30-Minute One-Bowl Muesli Bars

Posted · 9 Comments

Are you a snacker?

Do you tend to find snacks too hard? Boring? Easier to buy something?

Whether it be for your mid-morning, afternoon or weekend snack try these delicious muesli bars. Packed full of energy and quality fats in the form of oats, nuts, seeds & eggs. They’re also made from everyday ingredients that you may already have at home.

I’ve been making these bars for 4 years and I’m still not done with them.

These muesli bars are simple to make and great for (big) kids as well! I often make these quickly on a weekend whilst prepping lunch or dinner and by the time I’m done with that, these guys are ready – it really is that simple. Slice into bars and you’re set for the week, organised and confident. Plus you can virtually use any ingredient you like – which I’m always about.

They’re packed full of energy and quality fats in the form of oats, nuts, seeds & eggs.


30-minute Muesli Bars
Prep time
Cook time
Total time
yield: 10
  • 1 cup rolled oats
  • 1 cup almond meal
  • ½ cup raw walnuts or macadamias, roughly chopped
  • ½ cup sultanas
  • ¼ cup raw pepitas
  • ¼ cup raw sunflower seeds
  • ½ cup coconut flakes
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 3 eggs
  • ¼ cup extra-virgin olive oil
  • ¼ cup honey
  1. Pre-heat oven to 175°C (electric)
  2. Place all ingredients into a large mixing bowl
  3. Whisk eggs in the bowl and and stir the mixture all together to combine
  4. Line chosen baking dish with greaseproof paper
  5. Pour mixture into baking dish
  6. Bake in the oven for 20-25 minutes until golden brown
  7. Allow the loaf to cool and cut into single servings
  8. Store in an airtight container and consume within 1 week
The bars can also be stored in the fridge and will become firmer when kept in this manner.

Experiment and swap in other ingredients i.e. different nuts or seeds and just keep the same quantity.


9 Responses to "30-Minute One-Bowl Muesli Bars"
  1. Danni says:

    Hi Nadia,

    I made these bars following the recipe exactly and they were delicious but a tiny bit too sweet so the second time I made them I replaced the rice malt syrup for natural peanut butter, however, they turned out a bit dry. Any suggestions on how to make them without the rice malt syrup but still hold its moisture? Should I add more oil?



    • Nadia says:

      Hi Danni!
      So glad you enjoyed the recipe and let’s see if we can sort this out for you.
      The peanut butter would have dried the recipe out and so if you want to keep this additional ingredient, I would add more oil yes.
      Without the peanut butter, you’d only need a little more oil.
      Good luck!

  2. Danni says:

    Thanks Nadia. I’ll leave out the peanut butter and add more olive oil 🙂

  3. Meeks says:

    Can you make without eggs?
    Would they still hold together ? Thanks

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