Muesli Bars Gluten Dairy and Egg Free
Delight in the wholesome goodness of these homemade Muesli Bars that are completely gluten-free, dairy-free, and egg-free—perfect for those with dietary restrictions or simply looking for a nutritious snack. Packed with nourishing ingredients like gluten-free rolled oats, desiccated coconut, chia seeds, and a medley of dried fruits, these bars are naturally sweetened with maple syrup and bound together with rich coconut oil. Quick to prepare (just 10 minutes of prep!) and baked to golden perfection, they offer a chewy, satisfying texture with a subtle vanilla aroma. Perfect for breakfast on the go, lunchbox treats, or a midday energy boost, these allergen-friendly muesli bars are easy to make and stay fresh for up to two weeks in the refrigerator. Enjoy a healthy snacking option that’s as delicious as it is convenient!
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Recipe Information
Ingredients
- 2 cups Gluten-free rolled oats
- 1 cup Desiccated coconut
- 0.5 cup Sunflower seeds
- 0.5 cup Pumpkin seeds
- 2 tablespoons Chia seeds
- 0.5 cup Dried cranberries
- 0.5 cup Raisins
- 0.5 cup Maple syrup
- 0.25 cup Coconut oil
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, combine the gluten-free rolled oats, desiccated coconut, sunflower seeds, pumpkin seeds, chia seeds, dried cranberries, and raisins. Mix well to evenly distribute the ingredients.
In a small saucepan over low heat, melt the coconut oil. Once melted, add the maple syrup and vanilla extract, stirring to combine. Heat for 1 to 2 minutes, but do not let it boil.
Pour the wet mixture over the dry ingredients in the mixing bowl. Add the salt and stir thoroughly until all the dry ingredients are evenly coated.
Transfer the mixture into the prepared baking pan. Use the back of a spoon or your hands (dampen them slightly to prevent sticking) to press the mixture firmly and evenly into the pan.
Bake in the preheated oven for 20 minutes or until the edges turn golden brown.
Remove the pan from the oven and let it cool completely in the pan. This is important to ensure the bars hold together.
Once cooled, lift the muesli slab out of the pan using the parchment paper overhang. Place it on a cutting board and use a sharp knife to cut into 12 bars or your desired size.
Store the muesli bars in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
3604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.8 g | 278% | |
| Saturated Fat | 126.8 g | 634% | |
| Polyunsaturated Fat | 39.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 705 mg | 31% | |
| Total Carbohydrate | 388.8 g | 141% | |
| Dietary Fiber | 56.7 g | 202% | |
| Total Sugars | 221.6 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 3071 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
