Description
These crunchy muesli bars are a deliciously wholesome snack combining toasted oats, almonds, pepitas, and sultanas with a sticky binder of honey and peanut butter. With a hint of cinnamon and an optional chocolate chip topping, these bars are easy to make, packed with texture, and perfect for a nutritious energy boost anytime.
Ingredients
Scale
Wet Ingredients
- 1/4 cup honey
- 1/4 cup natural peanut butter, smooth or crunchy
Dry Ingredients
- 1 1/2 cups rolled oats (not steel cut)
- 1/2 cup almonds, roughly chopped
- 1/4 cup pepitas (pumpkin seeds)
- 1/2 cup sultanas
- 3/4 tsp cinnamon powder (or pumpkin spice)
- 1/4 tsp cooking/kosher salt
Optional
- 2 tbsp small chocolate chips or 3 tbsp regular dark chocolate chips
Instructions
- Preheat oven and prepare pan: Preheat your oven to 160°C/325°F (140°C fan-forced). Line an 8-inch (20 cm) square baking tin with baking paper, leaving an overhang for easy removal later. No greasing is needed.
- Toast dry ingredients: Spread the rolled oats, chopped almonds, and pepitas evenly on a baking tray. Bake for 10 minutes until lightly toasted. Transfer the toasted ingredients to a heatproof bowl.
- Add remaining dry ingredients: To the toasted oat mixture, add the sultanas, cinnamon powder, and salt. Stir gently to combine.
- Heat and mix wet ingredients: In a heatproof jug, microwave the honey and peanut butter together for 30 seconds on high power. Stir well until combined and smooth.
- Combine mixtures: Pour the warm honey and peanut butter mixture over the oat mixture. Mix thoroughly using a cutting motion to ensure all dry ingredients are coated evenly. It may seem difficult at first, but persistent mixing will incorporate everything well.
- Press into pan: Transfer the muesli mixture into the prepared baking pan. Press down firmly with your hands or the back of a spoon to compact the mixture evenly. If using, scatter the chocolate chips evenly on top, cover with a sheet of baking paper, and press them gently into the surface.
- Chill to set: Refrigerate the pan for at least 1 hour until the mixture is firm enough to lift out without bending.
- Preheat oven again: Preheat the oven again to 160°C/325°F (140°C fan-forced) for baking the muesli bars.
- Cut into bars: Lift the chilled muesli slab out of the pan using the baking paper overhang onto a cutting board. Cut it in half, then cut each half into 5 bars, resulting in 10 bars total. Transfer the bars onto a baking tray using the paper to keep them intact and spaced out.
- Bake to finish: Bake the bars for 25 minutes or until they turn golden on the surface and have golden brown edges. Watch carefully to prevent burning.
- Cool and store: Remove the tray from the oven and allow the bars to cool on the tray. They will crisp up as they cool. Once completely cooled, store them in an airtight container. Keep refrigerated if your environment is warm. The bars stay crunchy for up to three weeks.
Notes
- Note 1: Honey acts as the natural sweetener and binder for these bars.
- Note 2: Peanut butter adds creaminess and binding; crunchy or smooth works well.
- Note 4: Adding chocolate chips is optional but enhances flavor and texture.
- Note 5: Toasting the oats, almonds, and pepitas before mixing deepens their flavors.
- Note 6: Warming the honey and peanut butter mixture makes it easier to combine.
- Note 7: If mixing the wet and dry ingredients is challenging, a cutting-motion and persistent stirring help to fully coat all the oats.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Snack
- Method: Baking
- Cuisine: Western
Keywords: muesli bars, granola bars, healthy snack, homemade bars, peanut butter snack, oat bars, crunchy granola bars
