Seeded Muesli Bars

These seeded muesli bars are perfect for prepping ahead and having on hand whenever you need a quick, wholesome bite. They’re ideal for busy mornings, lunchbox additions, or a sustained energy boost throughout the day.

This recipe makes 12 bars and can be stored in an air-tight container in the fridge for up to 7 days, or the freezer for up to 2 months.

Nutrition Highlights

• Oats provide beta-glucan fibre for heart health
• Chia and flaxseeds are rich in omega-3 fatty acids
• Pumpkin and sunflower seeds contain zinc and magnesium
• Nuts add healthy fats and vitamin E
• Dates offer potassium and natural sweetness

Ingredients

Base

• 1 cup pitted Medjool dates (soaked in boiling water for 10 minutes)
• 1/3 cup almond butter (or tahini for nut-free)
• 1/4 cup maple syrup
• 1 tsp vanilla extract

Dry Mix

• 1 1/2 cups rolled oats
• 1/4 cup pumpkin seeds
• 1/4 cup sunflower seeds
• 2 tbsp chia seeds
• 2 tbsp flaxseeds
• 1/4 cup chopped almonds or walnuts
• 1/4 tsp iodised salt

Optional Add-Ins

• 1/4 cup dried cranberries or chopped apricots
• 2 tbsp cacao nibs or dark chocolate chips
• 1 tsp cinnamon

Instructions

1. Line a 20cm x 20cm rectangular baking tin with baking paper.
2. Blend the dates into a smooth paste.
3. Add the almond butter or tahini, maple syrup, and vanilla and blend again until combined.
4. In a separate bowl, combine all dry ingredients.
5. Add the date mixture to the dry mix and gentle stir through until everything is well coated.
6. Press the date and seed mix firmly and evenly into the lined tin. Pressing firmly is important to ensure the bars hold together and don’t crumble.
7. Refrigerate for at least 2 hours to set, or leave overnight
8. Slice into bars and store in the fridge.