Looking for a healthy, nut-free muesli bar recipe for the school lunchbox or a vegan bar you can enjoy over a cup of tea? Feel free to play around with the ingredients, just keep the dates and coconut oil quantities the same. This recipe from A Healthy Mum uses the natural sweetness of dates, iron-rich and energy-giving seeds, and unrefined carob or cacao chunks to provide a natural chocolate flavour. Stacey is an accredited health and wellness coach with years of experience in the kitchen developing recipes for both personal and corporate clients. Find her healthy recipes and e-book on her website and share your creations via Facebook and Instagram.
- 1 cup dates, tightly packed (pitted and soaked until they’re soft)
- ¾ cup oats or quinoa flakes
- ¾ cup puffed grain (try rice or millet)
- ½ cup desiccated coconut
- ¾ cup mixed seeds (I use sunflower, pumpkin, chia, sesame and flax seeds)
- 1 cup carob or cacao chunks
- 2 tbsp coconut oil, melted
- 1 tsp vanilla
- Preheat your oven to 180°C and line a shallow baking tin with baking paper.
- In a blender, combine softened dates with coconut oil until a thick paste is formed. Stir through all remaining ingredients until well combined.
- Using your hands, place mixture into baking tin and press down firmly so there are no holes. Using a butter knife, slice the mixture into bars before placing in the oven for 30 minutes or until cooked through and slightly crispy. Remove from oven, cut through the bars again and separate. Allow them to cool on a cooling rack.
You can keep the muesli bars in an airtight container in the fridge for up to two weeks or in the freezer for a month.