Almond & Apricot Muesli Bars

I’m so sick of having to reheat lunches at uni. Waiting in line for the only two microwaves on campus and then finally heating my lunch, only to realise that half of it’s still cold and I’ve wasted 30 minutes of my break. Don’t you love that?

These muesli bars have been a lifesaver for me! They’re calorically dense enough that you can scoff down one or two and be satisfied for a few hours, without having to wait in line for the microwave or eat half-cold leftovers. Plus, store-bought muesli bars are loaded with gross things that are definitely not designed for human consumption. Well that’s my opinion anyway.

The ingredients in these muesli bars can easily be swapped out for other alternatives and ingredients you’ve already got on hand, however the combination of apricot, almond and toasted coconut is one that I can never pass up. It’s just so good. I’ll list some other substitutions and alternatives in the ingredients list below.



  • 1.5 cups rolled oats
  • 1/2 cup dessicated coconut
  • 1/4 cup chopped raw almonds (sub for walnuts, pecans, macadamias)
  • 1/2 cup chopped dried apricots (sub for sultanas, dried cherries)
  • 3tbsp hemp seeds
  • 3tbsp chia seeds
  • 3tbsp maca powder
  • 1/2 cup rice malt syrup
  • 1/2 cup natural almond butter
  • 2tbsp natural peanut butter
  • Sprinkling of sea salt

I’d recommend keeping the oats and coconut as they provide the perfect base for these bars, however you could try substituting the coconut for buckwheat flour if you like. (I haven’t tried this though, so I don’t know how well it will work.) The hemp and chia seeds can be substituted for things like sunflower seeds, pumpkin seeds, poppy seeds and cacao nibs and of course you can use any kind of nut or seed butter if almond and peanut aren’t to your liking. Adding raw cacao or carob powder would be delicious too!


  1. Toast the oats, almonds and desiccated coconut under a grill until golden brown.
  2. In a large mixing bowl add the toasted oats, coconut and almonds and then the apricots, hemp seeds, chia seeds and maca powder.
  3. Over a medium heat melt the rice malt syrup and nut butters. Stir until combined.
  4. Stir the nut butter mixture into the dry ingredients and mix well until combined.
  5. Pour into a lined bread/slice tin and press down firmly.
  6. Refrigerate for 2-3 hours before dividing into 8 and individually wrapping.

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