Free Recipe for Thermomix · Lunch Box Snacks
Chewy homemade muesli bars packed with oats, seeds, coconut and tropical dried fruit, pressed into a square tin and baked until golden.
These homemade tropical muesli bars are made in the Thermomix, bake in about 20 minutes, and the recipe makes 15 chewy bars packed with oats, seeds, coconut and tropical dried fruit. No dubious ingredients, no pricey packaging.
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. Once you try these, you will never go back to the store-bought ones.
What makes this recipe even easier to whip up is my Reusable Square Cake Tin Liner. No need to faff about trying to get baking paper to neatly fit your square cake tin. Simply slip the liner in and you are good to go, then lift the whole slab straight out when it is baked.
Everything comes together in the one bowl. Chop the almonds, gently melt the coconut oil, honey and sugar, then fold through the oats, seeds, coconut and dried fruit. Press it in firm with the back of our Thermo Spoon Spatula and bake. Perfect for lunch boxes, road trips and that afternoon slump.
Meet the tool
No baking paper, no fuss
Reusable Square Cake Tin Liner
Slips into a 20cm square tin, so your bars lift out clean every time. Wipe clean and use again and again.
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Watch me make them
Here's a quick video of me whipping up this recipe, to show you just how easy it is.
Let's Bake
Tropical Muesli Bars (for Thermomix)
Makes 15 · Thermomix or thermo cooker · about 40 minutes
Ingredients
The Tools
Reusable Square Cake Tin Liner
Slips into a 20cm square tin. No baking paper, bars lift out clean.
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Method
Preheat the oven to 160C. Line a 20cm square cake tin with baking paper, or better yet use our Reusable Square Cake Tin Liner.
Place the almonds in the TC bowl, chop 2 sec / speed 8. Set aside.
Without cleaning the TC bowl, add the coconut oil, honey and sugar, cook 5 min / 60C / speed 2.
Add the oats, flour, baking powder, coconut, sesame seeds, poppy seeds, cranberries, pineapple, salt and the chopped almonds, mix 40 sec / reverse speed 3.
Mix in any unincorporated ingredients using a spatula (our Thermo Spoon Spatula is the best).
Pour the mixture into the lined tin. Press down firmly with your hands, the back of a spoon or, best of all, the back of our non-stick Thermo Spoon Spatula as seen in the video above. You want it nice and compacted, with no crumbly bits.
Bake for 20 minutes, or until just starting to blush golden on top.
Remove from the oven. Allow to almost cool completely before gently sliding out your liner. Use a large knife to cut into serving-size bars, then place in the fridge to harden completely.
To finish
Now make yourself a cup of tea, sit down and enjoy. Store the bars in an airtight container in the fridge for up to two weeks, ready for lunch boxes and afternoon snacks.
Nut-free option: if nuts are off the menu (school lunch boxes perhaps), replace the almonds with sunflower seeds and skip step 2, or leave them out altogether.
Frequently Asked Questions
Can I make these muesli bars nut free?
Yes. If nuts are off the menu, replace the almonds with sunflower seeds and skip step 2, or leave the almonds out altogether. Great for nut-free school lunch boxes.
How long do they keep?
Store them in an airtight container in the fridge for up to two weeks.
Do I need baking paper?
No. Line the tin with baking paper if that is what you have, or make it easier on yourself with our naturally non-stick Reusable Square Cake Tin Liner, which slips straight into a 20cm square tin.
Can I swap the dried pineapple?
Yes. Diced dried apricots work beautifully in place of the dried pineapple if that is what you have on hand.
Want to get more from your Thermomix?
Our naturally non-stick Reusable Square Cake Tin Liner takes the fuss out of every slice and traybake, no baking paper and no sticking. Line it, bake, and lift the whole slab straight out.
