Muesli Bars

Name: Muesli Bars
Total time: 1 h 34 min
Yield: 4 servings
Ingredients: 60 g Butter; 80 ml Honey; 50 g Light brown sugar; 200 g Rolled oats; 60 g Raisins; 40 g sunflower seeds; 30 g pumpkin seeds; 30 g Desiccated coconut; 40 g Flaked almonds; 1 pinch Fine salt

1 hr 33 min · 7 min 40s active · makes 4 bars · ~590 g · Easy

Homemade muesli bars with desiccated coconut, sunflower seeds, flaked almonds, raisins and pumpkin seeds bound with butter. Chewy, nutty texture in every bite.

See more →

Muesli Bars

Homemade muesli bars with desiccated coconut, sunflower seeds, flaked almonds, raisins and pumpkin seeds bound with butter. Chewy, nutty texture in every bite.

See more →

TOTAL TIME

1 hr 33 min

ACTIVE TIME

7 min 40s

QUANTITY

4 bars · ~590 g

DIFFICULTY

Easy

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/10

Tools0/10

Ingredients

0/10 gathered · 4 servings

60g

80ml

50g

200g

60g

40g

30g

40g

1pinch

#	Quantity	Notes	State
1	60g	—	—
2	80ml	—	—
3	50g	—	—
4	200g	—	—
5	60g	—	—
6	40g	—	—
7	30g	—	—
8	30g	—	—
9	40g	—	—
10	1pinch	—	—

Tools

10 items

Serveware

1 item

Procedure

23 steps

1 of 23

Set the oven to 160 °C and allow it to come fully up to temperature.

160°C

⏱ 10 min

2 of 23

Line the baking tin (about 20 × 20 cm) with baking paper, pressing it into the corners and leaving an overhang on each side to help lift the slab out later.

⏱ 30s

3 of 23

Put the butter into the small saucepan.

Butter · 60 g

⏱ 5s

ResultButter

4 of 23

Pour the honey into the saucepan with the butter.

Honey · 80 ml

⏱ 5s

ResultButter and honey

5 of 23

Add the light brown sugar to the saucepan.

Light brown sugar · 50 g

⏱ 5s

ResultButter and honey and light brown sugar

6 of 23

Set the saucepan over a medium-low heat and stir gently until the butter has melted and the sugar has dissolved completely into a smooth syrup, then remove from the heat.

⏱ 3 min

ResultButter-honey syrupused in step 14

7 of 23

Tip the rolled oats into the large mixing bowl.

Rolled oats · 200 g

⏱ 5s

ResultRolled oats

8 of 23

Add the raisins to the bowl.

Raisins · 60 g

⏱ 5s

ResultRolled oats and raisins

9 of 23

Add the sunflower seeds to the bowl.

Sunflower seeds · 40 g

⏱ 5s

ResultRolled oats and raisins and sunflower seeds

10 of 23

Add the pumpkin seeds to the bowl.

Pumpkin seeds · 30 g

⏱ 5s

ResultPumpkin seed mixture

11 of 23

Add the desiccated coconut to the bowl.

Desiccated coconut · 30 g

⏱ 5s

ResultPumpkin seed mixture

12 of 23

Add the flaked almonds to the bowl.

Flaked almonds · 40 g

⏱ 5s

ResultPumpkin seed mixture

13 of 23

Add a pinch of fine salt to the bowl.

Fine salt · 1 pinch

⏱ 5s

ResultPumpkin seed mixture

14 of 23

Pour the warm butter-honey syrup over the dry ingredients in the bowl.

Butter-honey syrup · step 6

⏱ 10s

ResultPumpkin seed mixture

15 of 23

Stir thoroughly with a wooden spoon until every oat and seed is coated evenly in the syrup and no dry patches remain.

⏱ 1 min

ResultMuesli bar mixture

16 of 23

Tip the muesli bar mixture into the lined tin, spreading it roughly to fill the corners.

Muesli bar mixture · step 15

⏱ 15s

ResultMuesli bar mixture

17 of 23

Use the back of a spoon or the flat of your hand to press the mixture down firmly and evenly so it is compacted into a dense, level slab — this is what holds the bars together.

