Vegan Muesli Bars
Prep Time
15 mins
Delicious little bars of goodness – perfect for the after school snack.
Course: Snack
Servings: 10 serves
Author: Patricia Tzortzis (Its Gourmet Baby)
  • 2 cups Brushwoods Fresh Rolled Oats
  • 1/2 cup shredded coconut
  • 1 tablespoon cacao nibs
  • 1/4 cup chopped apricots and dates quantity is combined, not each
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup coconut oil
  • 1/4 cup rice malt syrup
  • 1 teaspoon vanilla extract
Drizzling chocolate ingredients
  • 1/4 cup cacao powder
  • 1/4 cup coconut oil
  • 2 tablespoons rice malt syrup
Method - muesli bars
  1. Combine oats, coconut, cacao nibs, dates, apricots and cinnamon into a big bowl and mix well.
  2. Place coconut oil into a microwave safe dish and microwave until melted. Mix in rice malt syrup and vanilla and mix well to combine (if this isn't happening easily pop back into the microwave for another 30 seconds, remove and mix well). Microwave times will be affected by wattage, please adjust as needed.
  3. Pour coconut oil mixture into the bowl with your dry ingredients and mix very well to combine.
  4. Pour into a square baking tray (approx. 20cm x 20 cm (5cm deep)) lined with baking paper and press down firmly with the back of a metal spoon evenly spreading mixture as you go.

  5. Set in the freezer for an hour or two until firm.
Method - drizzling chocolate
  1. Place coconut oil to a microwave safe dish and microwave until melted.
  2. Add cacao powder and rice malt syrup and mix well.
  3. Place into fridge for 15-20 minutes (checking at ten minutes) to thicken slightly and make it the consistency of melted chocolate.
  4. Once it thickens slightly, remove muesli bars from the freezer, drizzle chocolate mixture onto the muesli bars and place tray back into the freezer to set for remaining time.
  5. Once the muesli bar mixture has set remove from freezer and slice into bars. Store in an air tight container in the fridge.
  6. Eat and enjoy.
Recipe Notes

With the left over drizzling chocolate you can make a yummy vegan chocolate bark by placing the left overs into a small rectangle plastic container and sprinkle with coconut, oats and cacao nibs. Place into the freezer until set and break up into pieces. Store in an air tight container in the fridge. It's delicious!