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
- Line a 20cm x 20cm rectangular baking tin with baking paper.
- Blend the dates into a smooth paste.
- Add the almond butter or tahini, maple syrup, and vanilla and blend again until combined.
- In a separate bowl, combine all dry ingredients.
- Add the date mixture to the dry mix and gentle stir through until everything is well coated.
- 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.
- Refrigerate for at least 2 hours to set, or leave overnight
- Slice into bars and store in the fridge.