Ultra chewy, homemade muesli bars that are cheaper, tastier and much healthier than store-bought. Tastes like a chewy caramel studded with nuts and fruit! Excellent way to clear out random leftover nuts and dried fruit. Want crunchy muesli bars? Head here!
The case for homemade muesli bars
There’s some things that I’ll always (probably) buy from the shops. Like – potato crisps. And cheezels (I love ’em! Don’t judge me.😭)
But there’s some things that I’ll never buy, after discovering how good and easy homemade is. Muesli bars currently tops that list. (That’s granola bars, to those of you in the States!).
I actually bought a box of a popular brand here in Australia called Carmen’s so I could do a side-by-side taste test, homemade vs store bought. The texture is almost exactly the same. But the flavour of homemade is far superior. Put simply, you can taste all the ingredients better. Also, everything in homemade muesli bars is all-natural. No mysterious food additives or preservatives to survive on supermarket shelves!
We’re making chewy ones today
There’s an endless variety of muesli bar flavours available these days. Nut free, fruit free, chocolate chips, chocolate drizzle! With today’s recipe you can customise the flavour to your hearts’ content.
As for texture – broadly speaking, there’s two types: chewy and crunchy. We’re making chewy ones. And when I say chewy, I do not exaggerate. It’s like eating a chewy caramel – except you get to feel smug cause these muesli bars are good for you.
Doubt me? Here’s proof of chew:
What goes in muesli bars
The combination of fruit and nuts I’ve used is a copy-cat of Carmen’s classic fruit & nut muesli bars, a very popular brand here in Australia. You can really use any add-ins you want, as long as you stick to 3 1/2 cups in total as that’s how much the peanut butter-honey “glue” will hold together.
The glue
Natural peanut butter (or almond butter) – Different to commercial peanut butter spread because it’s got no sugar, salt, preservatives etc added. It’s 100% peanuts which means better peanut flavour and it’s runnier (hence why it works better for things like satay sauce).
Mix well if separated – The absence of stabilisers also means that the oil and peanuts will separate if left in the pantry for ages. Be sure to mix well to combine before using. If your peanut butter has solidified into cement, try microwaving briefly to warm (remove the metal lid!) then mix with a butter knife or chopstick. If that still does not work, scrape the oil & peanut cement into a jug and blitz with a stick blender (done that plenty of times!).
Non-peanut substitute: I think almond butter is best, for flavour and texture. I’ve read in other granola bar recipes that other nut butters work too.
Honey – For natural sweetness. Maple syrup should also work.
Add-ins
Rolled oats – not quick oats, just plain traditional oats.
Almonds – whole, roasted, unsalted. I like to give them a very rough chop so it disperses better.
Sultanas – or raisins, cranberries or any other dried fruit of choice (if using big pieces like apricots, suggest chopping).
Pepitas – because it’s in Carmen’s. Like that it adds some colour to all the brown-ness!
Sesame seeds – because it’s in Carmen’s.
Coconut – because it’s in Carmen’s. Use desiccated coconut (ie finely shredded) that is not sweetened. Flakes will also work but because they are larger they won’t disperse as well throughout (maybe chop or crush in hands?).
Cinnamon – a little touch of cinnamon really works in this!
Salt – Just a touch brings out the flavours in this.
How to make ultra-chewy muesli bars
I love that this is a no-bake recipe!
Mix the add-ins in a microwavable bowl using a wooden spoon.
Why microwavable? Because the peanut butter glue is quite thick and if the air is cool or if you take your time with the mixing or if you take a call from your friend mid-mix, the glue may get so thick it’s too hard to mix. If this happens, a 20 second microwave will do the trick!
Mix glue – Put the peanut butter and honey in a saucepan over low heat and mix to combine. Use a rubber spatula and cook, stirring almost constantly, for 5 minutes to thicken. Scrape the base of the saucepan, getting in around the edges. DO NOT WALK AWAY during this step as it can catch easily on the base.
