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: quick to make, no baking required, moist and pleasantly sweet. In England, these bars are also known as no-bake flapjacks, which is where I first tried them.

The base is always the same: briefly toast the oats and seeds, then mix with nut butter, maple syrup and coconut oil to form a paste, press down firmly and place in the freezer.

Variation 1: Muesli bars with pistachio paste & cranberries

Ingredients (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

Preparation

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.
2. Add the cranberries and salt and mix briefly.
3. Mix the pistachio paste, maple syrup and melted coconut oil in a bowl until smooth.
4. Add the dry mixture to the nut mixture and mix thoroughly until everything is evenly combined.
5. Press the mixture into a baking tin lined with baking paper (e.g. approx. 20 × 20 cm) and press down very firmly.
6. Leave to set in the freezer for 30 minutes. Remove and cut into bars.
7. Optionally, melt chocolate and drizzle over the bars or dip the underside, then chill again briefly.

Variation 2: Muesli bars with peanut butter (chocolate version)

This version is the “candy bar” variant: peanut + chocolate is always a winner. The recipe is identical – only the nut butter is replaced (and chocolate is particularly recommended here).

Ingredients (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
• Recommended: 50–80 g dark chocolate

Preparation

1. Briefly toast the oat flakes and seeds in a pan.
2. Mix in the dried fruit and salt.
3. Mix the peanut butter, maple syrup and coconut oil until smooth.
4. Work in the dry mixture until everything is evenly bound.
5. Press into the mould, freeze for 30 minutes, then cut.
6. 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).

Basic principle: How to make muesli bars really firm

• Always line the tin with baking paper to make it easier to remove later.
• Press the mixture down firmly (e.g. with the bottom of a glass).
• Cold cutting: first allow to set well, then cut into bars with a sharp knife.
• Add the chocolate only after cooling, otherwise the mixture will become softer.

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.

More delicious recipes

• The best lemon ice cream – easy to make at home
• Mousse au Chocolat
• French Hot Chocolate