Nut Free Muesli Bars

Name: Nut Free Muesli Bars
Prep time: 10 minutes
Cook time: 5 minutes
Ingredients: Muesli bar ingredients 2 cups puffed grains (e.g. puffed quinoa; rice or millet) 1 cup of dried fruit (e.g. raisins; sultanas; cranberries; dates; figs etc) 1/4 cup seed combination (e.g. pepitas and sunflower seeds) 1/2 cup cup brown rice syrup 1/2 cup tahini 3 tbsp coconut oil 1 tsp vanilla extract Pinch of sea salt Dark chocolate drizzle (optional) 3 tablespoons of cacao 3 tablespoons of maple syrup 3 tablespoons of melted coconut oil

Snacks

Nut-Free-Muesli-Bars-preparation-300x200

This is such a versatile recipe and as long as you have the basic ratio of measurements you can switch up the ingredients to suit your fancy. This allergy friendly snack is perfect for kids lunch boxes and mamas on the go. The dark chocolate drizzle is entirely optional and only needed if your heart so desires.

4.3/5

(3 Reviews)

Nut Free Muesli Bars

Snacks

Allergy Info

Prep Time

10 minutes

Cook Time

5 minutes

Servings

Ingredients

Muesli bar ingredients

2 cups puffed grains (e.g. puffed quinoa, rice or millet)
1 cup of dried fruit (e.g. raisins, sultanas, cranberries, dates, figs etc)
1/4 cup seed combination (e.g. pepitas and sunflower seeds)
1/2 cup cup brown rice syrup
1/2 cup tahini
3 tbsp coconut oil
1 tsp vanilla extract
Pinch of sea salt

Dark chocolate drizzle (optional)

3 tablespoons of cacao
3 tablespoons of maple syrup
3 tablespoons of melted coconut oil

Instructions

Place millet, dried fruit and seeds into a medium/large bowl.
In a saucepan, bring the brown rice syrup, tahini and coconut oil to a boil, stirring to prevent it catching.
Simmer about a minute then remove from heat, add vanilla and sea salt and pour over millet mix.
Transfer the combined muesli mixture into a lined tray pressing down evenly into the tray. I use baking paper over the top when flattening with my hands.
To lace over with chocolate simply combine the three ingredients into a small bowl. Whisk by hand until smooth and drizzle over the prepared muesli.
Place in the fridge till set. I keep it in slices in the freezer to make them crunchy and chewy. But they will keep in a container for about a week.

Recipe Notes

Allergy Information: Dairy Free, Wheat Free, Gluten Free, Egg Free, Tree Nut Free, Soy Free.

share the love

11 Comments

Carla on September 28, 2018 at 9:28 pm

Just wondering if brown rice syrup is the same thing as rice malt syrup please?

Reply
- Sharon Selby on October 1, 2018 at 7:51 pm
  
  Hi Carla. Yes its is…brown rice syrup can also be referred to as rice malt syrup or simply rice syrup. xx
  
  Reply
Marie on November 30, 2018 at 5:57 pm

These look delicious, and safe for my husband and baby son, who are allergic to peanuts, tree nuts, dairy and egg.

Is the tahini necessary? Is there something that I can use to substitute? And can coconut oil be substituted with a different neutral oil? Making for my son’s fist birthday and among his many allergies are sesame and coconut…

Reply
- Sharon Selby on December 2, 2018 at 7:48 pm
  
  Hi Marie, I would have suggested an alternative nut butter but I can see you cant do that either. The reason the coconut oil works so well is that it hardens in the fridge unlike other oils. The only other thing I can think of that would work to bind it, is a safe dairy and nut free melted chocolate. Let me know if you find a good alternative. And Happy Birthday to the little guy. Congrats on the first year. Sharon xx
  
  Reply
Kirsten on June 20, 2021 at 4:55 pm

Hello, is there a substitute for the tahini?.
Other than nut butters?
Thank you!

Reply
- Sharon Selby on September 22, 2021 at 4:46 pm
  
  Kirsten, many mums use sunflower butter and it works a treat.
  Sharon xx
  
  Reply
Cheryl oman on October 13, 2021 at 3:44 pm

These were delicious ,kept well in the fridge and great for my grandchildren’s school lunches

Reply
Herna on January 28, 2022 at 11:52 pm

Hey Sharon
Can I substitute coconut oil ? May be ghee (just assuming )

Thanks
Heena

Reply
- Sharon Selby on January 30, 2022 at 9:04 pm
  
  The reason the coconut oil works so well here is that the oil hardens when it’s cold. With other oils it may not work. I have not tried ghee or butter but it has the same properties as coconut oil in that it hardens when cold. I would reduce the amount though of ghee and combine with half ghee and half anther oil…like organic sunflower. to balance flavour. Can’t guarantee though as I haven’t tried. xx
  
  Reply
RK on February 3, 2022 at 8:12 am

HI Sharon, same issue here with not being able to ingest tahini. Apart from sunflower butter (which isn’t readily available where I am) is there anything else I can use? Is this ingredient particularly necessary in this recipe for binding if I’m using coconut oil already? Thanks heaps

Reply
- Sharon Selby on February 3, 2022 at 9:09 am
  
  Hi, Im assuming any type of nut butter is out too due to allergies? As they would be an easy swap/alternative. The ingredient is necessary especially for the bars to hold shape as these are not baked. Another whole food option is simply to make your own sunflower butter. Which literally is blending sunflower seeds in a food processor until you get the desired effect. Here’s a good recipe: https://www.alphafoodie.com/homemade-sunflower-seed-butter/ You can add a couple of tablespoons of oil (organic sunflower oil is my preferred option). It is an extra step but really piles on the nutritional value than going for a processed option like Nuttelex (which would work). Hope this helps. Once you find your alternative these will be a hit with the family. So easy to make and so delicious. Sharon xx
  
  Reply