Goal – Thick caramel-like mixture. It should mound like ribbons, as pictured above. Basically, the thicker the mixture, the chewier your muesli bars!
Immediately pour the mixture all across the surface of the oats. Use the wooden spoon to mix to combine until you can no longer see dry oats. At first this will seem impossible, but persevere as it will happen! Using stabbing motions and smearing against the side of the bowl helps.
If it gets too hard to stir, microwave for 20 seconds then it will be a breeze.
Press – Place a sheet of paper over a 20cm/8″ square pan (no need to grease, why create unnecessary washing up??). Scrape the mixture in then press it into the pan using a combination of the wooden spatula to spread it out, then hands to press it in.
Press firmly but keep some of the surface bumpy rather than aiming for completely flat. If you press really, really firmly ie make the surface almost completely smooth and flat, the bars will be very, very chewy. I personally found it a little too chewy, but maybe that’s what you want!
Refrigerate for 2 hours to set then cut into 10 bars. Or 8, if you want bars a little larger than store-bought. Then eat! Well, chew. 😂
Matters of muesli bars
Never thought I’d be writing a section titled as above, but I do have some a few practical matters to share with you on the matter of homemade muesli bars!
Are muesli bars healthy? This homemade one is, being made with all-natural ingredients with no fat or sugar added. However, most store-bought ones are not. Look closely at the ingredients list and you’ll see sugar and unfamiliar food additives listed.
Storage – Airtight container in the fridge keeps them fresh and perky for 2 weeks. Out of the fridge, the oats soften faster over time which alters the texture of the muesli bars. But they don’t go off.
Cold vs room temp – The muesli bars are firmer / chewier when fridge cold then soften to store-bought muesli bar level chewiness at room temperature. I actually really like them cold, for extra chew. As I mentioned earlier, it’s like a guilt-free chewy caramel!
When to eat it – Breakfast on the run or snack! Honestly, you’d never even think of these as “healthy” because they’re sweet and tasty. I cut them into squares, drizzle with chocolate (see last point) and serve as an afternoon tea sweet treat.
Lunchbox shelf life – Easily all day, out of fridge is fine. Fridge storage isn’t about keeping them food-safe, it’s about keeping them fresher for longer.
Mini choc chips – The choc chips on store bought muesli bars are smaller than the ones used in chocolate chip cookies, they are mini ones. I found them at my local Scoop Wholefoods (Mona Vale, Sydney). You know those stores where you help yourself to fruit, nuts, chocolates etc out of tubs?
To add them to your muesli bars, press the mixture into the pan then let it cool slightly else the choc chips will melt. Then scatter the mini choc-chips across the surface and use your hands to press them in. Then refrigerate.
Chocolate drizzle – You will only need a small quantity of chocolate drizzle. I find it hard to melt small quantities of chocolate in a bowl in the microwave (always seizes). I find the easiest way is to pop about 1/4 cup of chocolate chips (normal ones, this time!) in a small ziplock bag. Seal, microwave for 10 seconds at a time (massage to “mix) until melted. Snip corner, drizzle across muesli bars.
So, what do you think? Is this a good weekend to rummage through your pantry to round up all those leftovers nuts and dried fruit from other recipes to make homemade muesli bars?? – Nagi x
Watch how to make it
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Chewy muesli bars (granola bars)
Ingredients
- 1/2 cup (120g) pure natural peanut butter, smooth, or other nut butter (mix oil in well, Note 1)
- 1/2 cup (175 g) honey (Note 2)
Add ins (3 1/2 cups your choice, Note 3):
- 1 1/2 cups rolled oats
- 1 cup sultanas
- 1/4 cup desiccated coconut , unsweetened
- 1/2 cup almonds , very roughly chopped
- 1/4 cup pepitas
- 2 tbsp white sesame seeds
- 1/8 tsp salt
- 1/2 tsp cinnamon
Instructions
- Mix Add-ins – Using a wooden spoon, mix the add-ins in a large microwaveable bowl (just in case, Note 4).
