Description

These Nut-Free Muesli Bars are chewy, naturally sweetened, and packed with oats, seeds, and dried fruit — perfect for those with nut allergies or schools with nut-free policies. They’re easy to make, no fancy ingredients needed, and totally customizable with your favorite mix-ins!

Ingredients

2 cups rolled oats
1/2 cup sunflower seeds
1/4 cup pumpkin seeds (pepitas)
1/4 cup shredded coconut (unsweetened or sweetened)
1/2 cup dried fruit (like cranberries, raisins, or chopped apricots)
1/4 cup chia seeds or flaxseeds
1/4 teaspoon cinnamon (optional)
Pinch of salt
1/2 cup honey or maple syrup
1/4 cup coconut oil or unsalted butter

1 teaspoon vanilla extract

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Instructions

Preheat oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper, leaving a bit of overhang for easy removal.
Toast dry ingredients (optional but recommended):
In a dry skillet or on a baking sheet, lightly toast the oats, sunflower seeds, pumpkin seeds, and coconut until golden and fragrant (about 5–7 minutes). Let cool slightly.
Mix the base:
In a large bowl, combine the toasted dry ingredients with dried fruit, chia seeds, cinnamon, and salt.
Heat the wet mixture:
In a small saucepan over low heat, melt the honey (or maple syrup) and coconut oil together. Stir in vanilla extract once melted and combined.
Combine and press:
Pour the warm liquid over the dry ingredients and stir until everything is evenly coated.
Pack and bake:
Transfer the mixture to the prepared pan. Press down firmly using the back of a spoon or spatula to compact it.
Bake for 15–18 minutes, or until edges are lightly golden.

Cool and slice:
Let the bars cool completely in the pan (they’ll firm up as they cool), then lift out using the parchment and slice into bars or squares.

Notes

Press firmly to prevent crumbling when cutting.
Swap honey for maple syrup to make them vegan.

Store in an airtight container at room temp for 5 days or in the fridge for longer shelf life.