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Lunch box friendly muesli bar

Mandy Sacher
Created on Feb 06, 2024 · 1 min read


2 cup s (240g) rolled oats

2 tbs chia seeds

1/4 cup (40g) pumpkin seeds

1/2 cup (10g) puffed quinoa

1/3 cup (35g) oatmeal

Pinch sea salt

1/2 tsp baking soda

1 tsp vanilla extract or powder

1/4 cup (60ml) coconut oil, melted

1/ 2 cup (125ml) maple syrup


1. Preheat oven to 160°C and line a 20x30cm baking dish with baking paper.

2. Place oats and seeds in a food processor and process until a fine consistency is achieved.

3. Add remaining ingredients and process until it forms a gooey mixture.

4. Place mixture into the prepared baking dish, press down firmly and evenly over the base of the dish.

5. Bake for approximately 20-25 min s or until golden brown. The mixture will harden as it cools.

6. Cut into slices and serve.

7. Serve immediately, store in an airtight container for up to 4 days, refrigerate for up to 14 days or freeze for up to 4months.


For a gluten-free version use 2 cups of gluten-free oats or quinoa flakes and swap the oatmeal for 1/3 cup of buckwheat flour, brown rice flour or quinoa flour.

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