- Glue – Using a rubber spatula, mix the peanut butter and honey in a saucepan over medium heat until smooth. Once combined, turn the stove down to low. As soon as you start seeing little bubbles around the edges, cook for 5 minutes, stirring constantly scraping the base, until it is like a very thick caramel (see photos and video in post). You should be able to draw a path across the base and it holds before closing in on itself. DO NOT WALK AWAY, it will catch easily. (Note 5)
- Mix – Immediately pour it all over surface of the oats etc then mix with the wooden spoon. It takes a bit of effort but it does come together eventually. Stabbing and smearing against the wall of the bowl helps. If it gets too thick, microwave for 20 seconds on high to loosen the glue then mix (then it's a breeze!).
- Press – Put a square piece of paper over a 20cm/8" square tin (no need to grease). Drop muesli mix in then spread right into the corners, using a combination of your hands and the wooden spoon. Firmer press = chewier muesli bars.
- Set – Refrigerate 2 hours until firm then cut into 10 bars (cut in half, then each half into 5).
Recipe Notes:
Nutrition Information:
Life of Dozer
You knew I’d do this with the flowers as soon as I was done with the food photos, right??!
Hi! How can i increase the protein in these bars? Can i add a couple scoops of unflavoured protein powder?
I find that if I add plain pea protein I need to add some water to compensate as the pea protein really dries it out otherwise, but yes! Such an easy way to do it. In Aus y oh can also get high protein peanut butter (more protein, less fat) which I use for these too. I also add some minced soy protein (in the health food aisle) to these and my homemade muesli to up the protein too. I can’t even taste it with all the other yummy flavours. You can also sub about 1/2 honey for date purée but then they have to be kept in the fridge to make it a bit lower carb. Hope that helps!
Anyone substitute peanut butter for tahini? Or equal mix of both?
This looks amazing and so simple to make. Can’t wait to try it!
Thank you Nagi!! Could I kindly request a copy of Carman Nut Bars please? We go through boxes of Carman’s Nut Bars. Would love if you make a recipe for those too!
Thanks so much for this. Will be making a slab tomorrow morning. Have already made a batch of natural peanut butter. It’s so easy! Just blitzed about 400g of roasted unsalted peanuts in the Kitchen Whizz, scooped out a tablespoon or so of crushed nuts about halfway through, then kept blitzing. 4 minutes later the mixture just ‘relaxed’ (can’t think of any other word to describe what happened) into peanut butter. And it’s delicious. Put the mix into 2 containers and added a generous pinch of Murray River pink salt to one of them. It is superb. Can’t wait to use the other container for this recipe. H ✌️
I don’t eat peanuts at all. Is there an alternative to peanut butter that will give the same result? Maybe an almond butter?
I’ve made this as soon as I received the email! Got the granddaughters visiting today 1 is celiac,so I used GF oats 1 is peanut butter mad, win win! Topped with mini marshmallows and a drizzle of chocolate. Looks fantastic and judging by the amount of spoons I’ve licked it will tast amazing too😂
These look beautiful!
Is there a nut free substitute for the peanut butter “glue”
Would like to make these for school but needs to be nut free for school allergy policy
Hi Cass are you in Australia? I used something called PeaNot Butter sold at the local iga. It’s chickpea based but tastes quite like peanut butter. Worked perfectly : maybe took a bit longer to thicken on the stove.
Everyone I know who needs nut-free uses sunbutter.
Would love to know this as well!
Yum look so delish! Will definitely have to make them at the weekend. I find brushing measuring cups/spoons with a little flavourless oil helps things like honey and peanut butter slide out easily
What can you substitute for peanut butter so it can be nut free for school?
Thanks – I am really excited to make this one! Can you suggest a nut-free sub for the peanut butter. We love all nuts, but schools have nut-free policies. I would love to know your thoughts on tahini or some other suggestion instead of peanut butter.
Thank you…buy Carmen’s Bars all the time, going to make these over the weekend.
