Home-made muesli bars

The second best part of making my own snacks is that I know exactly what goes into them - the best part is how they taste. The muesli bars in this recipe can be changed to suit any needs. I put linseed and sesame seeds in them, mostly so I can convince myself that I should eat them. Nuts are lovely, although the boys’ school, as well as many others I am sure, has a peanut ban because of serious allergies. Good additions include slivered almonds, pine nuts, choc chips or chopped apricot pieces.

  • 30 mins cooking
  • Makes 24 Item
  • Print


  • 2 cup (200 grams) rolled oats
  • 1 1/2 cup (50 grams) rice bubbles
  • 1 cup (160 grams) sultanas
  • 1/2 cup (40 grams) desiccated coconut
  • 1/4 cup (30 grams) linseed (flaxseeds)
  • 1/4 cup (35 grams) sesame seeds
  • 200 gram butter, chopped
  • 1/3 cup (75 grams) caster sugar
  • 3/4 cup (265 grams) honey


  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease a 20cm x 30cm slice pan, line base with baking paper and lightly grease the paper.
  • 2
    In a large bowl, combine oats, rice bubbles, sultanas, coconut, linseed and sesame seeds.
  • 3
    In a medium saucepan, combine butter, sugar and honey. Cook, stirring, over medium heat until the butter melts. Simmer for about 5 minutes or until the syrup has thickened slightly. Pour butter mixture over the oat mixture; mix well.
  • 4
    With wet hands, press the mixture firmly into the pan. Bake 20 minutes or until browned lightly; cool in pan. To serve, cut into 24 bars.


If your slice pan is slightly larger than the recipe, reduce the baking time by a few minutes. It's cooked when golden brown.

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