No-bake muesli bars
No-bake muesli bars: my two favourite varieties are pistachio and coconut, and peanut and cherry.These no-bake muesli bars are my go-to snack when I'm feeling peckish or need to recharge my batteries before going to the gym.
Equipment
- 1 Square baking pan 20x20 cm
Ingredients
Variation 1: Muesli bars with pistachio paste & cranberries (approx. 6 bars)
- 100 g oatmeal
- 35 g pumpkin seeds
- 35 g pine nuts
- 25 g coconut flakes
- 40 g dried cranberries
- 1 pinch of salt
- 110 g creamy pistachio paste
- 80 ml maple syrup
- 2 tbsp coconut oil melted
- optional: 50 g dark chocolate
Variation 2: Muesli bars with peanuts & Almonds for approx. 6 bars
- 100 g oatmeal
- 35 g almonds
- 35 g sunflower seeds
- 35 g pumpkin seeds
- 25 g coconut flakes optional
- 40 g dried cherries pitted
- 1 pinch of salt slightly less if using salted peanut butter
- 110 g creamy peanut butter
- 80 ml maple syrup
- 2 tbsp coconut oil melted
- 80 g dark chocolate optional
Instructions
Preparation Variation 1
- Briefly toast the oat flakes, pumpkin and pine nuts and coconut flakes in a pan without oil until they give off a nutty aroma.
- Add the cranberries and salt and mix briefly.
- Mix the pistachio paste, maple syrup and melted coconut oil in a bowl until smooth.
- Add the dry mixture to the nut mixture and mix thoroughly until everything is evenly combined.
- Press the mixture into a baking tin lined with baking paper (e.g. approx. 20 × 20 cm) and press down very firmly.
- Leave to set in the freezer for 30 minutes. Remove and cut into bars.
- Optionally, melt chocolate and drizzle over the bars or dip the underside, then chill again briefly.
Preparation Variation 2
- Briefly toast the oat flakes and seeds in a pan.
- Mix in the dried fruit and salt.
- Mix the peanut butter, maple syrup and coconut oil until smooth.
- Work in the dry mixture until everything is evenly bound.
- Press into the mould, freeze for 30 minutes, then cut.
- Melt the chocolate and top or dip the bars, then chill again briefly.
- Storage: Refrigerator: 5–7 days, stored in an airtight container.
- Freezer: up to 2–3 months. Allow to thaw for 5–10 minutes before eating (then perfectly chewy).
Video
Notes
Variations
Protein boost: Stir in 1–2 tablespoons of protein powder (add 1–2 more tablespoons of syrup/nut butter if needed to bind).
Gluten-free: use certified gluten-free oat flakes.
Other nut butters: almond butter, cashew butter, hazelnut butter (use the same amount).
Extra crunchy: more seeds/nuts and fewer dried fruits.
Frequently Asked Questions
How can I make the muesli bars really firm? Press
them firmly into the mould and chill/freeze them thoroughly. If they are too crumbly, add 1–2 tablespoons more nut butter or syrup next time. Can I use honey instead of maple syrup?
Yes, honey works just as well (but then it's not vegan). The consistency remains similar. Do I have to use coconut oil?
It helps the bars to set. Alternatively, you can use cocoa butter – without solid fat, the bars tend to be softer.
How can I make the muesli bars really firm? Press
them firmly into the mould and chill/freeze them thoroughly. If they are too crumbly, add 1–2 tablespoons more nut butter or syrup next time. Can I use honey instead of maple syrup?
Yes, honey works just as well (but then it's not vegan). The consistency remains similar. Do I have to use coconut oil?
It helps the bars to set. Alternatively, you can use cocoa butter – without solid fat, the bars tend to be softer.
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