This No Bake Apricot Muesli Bar Recipe is my kids new favourite lunch box snack!
My boys have been loving my no bake Choc Chip Muesli Bars, so I thought I would have a go at modifying that recipe to turn it into these No Bake Apricot Muesli Bars.
The result is a delicious, chewy muesli bar which has been given a big tick of approval from all three of my kids, plus my husband too!
I’ve been asked if you can reduce the honey content of this recipe to reduce the sweetness, and yes you can – but you will find that the bars don’t hold together as well, as it is the honey mixture which helps the ingredients to bind together.
More Tips for Making This No Bake Apricot Muesli Bar Recipe:
- I use brown rice puffs when making these bars as they hold their shape much better when being mixed, especially in a Thermomix. You can use rice bubble cereal, however the consistency may be a little different and if making in a Thermomix, you will need to use your spatula to stir them through.
- This recipe is best stored in the fridge for up to one week.
- It’s important to cook the honey mixture 10 minutes at least, to ensure it thickens.
- Your mixture will be quite sticky, this is normal. These muesli bars may also be a little sticky at the base once set.
- This recipe is freezer friendly.
No Bake Apricot Muesli Bar Recipe
This easy no bake Apricot Muesli Bars recipe takes no time at all to make and is the perfect snack for the kids. Both regular and Thermomix instructions included.
Ingredients
- 1 and ½ cups rolled oats 160 grams
- 1 cup Brown Rice Puffs see notes re substitutions – 30 grams
- 125 grams butter
- ¼ cup brown sugar 50 grams
- ½ cup honey 150 grams
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ cup desiccated coconut 30 grams
- 200 grams dried apricots roughly chopped if making conventionally.
Instructions
- Line a 18 x 28cm slice tin with baking paper and set aside until needed.
- Place the butter, brown sugar and honey into a small saucepan and cook over a low heat for 10 minutes or until the mixture thickens.
- In the meantime, place the oats, puffed rice, chopped apricots, desiccated coconut and cinnamon into a large bowl and gently stir to combine.
- Add the vanilla extract to the cooked honey mixture and stir well before adding to the bowl with the dry ingredients and stirring through until well combined.
- Pour the mixture into your prepared slice tin and use the back of a spoon to push it firmly down to flatten the surface.
- Transfer to the fridge to chill for six hours (preferably overnight) before cutting into bars.
Thermomix Instructions
- Line a 18 x 28cm slice tin with baking paper and set aside until needed.
- Place the butter, brown sugar and honey into your Thermomix bowl and cook for 10 minutes, 100 degrees, speed 1.
- Add the vanilla extract and dried apricots and mix for 10 seconds, speed 5.
- Scrape down the sides of your Thermomix bowl and add the rolled oats, brown puffed rice (please see notes if using rice cereal eg. Rice Bubbles), desiccated coconut and cinnamon. Mix for 15 seconds, speed 5, reverse. Scrape down the sides and base of the bowl and mix for a further 10 seconds, speed 5, reverse to ensure the mixture is well combined.
- Pour the mixture into your prepared slice tin and use the back of a spoon to push it firmly down to flatten the surface.
- Transfer to the fridge to chill for six hours (preferably overnight) before cutting into bars.
Notes
- I use brown rice puffs when making these bars as they hold their shape much better when being mixed, especially in a Thermomix. You can use rice bubble cereal, however the consistency may be a little different and if making in a Thermomix, you will need to use your spatula to stir them through.
- This recipe is best stored in the fridge for up to one week.
- It’s important to cook the honey mixture 10 minutes at least, to ensure it thickens.
- Your mixture will be quite sticky, this is normal. These muesli bars may also be a little sticky at the base once set.
- This recipe is freezer friendly.
Nutrition
Calories: 144kcalCarbohydrates: 31gProtein: 2gFat: 2gSaturated Fat: 1gCholesterol: 1mgSodium: 24mgPotassium: 229mgFiber: 2gSugar: 22gVitamin A: 663IUVitamin C: 1mgCalcium: 28mgIron: 2mg
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!
For more easy snack ideas, check out our Freezer Friendly Snack Book, you can also view all of my books, ebooks and products here.
Enjoy!!
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