Back to School Ideas – Muesli Bars

I’ve had lots of requests from Mum’s for a healthy (and yummy) muesli bar to put in school lunchboxes.   These bars are very high in fibre while being relatively low in sugar (when compared to conventional store bought bars).  Also, the seeds provide a great source of omega-3’s for growing brains.  And as this recipe doesn’t have nuts (only seeds) they should be permitted in even nut free schools.  But don’t think this is just for kids, adults will absolutely love these too!


Makes 16


  • 1 cup rolled oats
  • 1 cup desiccated coconut
  • 1/2 cup wheatgerm
  • 1/4 cup sesame seeds
  • 1/4 cup flaxseeds
  • 1/4 cup chia seeds
  • 1/2 cup sunflower kernels
  • 1/2 cup pumpkin seeds (pepitas)
  • 1/2 cup sultanas
  • 1/2 cup raisins
  • 80 g reduced fat margarine
  • 1/3 cup honey
  • 1/4 cup brown sugar


  1. Grease and line a 3cm deep, 16cm x 28cm (base) baking pan with baking paper. Cook oats, coconut, wheatgerm,  sesame seeds, sunflower kernels and pumpkin seeds in a frying pan over medium heat, stirring, for 8 to 10 minutes or until golden. Transfer to a bowl. Set aside to cool. Stir in sultanas.
  2. Cook margarine, honey and sugar in a  small saucepan over medium heat, stirring, for 3 to 4 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer, without stirring, for 7 minutes or until mixture forms a soft ball when a little is dropped into ice-cold water. Add to dry ingredients. Stir until combined.
  3. Spoon mixture into pan. Use a large metal spoon to press down firmly. Allow to cool. Cut into squares.  Store in a foil-lined airtight container in the fridge for up to 7 days.


– If you prefer a harder bar, place in oven at 180*C for 5-10 minutes.

– Experiment with the flavour by changing the seeds and fruit.  For something a little more decadent, add dark chocolate bits through the mixture.