⏱ 30s

ResultPressed muesli bar mixture

18 of 23

Slide the baking tin into the oven.

⏱ 10s

ResultPressed muesli bar mixture

19 of 23

Bake for 22 minutes, until the top is golden and the edges are just beginning to colour.

160°C

⏱ 22 min

ResultBaked muesli slab

20 of 23

Using oven gloves, lift the tin out of the oven and set it on a heatproof surface.

⏱ 15s

ResultBaked muesli slab

21 of 23

Leave the slab to cool completely in the tin — do not cut it while it is warm or it will crumble; it firms up as it cools.

⏱ 1 hr

ResultCooled muesli slab

22 of 23

Lift the cooled slab out of the tin using the baking-paper overhang and set it on the chopping board, peeling away the paper.

⏱ 20s

ResultCooled muesli slab

23 of 23

Cut the slab firmly into 4 equal bars with a single downward press of the knife on each cut — sawing will break the bars.

Into 4 equal portions

⏱ 40s

ResultMuesli Bars

Total Time1 hr 33 min

#	Product	Tool	Action
1	—	160°C	Set the oven to 160 °C and allow it to come fully up to temperature.⏱ 10 min
2	—		Line the baking tin (about 20 × 20 cm) with baking paper, pressing it into the corners and leaving an overhang on each side to help lift the slab out later.⏱ 30s
3	60 g		Put the butter into the small saucepan.⏱ 5sResultButter
4	80 ml		Pour the honey into the saucepan with the butter.⏱ 5sResultButter and honey
5	50 g		Add the light brown sugar to the saucepan.⏱ 5sResultButter and honey and light brown sugar
6	—		Set the saucepan over a medium-low heat and stir gently until the butter has melted and the sugar has dissolved completely into a smooth syrup, then remove from the heat.⏱ 3 minResultButter-honey syrupused in step 14
7	200 g		Tip the rolled oats into the large mixing bowl.⏱ 5sResultRolled oats
8	60 g		Add the raisins to the bowl.⏱ 5sResultRolled oats and raisins
9	40 g		Add the sunflower seeds to the bowl.⏱ 5sResultRolled oats and raisins and sunflower seeds
10	30 g		Add the pumpkin seeds to the bowl.⏱ 5sResultPumpkin seed mixture
11	30 g		Add the desiccated coconut to the bowl.⏱ 5sResultPumpkin seed mixture
12	40 g		Add the flaked almonds to the bowl.⏱ 5sResultPumpkin seed mixture
13	1 pinch		Add a pinch of fine salt to the bowl.⏱ 5sResultPumpkin seed mixture
14	Butter-honey syrupstep 6		Pour the warm butter-honey syrup over the dry ingredients in the bowl.⏱ 10sResultPumpkin seed mixture
15	—		Stir thoroughly with a wooden spoon until every oat and seed is coated evenly in the syrup and no dry patches remain.⏱ 1 minResultMuesli bar mixture
16	Muesli bar mixturestep 15		Tip the muesli bar mixture into the lined tin, spreading it roughly to fill the corners.⏱ 15sResultMuesli bar mixture
17	—		Use the back of a spoon or the flat of your hand to press the mixture down firmly and evenly so it is compacted into a dense, level slab — this is what holds the bars together.⏱ 30sResultPressed muesli bar mixture
18	—		Slide the baking tin into the oven.⏱ 10sResultPressed muesli bar mixture
19	—	160°C	Bake for 22 minutes, until the top is golden and the edges are just beginning to colour.⏱ 22 minResultBaked muesli slab
20	—		Using oven gloves, lift the tin out of the oven and set it on a heatproof surface.⏱ 15sResultBaked muesli slab
21	—		Leave the slab to cool completely in the tin — do not cut it while it is warm or it will crumble; it firms up as it cools.⏱ 1 hrResultCooled muesli slab
22	—		Lift the cooled slab out of the tin using the baking-paper overhang and set it on the chopping board, peeling away the paper.⏱ 20sResultCooled muesli slab
23	—		Cut the slab firmly into 4 equal bars with a single downward press of the knife on each cut — sawing will break the bars. → Into 4 equal portions⏱ 40sResultMuesli Bars
Total Time			1 hr 33 min

Serving

A batch eaten a portion at a time — about 4 portions. Serve what is wanted now and keep the rest.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	667kcal
	14g
	34g
	14g
	84g
	40g
	9g
	145mg

Ingredients0/10

Tools0/10

Recipe

Muesli Bars

Homemade muesli bars with desiccated coconut, sunflower seeds, flaked almonds, raisins and pumpkin seeds bound with butter. Chewy, nutty texture in every bite.

