with Sharon Selby

Nut Free Muesli Bars

By 4 Comments

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.

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Print Recipe
 Nut Free Muesli Bars
Course Snacks
Prep Time 10 minutes
Cook Time 5 minutes
Servings
12 bars
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
Course Snacks
Prep Time 10 minutes
Cook Time 5 minutes
Servings
12 bars
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
  1. Place millet, dried fruit and seeds into a medium/large bowl.
  2. In a saucepan, bring the brown rice syrup, tahini and coconut oil to a boil, stirring to prevent it catching.
  3. Simmer about a minute then remove from heat, add vanilla and sea salt and pour over millet mix.
  4. 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.
  5. 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.
  6. 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.

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Reader Interactions

Comments

    • Hi Carla. Yes its is…brown rice syrup can also be referred to as rice malt syrup or simply rice syrup. xx

      Reply

  2. 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

    • 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

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