Chia seed muesli bars

Chia seed muesli bars

Chia seed muesli bars

These chia seed muesli bars are great for the kids to take to school for recess and you won’t believe how easy they are to make. You will never buy muesli bars again and best of all, they are nut free.

prep: 0:20

cook 0:10


  • 1 cup rolled oats
  • 1/2 cup desiccated coconut

  • 1/2 cup white chia seeds

  • 1/2 cup sunflower kernels

  • 1/2 cup pepitas

  • 1 cup sultanas

  • 1 1/2 cups puffed brown rice

  • 100g butter

  • 1/3 cup golden syrup

  • 1/2 teaspoon of vanilla essence

  • 1 tablespoon brown sugar

  • You’ll also need:2  16cm x 28cm baking trays

  • a spray of olive oil to grease one tray

  • at least 56cm of baking paper

  • a glass of really cold water

  • a cutting board


  1. Grease and line a baking tray (16cm x 28cm) with 56cm baking paper, leaving 14cm of extra paper over at each end of the tray.
  2. In a heavy frying pan, toast the oats, coconut, chia seeds, sunflower kernels and pepitas. Stir continuously until the coconut turns golden. Transfer to large bowl and set aside to cool.
  3. Once cooled, add the sultanas and puffed brown rice.
  4. Cook butter, golden syrup, vanilla essence and brown sugar in a small saucepan over medium heat, stirring continuously until sugar dissolves. Bring to the boil and reduce heat to low. Simmer, without stirring, for around 6 minutes.
  5. Drop a little of the mixture into a glass of really cold water and if it forms a soft little ball, it’s ready. Remove immediately from the heat and add to the dry ingredients. Stir and stir until all of the dry ingredients are thoroughly coated.
  6. Spoon the mixture into the prepared baking tray. Use a large metal spoon to press the mixture down firmly. Cover the ingredients with the flaps of baking paper and press down further with the metal spoon. You want to make sure it’s packed right in there!
  7. Place into the fridge for at least 30 minutes. Take out of the fridge, pull out the muesli slice from the bottom tray using the baking paper and put onto a cutting board. Unwrap and cut into small slices.


  • The muesli bars will keep in a baking paper-lined, airtight container for a week.
  • Or wrap each slice in foil, pop into a plastic resealable bag and into the freezer for around 3 months.
  • Take out individual bars as you need them.
  • You can substitute good old rice bubbles if you can’t find puffed brown rice at the health food store.
  • I bought my white chia seeds at my local supermarket.
  • Chia seeds are a fabulous source of Omega-3, vitamin B12, potassium, zinc and iron, but you can substitute sesame seeds if you can’t find any white or black chia seeds.
  • This recipe was created by Maxabella of Maxabella loves. Follow Maxabella on Facebook or Pinterest.