A Chewy, Nutty & Naturally Sweet Snack! Enjoy these homemade muesli bars as a healthy snack, a lunchbox favorite, or even a better-for-you dessert. Whether you’re on the go or craving a nutritious treat, these bars will keep you coming back for more!
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These Apricot & Chocolate Muesli Bars are the perfect homemade snack, packed with chewy dried apricots, crunchy seeds and nuts, wholesome oats, and a touch of rich chocolate. Naturally sweet and full of texture, they make an energy-boosting breakfast, lunchbox treat, or post-workout snack. Best of all, they’re easy to make and free from unnecessary additives!
Why You’ll Love This Recipe:
✔️ Naturally Sweet & Nutritious – Made with wholesome ingredients.
✔️ Perfect for Meal Prep – Make ahead for easy grab-and-go snacks.
✔️ Chewy, Crunchy & Chocolatey – The best of all worlds in one bar!
✔️ Customisable – Swap in your favorite nuts, seeds, or dried fruits.
Ingredients
- 2 cups of rolled oats
- 1 cup desiccated coconut
- 1 cup natural roasted almonds, roughly
- chopped
- ¾ cup raisins
- 1 ½ cups chocolate buttons
- 1 cup dried apricots, roughly chopped
- ½ cup pumpkin seeds
- ½ cup sunflower seeds
- ½ cup sesame seeds
- ½ cup golden syrup
- 200 grams butter, melted
- ½ cup white flour
- 2 eggs, beaten
I hope you love this as much as we do, be sure to check out my Caramel Honeycomb Bars too.
Onto my recipe for Apricot and Chocolate Museli Bars.
Apricot & Chocolate Muesli Bars
Apricots, seeds and nuts with oats and chocolate. Delish!
Ingredients
- 2 cups rolled oats
- 1 cup desiccated coconut
- 1 cup natural roasted almonds roughly choppped
- ¾ cup raisins
- 1½ cup chocolate buttons
- 1 cup dried apricots roughly chopped
- ½ cup pumpkin seeds
- ½ cup sesame seeds
- ½ cup sunflower seeds
- ½ cup golden syrup
- 200 grams butter melted
- ½ cup white flour
- 2 eggs beaten
Instructions
-
Preheat the oven to 170 degrees fan bake. Take a large bowl and add all your ingredients except ½ cup of chocolate buttons. Mix well.
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Line a 20 x 20 baking tray and place all the muesli bar mix in. Press down firmly with the back of a spoon.
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Bake for 15 – 20 minutes until golden brown.
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Leave to cool completely before slicing into bars. I actually chilled mine in the fridge for 30 minutes to make them really easy to slice.
-
Then melt the remaining ½ cup of chocolate in the microwave for 30 seconds, then stir. Heat in 10 second increments until melted. Once melted drizzle over the bars.
-
Set aside for the chocolate to set. Store in an airtight container.
Recipe Notes
NOTES:
Swap up the nuts and seeds to your hearts desire for this one. It's very forgiving.
You can use white chocolate if you prefer.
Swap out apricots for dates for a different flavour burst
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