Crunchy Muesli Bars Granola Bars

In pursuit of crunchy muesli bars

Chewy muesli bars are so easy to make. They don’t even need to be baked! Crunchy muesli bars, however, were irritatingly difficult to crack. At least, without using sugar. Wildly popular crunchy muesli bars from my school playground days (mysteriously difficult to find these days – if at all?) had a frightening amount of sugar in them for something marketed as “healthy”. While I am not one to shy away from sugar in my baking, I just always feel that some things should be a little more wholesome. Muesli bars being one such thing!

Cracking the crunchy muesli bar code

In a nutshell – if you bake a basic muesli bar recipe, it will come out crunchy but doesn’t stay that way for very long. Sometimes a few hours, or the day at best. The next day they are chewy/sticky/sweaty. For stay-crunchy muesli bars, I found I had to do a double-bake situation:

toast the oats and nuts mix with glue (peanut butter and honey) press in pan, chill to firm cut, then bake.

Lots of iterations of the above were tried in pursuit of this final recipe! I hope you love and munch on these crunchy muesli bars for many years to come. 🙂

Ingredients in crunchy muesli bars

Excellent recipe to cater to nut allergies! Just use 2 3/4 cups of “anything you want” though I’d use at least 3/4 cup of oats (my recipe uses 1 1/2 cups) for muesli-bar density. Any less and you will start moving into nut-bar territory (chunkier) and the glue (peanut butter + honey) may be insufficient to hold the bar together. Express pass: Just use 2 3/4 cups of your favourite muesli mix!

Natural peanut butter – This recipe calls for natural peanut butter which is just pure peanuts without sugar and salt added. It’s runnier than commercial peanut butter spread (Bega/Kraft, Skippy, Jif) so it’s easier to mix through. I fear if you try this with commercial peanut butter spread, you will be cursing me with a thick doughy mixture! (Also, pure peanut butter is healthier – no palm oil, no sugar etc).I use smooth but crunchy is fine too.Non-peanut alternatives – Hazelnut, almond and cashew butter work great! While tahini would be an option I think the sesame flavour would dominate a little too much. Honey – The sweetener for the glue and also what makes the muesli bar crunchy once baked. Maple syrup also works but they are not quite as crunchy and don’t hold together quite as well. But a good alternative. Rolled oats – Just plain rolled oats, like we use for recipes like oatmeal cookies and Anzac biscuits. Not quick oats, not a ready-made porridge mix, not steel cut oats. Almonds – I like chunky bits of almonds in my muesli bars. It’s best to give them a rough chop else you end up with giant pieces of almonds throughout which can make it more difficult to get clean cuts. Pepitas (pumpkin seeds) – These always make an appearance in my muesli bars for a nice splash of green colour. Sultanas – My nostalgic dried fruit of choice, though you can absolutely substitute with anything you want. Cinnamon – For flavour. Pumpkin spice mix is also lovely, as is a dab of vanilla extract (mix into the glue). Other spices I like to dabble with include: all spice, mixed spice and ginger. Salt – Don’t skip this! Just a touch makes a difference. It does not make it salty. Mini chocolate chips (optional) – The choc chips in store bought choc chip muesli bars are mini ones which are smaller than regular choc chips used in cookies. Mini ones are about 5mm / 0.2″ wide. I found them at my local Scoop Wholefoods (one of those places where you help yourself and pay by weight) but since deciding to publish this recipe, they have become strangely hard to find! So don’t fret if you can’t find them, just use regular ones. Alternative – Chocolate drizzle across the top. Do this after baking! I just pop a small handful of chocolate chips or chocolate melts in a small ziplock bag. Microwave until melted, snip the corner off then drizzle across the muesli bars.

How to make crunchy muesli bars

The order of the steps matter for long-lasting crunchiness!!! And cutting the muesli bars before baking to lock in crunchiness is key. 🙂 I use smooth but crunchy is fine too. Non-peanut alternatives – Hazelnut, almond and cashew butter work great! While tahini would be an option I think the sesame flavour would dominate a little too much. Alternative – Chocolate drizzle across the top. Do this after baking! I just pop a small handful of chocolate chips or chocolate melts in a small ziplock bag. Microwave until melted, snip the corner off then drizzle across the muesli bars.

Optional choc chips

Storing crunchy muesli bars

Once fully cool, store them in an airtight container to preserve crunch. In “normal” weather, they will stay crunchy for up to 5 days just keeping them in the pantry. This also means you can pop them in a lunchbox and they’ll stay crunchy! But to prolong the crunchy-life of these muesli bars and most especially in hot, humid weather (ie Sydney right now!), store the muesli bars in the fridge. This keeps them crunchy for well over a fortnight. I’m up to three weeks and they are still fine! And actually, in warm weather, munching on cool muesli bars straight out of the fridge is actually very appealing. Hope you enjoy! – Nagi x