Introduction

These Musli Breakfast Bars are a wholesome and convenient way to start your day. Packed with oats, peanut butter, and natural sweetness, they offer a satisfying energy boost that’s perfect for busy mornings or on-the-go snacking.

The image shows three granola bars with a rough, chunky texture placed on a piece of crumpled brown paper. Each bar is made of a mix of light brown oats, puffed grains, and various small colorful bits including green pistachios, dark raisins, and red dried berries. The bars have a shiny, sticky surface that holds the ingredients together. The background is a smooth white marbled texture with a few scattered crumbs around the bars. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups your favourite Musli (or substitute 2 cups fast oats + 1 cup jumbo oats)
3/4 cup coconut blossom syrup (or honey for non-vegans)
1/2 cup peanut butter
1/2 tsp sea salt
Optional: 1/4 cup pistachios
Optional: 1/4 cup dried cranberries

Instructions

Step 1: In a large mixing bowl, combine the musli, coconut blossom syrup, peanut butter, sea salt, and optional pistachios and dried cranberries. Mix well until the mixture becomes sticky and evenly blended.
Step 2: Place the bowl in the fridge for 15 minutes to make the mixture easier to handle when shaping the bars.
Step 3: Line a baking tin with greaseproof paper. Spoon the chilled mixture into the tin and press down firmly with a spatula to create a compact, even layer.
Step 4: Refrigerate the bars until they firm up slightly. Remove from the fridge and cut into bite-sized pieces before serving.

Tips & Variations

Swap peanut butter for almond or cashew butter for a different nutty flavor.
Add seeds like chia or flaxseeds for extra nutrition and crunch.
If you prefer sweeter bars, increase the coconut blossom syrup or honey slightly.
Use a mix of dried fruits like raisins, apricots, or chopped dates for variety.

Storage

Store the bars in an airtight container in the fridge for up to one week. For longer storage, freeze them and thaw at room temperature about 40 minutes before eating for the best texture.

How to Serve

The image shows a close-up of a thick granola bar with several layers. The base layer is made of tightly packed, light golden oats that create a rough texture. Mixed throughout the oats are whole almonds adding a smooth, brown contrast. There are scattered dark red dried cranberries providing pops of color, and small dark brown chocolate chips are sprinkled mainly on the top, giving a shiny, smooth look. The bars are cut into rectangular pieces and placed on white parchment paper, which is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular oats instead of musli?

Yes, you can substitute musli with a mix of fast oats and jumbo oats to maintain a similar texture and flavor.

Are these bars vegan-friendly?

They are vegan if you use coconut blossom syrup instead of honey. Otherwise, honey would make them non-vegan.

Musli Breakfast Bars Recipe

Print Recipe

★★★★★

5 from 123 reviews

These Musli Breakfast Bars are a wholesome, no-bake snack packed with oats, peanut butter, and natural sweetness from coconut blossom or honey. Perfect for a quick breakfast or an energizing snack, they combine chewy oats with optional crunchy pistachios and tart dried cranberries for a delicious and nutritious treat.

Author: Maya
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 25 minutes
Yield: 12 bars 1x
Category: Breakfast
Method: No-Cook
Cuisine: International
Diet: Vegetarian

Ingredients

Scale

Main Ingredients

3 cups your favourite Musli (or substitute with 2 cups fast oats + 1 cup jumbo oats)
3/4 cup coconut blossom syrup (or honey for non-vegan option)
1/2 cup peanut butter
1/2 tsp sea salt

Optional Ingredients

1/4 cup pistachios
1/4 cup dried cranberries

Instructions

Mix Ingredients: In a large mixing bowl, combine the musli or oats, coconut blossom syrup (or honey), peanut butter, and sea salt. Stir thoroughly until a sticky, well-combined mixture forms.
Chill Mixture: Place the bowl in the refrigerator for 15 minutes. This chilling step helps the mixture firm up, making it easier to shape into bars.
Shape Bars: Line a baking tin with greaseproof paper. Spoon the chilled mixture into the tin, then use a spatula to press it down firmly and evenly to compact the mixture.
Firm Bars: Return the tin to the refrigerator and allow the mixture to firm up slightly for easier cutting.
Cut and Store: Remove from the fridge and cut into bite-sized pieces. Store the bars in the fridge for freshness. If freezing, allow bars to thaw for about 40 minutes before eating.

Notes

Use coconut blossom syrup to keep the recipe vegan; substitute honey if preferred.
Adding pistachios and dried cranberries provides texture and flavor, but they are optional.
These bars are no-bake and quick to prepare, relying on chilling for setting.
Store bars in an airtight container in the fridge for up to one week or freeze for longer storage.
To prevent sticking, use greaseproof paper in the baking tin.

Keywords: musli bars, breakfast bars, no-bake bars, healthy snacks, peanut butter bars, vegan breakfast, quick breakfast, energy bars