted nuts, oats and syrup that was wafting from the oven.  I allowed the bar to cool completely in the tray before removing it and chopping into bars suitable for the lunch box.

muesli bars

We all really enjoyed the mix of dates, sultanas, pumpkin seeds and pistachio but please feel free to create your own unique bars by using any type of dried fruit and nut combination.  Off the top of my head macadamias, cranberries, dried apple, dried mango, cashews, raisins, almonds would all be fantastic!  Make it your own and have fun with the recipe!

Muesli bars


125 grams butter

¼ cup golden syrup

1 cup rolled oats

½ cup sultanas

½ cup dates, chopped

½ cup pepitas (pumpkin seeds)

½ cup pistachios

½ cup self raising flour

½ cup brown sugar


Preheat oven to 180°C (350°F).  Place the butter and golden syrup in a small saucepan over low heat and cook, stirring until the butter is melted.  Place the oats, sultanas, dates, pumpkin seeds, pistachio, flour and sugar in a large bowl and mix to combine.  Add the butter mixture and mix to combine.  Press into the base of a 20cm x 30cm tin lined with baking paper.  Bake for 20 minutes or until golden.  Cool completely in the tin before cutting into slices to serve.

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12 thoughts on “muesli bars

  1. I finally got a chance this morning to make these, soooo good! I made them for my boys but I think my husband may eat all of it! Thanks for posting this! x

  2. I made it yesterday for my 11 months old. I substituted the pistachios with almonds; and i chopped all the ingredients into small pieces. My partner who doesnt eat anything “healthy” actually took some to work today. Very delicious!!

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    • Golden syrup is the syrup from the first boil of sugarcane. It has a thicker consistency than honey and has a distinctive flavor. One hundred percent maple syrup is made by boiling and concentrating the sap from maple trees. I hope this helps. Happy cooking x

  6. i made these using sesame seeds instead of pumpkin seeds (only cos i didn’t have any pumpkin seeds). mother in law and hubby loved them…personally i think i would have preferred them with pumpkin seeds…. i will be making these again but with pumpkin seeds…
    thanks for sharing great recipes with step by step instructions and helpful hints

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