I really donot like the taste of cinnamon, what other spice could I use in place
Hi, Ginger, Nutmeg or Mixed Spice would work just as well as cinnamon, (not a cinnamon can either) there is cinnamon in Mixed Spice but much less powerful.
These look fantastic! Will definitely be trying. I used to make something like this years ago which needed baking. These look far more delicious and no baking required so you can do it any time of the year. And I definitely don’t judge you about the cheezels! I love plain potato chips, and corn chips with melted cheese all over them. All that cheesy, greasy goodness! The ultimate comfort food 😄
Just a thought . Frangipani flowers and their sap are poisonous, probably best left off this otherwise great recipe
I’m a big fan of Carmen’s so I look forward to trying this recipe.
However, do you have a substitute for the peanut butter, because I’d like to make nut free ones for my son to take to school?
Am wondering if you can use the nut free style Nutino chocolate spread and make them chocolate instead of peanut butter flavour. I don’t see why any nut free spread wouldn’t work…Just a thought…
Cheryl there is no fragipani flowers mentioned in the recipe…
Frangipani flowers are used to decorate the Museli Bars in the photographs; I guess that is what Cheryl widely observed. ☺
This looks delicious – haven’t made it yet. For a vegan option could I substitute something like rice malt syrup for honey?
Maple syrup would also be a good option, also plant based, but I also thought of rice malt syrup too, because it’s not as sweet. Hope this helps
Haven’t made it yet but I’m going to give it a go with brown rice flakes in place of oats. Have to eat gluten free. How about a recipe for crunchy bars?
I have just used gluten free oats for my granddaughter who is celiac
Me too! After a GF alternative ! Thank you for giving it a go!
I’m trying puffed rice ( NOT Rice Bubbles ) in mine as we cannot tolerate oats here
Gordon, Would appreciate comment if you use the rice flakes please. Thanks, CimmieS
Love this Nagi, looks so tasty and great to customise as an on-the-go snack!
ps. hate to be that person but it’s Carman’s with an A!
Yep! Looking at the ingredient list you have FULLY sold me . . . and I have not had a potato chip for decades and what the h. . . are ‘cheezels 🙂 ? I switched to natural peanut butter . . . the crunchyy kind, a couple of years back, so no trouble with the ‘glue’ !!! Am rather looking forward to this . . . dare I have a few for breakfast . . . no ‘sins’ I can see !!! hugs and thanks and ‘hi’ to the boy . . .
These look so good!! I love oats and nuts and peanut butter and coconut and all, except for the raisins. I will experiment with alternative dried fruits. Thanks again, Nagi, for this one too.
Cheezels are a brand of Australian snack food currently produced by Snack Brands Australia. Made from corn and rice, they are a crisp puffy ring with a strong, savoury cheddar cheese flavour and aroma. They are similar in texture to cheese puffs, American Cheetos, or Canadian Cheezies.
Natalie – I am Australian and know but thanks! I have been a lifelong medical nutritionist and do not eat any kind of snacks . . . Nagi knows me well and i was just having fun 😉 !
These look absolutely delicious, and you could use whatever is “on special” that week as well. Plus Dozer – so absolutely gorgeous! Nose boop and scritch please 🙂
Hi Nagi I would love to make these for my kids’ lunches instead of buying them – do you have any suggestions for how to make these without Peanut Butter or Almonds as most schools will not allow you to take anything with nuts to school (allergies)?
Hi Nagi,
Love the idea as I regularly carry Carmen’s bars for snacks. However, as I have a peanut allergy (all other nuts are fine), is there an alternative to peanut butter?
Thanks for all the fabulous recipes!!
Cheers,
Stu
Try sunflower seed butter, or tahini ( though tahini is probably a bit runnier than PB)
My brother uses almond butter/spread in place of peanut butter. We call it peanut paste in Qld :). Works well in most recipes.
Lisa, we also used to call it peanut paste here in SA years ago, and in fact I still do.
Hi All sounds good. Can you adspt the same recipe if you want to make it crunchy. Or have you got another recipe for a crunchy muesili bar?