What you’ll doYou will melt butter, honey and sugar together, then mix them into oats, seeds, coconut, almonds and raisins until evenly coated. Press the mixture firmly into a lined tin, bake until golden, cool completely, and cut into bars with clean knife strokes.

Serves4

Total1 hr 33 min

LevelEasy

Ingredients

Butter60 g
Honey80 ml
Light brown sugar50 g
Rolled oats200 g
Raisins60 g
Sunflower seeds40 g
Pumpkin seeds30 g
Desiccated coconut30 g
Flaked almonds40 g
Fine salt1 pinch

Tools

SpoonBaking tinLarge mixing bowlOvenSmall saucepanChef's knifeWooden spoonBaking paperOven gloveChopping board

Method

Set the oven to 160 °C and allow it to come fully up to temperature.

160°C10 minOven

Line the baking tin (about 20 × 20 cm) with baking paper, pressing it into the corners and leaving an overhang on each side to help lift the slab out later.

30sBaking tin, Baking paper

Put the butter into the small saucepan.

5sSmall saucepanButter · 60 g

Pour the honey into the saucepan with the butter.

5sSmall saucepanHoney · 80 ml

Add the light brown sugar to the saucepan.

5sSmall saucepanLight brown sugar · 50 g

Set the saucepan over a medium-low heat and stir gently until the butter has melted and the sugar has dissolved completely into a smooth syrup, then remove from the heat.

Result · Butter-honey syrup · used in step 14

3 minSmall saucepan, Wooden spoon

Tip the rolled oats into the large mixing bowl.

5sLarge mixing bowlRolled oats · 200 g

Add the raisins to the bowl.

5sLarge mixing bowlRaisins · 60 g

Add the sunflower seeds to the bowl.

5sLarge mixing bowlSunflower seeds · 40 g

Add the pumpkin seeds to the bowl.

5sLarge mixing bowlPumpkin seeds · 30 g

Add the desiccated coconut to the bowl.

5sLarge mixing bowlDesiccated coconut · 30 g

Add the flaked almonds to the bowl.

5sLarge mixing bowlFlaked almonds · 40 g

Add a pinch of fine salt to the bowl.

5sLarge mixing bowlFine salt · 1 pinch

Pour the warm butter-honey syrup over the dry ingredients in the bowl.

10sLarge mixing bowlButter-honey syrup · step 6

Stir thoroughly with a wooden spoon until every oat and seed is coated evenly in the syrup and no dry patches remain.

1 minLarge mixing bowl, Wooden spoon

Tip the muesli bar mixture into the lined tin, spreading it roughly to fill the corners.

15sBaking tinMuesli bar mixture · step 15

Use the back of a spoon or the flat of your hand to press the mixture down firmly and evenly so it is compacted into a dense, level slab — this is what holds the bars together.

30sBaking tin, Spoon

Slide the baking tin into the oven.

10sBaking tin, Oven, Oven glove

Bake for 22 minutes, until the top is golden and the edges are just beginning to colour.

160°C22 minBaking tin, Oven

Using oven gloves, lift the tin out of the oven and set it on a heatproof surface.

15sBaking tin, Oven, Oven glove

Leave the slab to cool completely in the tin — do not cut it while it is warm or it will crumble; it firms up as it cools.

1 hrBaking tin

Lift the cooled slab out of the tin using the baking-paper overhang and set it on the chopping board, peeling away the paper.

20sChopping board

Cut the slab firmly into 4 equal bars with a single downward press of the knife on each cut — sawing will break the bars. → Into 4 equal portions

Result · Muesli Bars

40sChopping board, Chefs knife

Printed 10 October 2026