How do I ensure my muesli bars hold together well?

To ensure the bars hold together, make sure your soaked dates are blended into a smooth paste, and firmly press the entire mixture into the baking tin with the back of a spoon or cake scraper before baking.

Can I use a different liquid sweetener than rice malt or maple syrup?

Yes, the recipe is flexible; you can use any other plant-based liquid sweetener you prefer in place of rice malt or maple syrup.

What if I don't have puffed rice, quinoa, millet, or amaranth?

The recipe lists puffed rice, quinoa, millet, or amaranth as interchangeable options, so you can use whichever you have on hand or omit if necessary, though it adds to the texture.

How long can I store these Super-Seedy Muesli Bars?

You can store these muesli bars in an airtight container at room temperature for 1 week, in the fridge for 2 weeks, or in the freezer for up to 2 months.

Are these muesli bars suitable for someone with a nut allergy?

Yes, these bars are specifically designed to be nut-free, using sunflower seed butter as an optional binder instead of nut butters, making them a safe option for nut allergies.

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Super-Seedy Muesli Bars
[Vegan, Nut-Free]

IC By: Incredible Plant-Based Desserts by Anthea Cheng

Author Bio

Anthea Cheng is a chef, food photographer, food stylist, and recipe developer in Canberra, Australia.... Read More

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Close-up of golden brown Super-Seedy Muesli Bars, cut into neat rectangles, stacked on a wooden board, showcasing the visible seeds and oats.

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Super-Seedy Muesli Bars [Vegan, Nut-Free]

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These nut-free treats are really easy to make, and they can be packed with whatever ingredients you like! The dates are a wholesome natural sweetener, and when paired with a liquid sweetener, the dry ingredients stick together to form a slab of seedy goodness. These can be enjoyed on the... Read More

Ingredients You Need for Super-Seedy Muesli Bars [Vegan, Nut-Free]

1/2 cup pitted dates, soaked in water for at least 4 hours
1 cup rolled oats
1/2 cup rice malt or maple syrup, or any other plant-based liquid sweetener
1/2 cup raw buckwheat
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup puffed rice, quinoa, millet, or amaranth
2 tablespoons chia seeds
2 tablespoons sunflower seed butter (optional)
1 teaspoon cinnamon (optional)
Pinch of salt

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How to Prepare Super-Seedy Muesli Bars [Vegan, Nut-Free]

Preheat the oven to 320°F. Line an 8-inch (20-cm) square baking tin with baking paper.
Drain the dates. Blend with a stick blender or food processor until it forms a paste. Add all ingredients to a medium-size mixing bowl and mix until everything is evenly combined. Scoop into the baking tin, and firmly press down the mixture with the back of a spoon or cake scraper.
Bake in the oven for 25 to 30 minutes, or until it turns golden brown. Let it completely cool in the baking tin.
Remove from the tin and use a sharp serrated knife or chef’s knife to cut into bars. Use a gentle sawing action and hold in place to minimize any crumbling.
Enjoy immediately, or store in an airtight container at room temperature for 1 week, in the fridge for 2 weeks, or in the freezer for up to 2 months.