Cranberry and apple muesli bars

These no-bake bars from Sophie Guidolin's 'Macros' cookbook are good to have on hand to keep you going between meals. You can halve the bars to make them go further.

  • 5 mins preparation
  • 15 mins cooking
  • 4 hrs marinating
  • Makes 12
  • Print
MACROS: A Wellness and Lifestyle Guide to Transform Your Body by Sophie Guidolin. RRP: $49.95 Hardback.


Cranberry and apple muesli bars
  • 1 cup (90g) traditional rolled oats
  • 1 cup (20g) puffed rice
  • 1/2 cup (100g) pepitas (pumpkin seed kernels)
  • 1/2 cup (40g) desiccated coconut
  • 1 teaspoon ground cinnamon
  • 1/2 cup (80g) sultanas
  • 1/2 cup (65g) dried cranberries
  • 1/2 cup (175g) honey
  • 2 medium green apples (300g), grated coarsely
  • 1/2 cup (100g) solid coconut oil, melted


Cranberry and apple muesli bars
  • 1
    Grease a 20cm square cake tin; line base and sides with baking paper, extending paper 2cm over edge.
  • 2
    Place oats, puffed rice and pepitas in a medium non-stick frying pan, stir over medium heat for 3 minutes or until lightly toasted. Add coconut and cinnamon; stir for a further 3 minutes or until coconut is golden and toasted. Tip mixture into a large bowl and add dried fruits.
  • 3
    In the same frying pan, add honey and apple; cook, stirring continuously, for 10 minutes or until all the water evaporates from the apple and the mixture is thick and golden brown.
  • 4
    Add melted coconut oil and apple mixture to oat mixture; mix well to combine. Press mixture evenly and firmly into pan; cover with plastic wrap. Refrigerate for 4 hours or until set.
  • 5
    Lift muesli bars from tin and cut into 12 bars.


Store muesli bars in an airtight container in the fridge for up to 2 weeks.

More From Women's Weekly Food