Dark choc chip Muesli bars
Chewy Choc Chip muesli Bars (Nut-Free + No Overpowering Flavours!)
These chewy oat bars are everything a lunchbox snack should be — balanced, naturally sweet, easy to make, and totally nut-free. Unlike so many muesli bar recipes out there, this one doesn’t rely on a bucketload of peanut butter for binding. Instead, a touch of tahini brings just the right richness without overpowering the flavour.
Plus, with a boost from chia seeds, pumpkin and sunflower seeds, and a choc drizzle on top.
Why You'll Love Them
Nut-free, egg-free, school-safe
Naturally sweetened — no refined sugar
Freezer-friendly for make-ahead magic
Just enough chocolate to keep everyone happy!
Ingredients
2 cups rolled oats
½ cup raisins (or chopped dates/apricots)
¼ cup dark choc chips
2 tbsp chia seeds
¼ cup mix of pumpkin and sunflower seeds
¼ cup coconut oil or butter
⅓ cup rice malt syrup (or honey/maple syrup)
2 tbsp tahini
1 tsp vanilla extract
Pinch of salt
Extra dark chocolate (melted, for drizzling)
Method
Prep your tin & oven
Preheat your oven to 160°C fan-forced (or 180°C conventional).
Line a 20 x 20 cm square slice tin with baking paper, letting the sides overhang a little so you can easily lift the slice out later. This helps prevent sticking and makes for easy slicing.
Mix the dry ingredients
In a large mixing bowl, combine the following:2 cups rolled oats
½ cup raisins (or chopped dates/apricots)
¼ cup dark chocolate chips
2 tbsp chia seeds
¼ cup total of pumpkin and sunflower seeds
Pinch of salt
Give everything a good stir to evenly distribute the ingredients. This is your hearty, wholesome base.
Make the wet mixture
In a small saucepan over low heat, add:¼ cup coconut oil or butter
⅓ cup rice malt syrup (or honey/maple syrup)
Stir gently until the mixture is fully melted and combined — don’t let it boil. Once melted, remove from heat and whisk in:
2 tbsp tahini
1 tsp vanilla extract
The tahini adds richness and helps bind everything without an overpowering taste.
Combine wet and dry
Pour the warm wet mixture over the dry ingredients. Use a spatula or wooden spoon to stir until everything is well coated. Take your time — you want to make sure there are no dry patches and the mixture is evenly mixed.Press mixture into tin (really firmly!)
Transfer the mixture into your prepared tin. Use the back of a spoon, a flat spatula, or clean, damp hands to press the mixture down very firmly.
This is an important step! Compacting helps the bars stick together after baking, so really press it into all the corners and edges.Bake until just golden
Place the tin in the preheated oven and bake for 15–20 minutes, or until the top looks lightly golden and slightly toasted around the edges.
The bars will still feel soft while warm — that’s okay, they’ll firm up as they cool.Cool, then chill before slicing
Let the bars cool completely in the tin — this helps them set properly.
Once fully cool, transfer the tin to the fridge for at least 30 minutes to help the bars firm up before slicing.Drizzle with chocolate (optional but delicious)
While the bars chill, melt a small handful of dark chocolate chips in a heatproof bowl (microwave in 20-second bursts or use a double boiler).
Once the bars are chilled and set, drizzle the melted chocolate over the top using a spoon or piping bag. Chill again briefly to set the drizzle.Slice and store
Lift the bar slab out of the tin using the baking paper edges. Use a sharp knife to cut into bars or squares, depending on your preferred portion size.
Storage Tips
Fridge: Keep in an airtight container for up to 1 week
Freezer: Wrap bars individually for easy grab-and-go snacks (school/lunchbox-ready!)