Nut Free Muesli Bars

comments 2
baking / breakfast / dairy free / dairy free option / egg free / favourites / food / gluten free / gluten free option / guest post / lunch / nut free / snack / sweet / vegan / vegan option / vegetarian / vegetarian option

Lunchbox Bars-3

When a friend has had a baby I like to make these bars as a little treat. They are allergy-friendly for most people and a bit more nutritious than a standard slice or biscuit. They also don’t require exact ingredients so you can often make them with what you have lurking in the pantry. I buy a big 1kg tub of tahini from Pak N Save for about $13, which is more cost effective than the smaller tubs and keeps for ages in the fridge. And another bonus is that you can use the tahini for making hummus and other meals and recipes that require a nut or seed butter. But you can also make homemade pumpkin or sunflower seed butter if you have a food processor or high speed blender. Otherwise, a nut butter can be substituted if nuts aren’t an issue.The mixture can also be made up into biscuits, though it is a bit crumbly and requires a littler more time to form into cookies.

Being nutfree, these bars are also a yummy option for a lunchbox treat, and they have better ingredients than store-bought muesli bars. If oats aren’t an option, I have used quinoa flakes for a true gluten-free option. All oats, including ‘gluten-free oats’, contain avenin, an amino acid that contains a similar sequence to gluten protein, which can cause an unpredictable immune response in some people with coeliac disease.

Nut Free Muesli Bars

servings – Makes 16 bars or cookies

1/2 cup tahini*

1/3 cup honey (or maple syrup)

1 cup rolled oats or quinoa flakes (quick oats are fine too)

1/2 cup desiccated coconut (or replace with more oats)

1/4 cup pumpkin seeds

1/4 cup sunflower seeds (or sesame seeds)

1/2 cup raisins, dried cranberries or cacao nibs or a mix of all three (or 1/3 cup dark chocolate, chopped)

1 tsp vanilla

*If nuts aren’t an issue, you can replace the tahini with another nut butter of choice. Alternatively you can make your own home seed butter from pumpkin or sunflower seeds too. This recipe is for muesli bars using a slice tin, but you can also form the dough into biscuits and bake them on a parchment lined cookie tray. The mixture is a bit crumbly so making biscuits requires a little more patience. You can also add 1/2 tsp baking soda to get a little rise when making biscuits, or just leave the dough as is for a denser cookie.

Preheat the oven to 180 degrees Celsius and line a 12″ X 8″ (29cm X 19cm) slice tin with parchment paper. (Reduce the temp by 20 degrees Celsius if using the fan bake option)

  1. Place tahini and honey into a mixing bowl and use a wooden spoon or spatula and mix until smooth. Add the remaining ingredients and mix well until it is combined.
  2. Scrape the mixture into the lined tray and use your fingers and spoon or spatula to firmly press the mixture into an even layer in the tin.
  3. Place into the preheated oven and bake for 16-20 minutes, or until golden. The bars or biscuits will be soft when hot but will firm up as they cool. Score the bars while they are still warm. Once cool, store in an airtight container.

Here is a photo of my biscuit variation using quinoa flakes instead of oats, 90% chocolate instead of raisins, and sesame seeds instead of pumpkin seeds!


The Author

Let food be thy medicine and medicine be thy food.


  1. Hi, I’ve been trying to start a sourdough starter for 3 weeks…..I am now onto my 4th try and that looks like it’s failing too. I have followed the directions of a guy who is a sourdough whizz from the states……feeding at the right times….weighing everything, keeping it warm, using organic rye, wholemeal and sourdough. I tried a rye and wholemeal darter and a organic stoneground white and a rye…..none of them have worked. Where am I going wrong!!!!!! Libby Moon


    • How frustrating! I’m sorry to hear you have had so many flops. What water source are you using? The water source is often the main culprit for a failed starter. Also, some kitchen carry more contaminants in the air than others. Try storing it in a different part of the house until it is well established. What is happening with it? Do you get bubbles and rise eventually? Do you get mold growth? If so, what colour? What does it smell like? Has it gone sour or stayed non-sour?


Leave a Reply to Libby Moon Cancel reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s