Tropical Muesli Bars in the Thermomix

Tropical Muesli Bars in the Thermomix

Ever find yourself eyeing those pricey, overly processed muesli bars at the store and thinking, "I could do better"? Well, guess what? You totally can! Let's ditch the supermarket stuff with all its dubious ingredients and crazy packaging. I've got a recipe for homemade tropical muesli bars that are not only better for you but also taste amazing. Trust me, once you try these, you'll never go back to the store-bought ones. Let's whip up some goodness together! 

What makes this recipe even easier to whip up are my reusable tin liners - no need to faff about trying to get your baking paper to neatly fit your square cake pan. Simply slip our liner in and you're good to go! Click here to check them out.

Here's a quick video of me whipping up this recipe, to show you just how easy it is...

Makes 15

+ dairy free
+ egg free
+ vegetarian 


100g raw almonds
180g coconut oil
140g raw honey
80g brown sugar 
300g traditional rolled oats (not instant or quick cooking)
70g wholemeal flour 
1 teaspoon baking powder 
50g shredded coconut 
35g sesame seeds
35g poppy seeds 
100g dried cranberries 
75g dried pineapple, diced (can substitute dried apricots) 
Pinch salt 


  1. Preheat oven to 160C. Line a 20cm square cake tin with baking paper, or better yet use our reusable tin liner (much easier - check them out here).
  2. Place almonds in TC bowl, chop for 2 seconds, speed 8. Set aside. 
  3. Without cleaning TC bowl, add coconut oil, honey and sugar, cook for 5 minutes, 60C, speed 2. 
  4. Add oats, flour, baking powder, coconut, sesame seeds, poppyseeds, cranberries, pineapple, salt and chopped almonds. Mix for 40 seconds, reverse speed 3. 
  5. Mix in any unincorporated ingredients using a spatula (our Thermo Spoon Spatula is the best!). 
  6. Pour mixture into lined baking tray. Press down with hands, the back of a spoon or (best), the back of our non-stick Spoon Spatula as seen in the above video. You want the mixture nice and compacted - no crumbly bits. 
  7. Bake for 20 minutes, or until just starting to blush golden on top. 
  8. Remove from oven. Allow to almost cool completely before gently sliding out your liner. Use a large knife to cut into serving-size bars. Place bars in the fridge to harden completely.  

Now make yourself a cup of tea and sit down and enjoy :) 

Store in an airtight container in the fridge for up to two weeks.

Variation: If nuts are off the menu (school lunch boxes perhaps), simply replace almonds with sunflower seeds (skip step 2), or omit altogether.