Soft-Bake Muesli Bars

20-24 pieces
10 mins
Prep Time
Soft-Bake Muesli Bars


  • 1 ½ cups rice bubbles (45g)
  • 1 ¼ cups Edmonds Wholemeal Flour (190g)
  • ¾ cup rolled oats (90g)
  • cup desiccated coconut (30g)
  • cup chopped dried apricots (65g)
  • cup raisins or sultanas (55g)
  • ¼ cup sunflower seeds (35g)
  • 120g butter, melted
  • ½ cup honey or maple syrup
  • 1 banana, mashed
  • 1 egg


  1. Grease an 18cm x 28cm slice tin and line with baking paper. Preheat oven to 170ºC fan
  2. In a large bowl, stir together rice bubbles, flour, oats, coconut, apricots, raisins/sultanas
    and sunflower seeds. Make a well in the centre.
  3. In a seperate smaller bowl, whisk together melted butter, honey/maple syrup and mashed
    banana, then whisk in egg.
  4. Pour liquid mixture into dry ingredients and stir until well combined.
  5. Transfer mixture to prepared tin and smooth out the surface. Bake for 25-30 minutes, until
    golden brown. Leave to cool for at least 20 minutes before slicing into bars.


• Muesli bars will keep well for one week. Store in an airtight container in a cool place.
• This recipe is very versatile. You can add in any dried fruit, nuts and seeds you like. Chocolate chips are also a delicious addition!

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Claudia Arnold

I don’t like healthy food lol but these are yummy