Orchard muesli slice

These tasty snacks are the healthier alternative to your store-bought muesli bars. Packed full of dried fruits, chia seeds and coconut, this recipe is already sweet enough so there's no need for sugar!

  • 15 mins preparation
  • 25 mins cooking
  • 15 mins marinating
  • Makes 15
  • Print


Orchard muesli slice
  • 2 cup rolled oats
  • 1 cup desiccated coconut
  • 1/2 cup wholemeal flour
  • 1/4 cup chia seeds
  • 1/3 cup natural flaked almonds
  • 1/4 cup finely chopped dried apricots
  • 1/4 cup finely chopped dried pear or peach
  • 1/4 cup dried cranberries
  • 1 teaspoon bicarbonate of soda
  • 1/4 teaspoon sea salt flakes
  • 1/3 cup virgin coconut oil
  • 3/4 cup rice malt syrup
  • 1/2 teaspoon vanilla extract
  • 2 tablespoon desiccated coconut, extra


Orchard muesli slice
  • 1
    Preheat oven to 170°C (150°C fan-forced) Grease a 20cm x 30cm slice pan; line base with baking paper, extending the paper 5cm over long sides of the pan.
  • 2
    Combine dry ingredients in a large bowl.
  • 3
    Place coconut oil and syrup in a small saucepan; cook, stirring, over medium- high heat, until coconut oil has melted. Remove from heat and stir in extract.
  • 4
    Add the coconut oil mixture to the dry mixture; stir thoroughly to combine (the mixture will be quite stiff, you may need to use clean hands to combine well). Spoon mixture into pan, pressing down firmly with a spatula or damp hands to level. Sprinkle with extra coconut.
  • 5
    Bake for 25 minutes or until golden. Turn off oven; leave slice in oven for a further 5 minutes to dry out slightly. Remove from oven; leave slice in pan for 15 minutes.
  • 6
    Use the baking paper to help lift the slice onto a wire rack. Cool completely. Remove paper and cut into 15 pieces.


Suitable to freeze. Not suitable 
to microwave.

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