Apple Muesli Bar Recipe

Chewy, sturdy oat bars with real apple, just-sweet-enough, and a clean slice—ideal for lunchboxes or make-ahead breakfasts. Yields 12 bars; prep 15 minutes; bake 20–25 minutes.

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Prep Time 15

Cook Time 20

Servings: 12

Course: Breakfast

Cuisine: International

Calories: 196

Ingredients Equipment Method Notes

Ingredients

Dry
200 g 2 cups rolled oats
40 g ½ cup oat bran or quick oats (optional, for softer texture)
60 g ½ cup chopped nuts or seeds (almond/walnut or pumpkin/sunflower)
45 g ⅓ cup raisins or chopped dates
½ tsp fine salt
1 tsp ground cinnamon
½ tsp baking powder optional, lightens the crumb
Wet
1 large apple coarsely grated (about 1 packed cup/150–180 g); lightly squeezed
120 g ½ cup unsweetened applesauce (or extra grated apple)
110 g ⅓ cup honey or maple syrup
60 g ¼ cup butter or coconut oil, melted and cooled
1 tsp vanilla extract
1 large egg lightly beaten (vegan: 1 tbsp ground flax + 3 tbsp water, rested 5 min)

Equipment

20cm/8-inch square tin • Baking paper • Mixing bowl • Small saucepan or microwave-safe jug • Box grater • Measuring cups/spoons (or scale) • Spoon/spatula • Knife

Method

Heat oven to 170°C (fan 160°C). Line tin with baking paper, overhanging sides.
In a bowl, combine dry ingredients. In a jug, whisk wet ingredients (apple last). Add wet to dry; fold until no dry pockets remain. Rest 5 minutes to hydrate.
Scrape into tin and press very firmly into an even layer (use a second sheet of baking paper to compact).
Bake 20–25 minutes until lightly golden at edges and the surface looks set, not glossy.
Cool completely in the tin. Chill 30 minutes for clean cuts, then lift out and slice into 12 bars.

Notes

Texture control: If the mix looks dry, add 1–2 tbsp applesauce; if overly wet, add 1–2 tbsp oats. If bars crumble, you didn’t compact enough or used too little binder—add 1 tbsp honey or an extra egg white next time.
Swaps & add-ins (up to ½ cup total): Chopped dried apple, coconut, chia, cacao nibs, or chocolate chips. Keep nuts out for school-safe bars—use seeds only.
Storage: Airtight 4–5 days at room temp, 1 week in the fridge, or 2–3 months frozen (separate with baking paper).