These chewy muesli bars are made with peanut butter, honey, rolled oats, almonds, raisins, and seeds, and they set in the refrigerator with no oven needed.
The peanut butter and honey simmer briefly into a thick, sticky binder that holds the oats and add ins together, so the bars slice cleanly and stay soft. They make an easy lunch box snack, a quick breakfast on the go, or a handy pick me up after a workout.
Table of Contents
Why This Chewy Muesli Bars Recipe Works
The binder is the secret to the chew. Cooking the peanut butter and honey together for a few minutes thickens the mixture, so it glues the oats into firm bars that do not crumble. A short simmer is all it takes.
Every ingredient adds something. Oats bring body, almonds and pepitas bring crunch, raisins add soft sweetness, coconut adds a toasty flavor, and sesame seeds and cinnamon round out the taste. There is plenty of texture in each bite.
There is no baking. The bars firm up in the refrigerator, so they are easy to make in a hot kitchen and good to make with children, who can help stir and press the mixture into the pan.
Ingredients for Chewy Muesli Bars
- 1/2 cup natural smooth peanut butter
- 1/2 cup honey
- 1 1/2 cups rolled oats
- 1 cup golden raisins
- 1/4 cup unsweetened shredded coconut
- 1/2 cup almonds, roughly chopped
- 1/4 cup pepitas
- 2 tbsp white sesame seeds
- 1/8 tsp kosher salt
- 1/2 tsp cinnamon
Peanut butter. Use natural peanut butter that is only peanuts and a little salt, and stir the oil in well before measuring. Almond butter or sunflower seed butter also work.
Honey. Honey adds sweetness and stickiness. Measure it with a lightly oiled cup so it slides out easily.
Rolled oats. Old fashioned rolled oats give the ideal chew. Quick oats make softer, more crumbly bars, and steel cut oats do not work.
Nuts, seeds, and fruit. Almonds, pepitas, sesame seeds, and golden raisins give crunch, chew, and sweetness. Feel free to swap in other nuts or dried fruit in the same amounts.
Coconut and spice. Unsweetened shredded coconut adds a mild toasty flavor, and cinnamon adds warmth. A tiny pinch of salt makes the other flavors stand out.
How to Make Chewy Muesli Bars
1. Line the pan Line an 8 inch square pan with parchment paper, letting it hang over two sides. No greasing is needed.
2. Combine the dry ingredients Stir the oats, raisins, coconut, almonds, pepitas, sesame seeds, salt, and cinnamon together in a large heatproof bowl.
3. Cook the binder Heat the peanut butter and honey in a saucepan over medium heat, stirring, for about 2 minutes until smooth. Lower the heat and cook for 5 minutes, stirring constantly, until slightly thickened.
4. Mix Pour the hot binder over the oat mixture and stir with a wooden spoon until every oat is coated. If the mixture is too stiff, warm the bowl in the microwave for 20 seconds.
5. Press Scrape the mixture into the pan and press it down very firmly with a spatula, especially into the corners.
6. Chill and slice Refrigerate for 2 hours until firm, then lift out the slab and cut it into 10 bars.
How to Serve Chewy Muesli Bars
Pack the bars in lunch boxes, or serve one with a glass of strawberry blueberry kefir smoothie for a quick breakfast. They also pair well with a blueberry crumble muffin on a brunch table, and they sit nicely next to soft double chocolate chip cookies on a snack platter. On a hot day, finish with a cold cantaloupe popsicle.
How to Store and Reheat Chewy Muesli Bars
Store the bars in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks if your kitchen is warm. To freeze, wrap the bars individually and keep them in a freezer bag for up to 3 months, then thaw in the refrigerator before eating. Separate layers with parchment paper so the bars do not stick together.
Tips and Variations for Chewy Muesli Bars
Stir the peanut butter. Natural peanut butter separates, so mix the oil back in well before measuring or the binder will be oily.
Press hard. The more firmly you press, the better the bars hold together. Use the bottom of a measuring cup for even pressure.
Do not skip the simmer. Cooking the binder for 5 minutes is what gives the bars their chew. A shorter cook gives crumbly bars.
Chill fully. Wait the full 2 hours before slicing. Warm bars crumble when cut.
Slice with a sharp knife. Use a large sharp knife and press straight down, wiping the blade between cuts.
Swap the add ins. Dried cranberries, chopped dates, chocolate chips, or chopped walnuts can replace similar amounts of the raisins or nuts.
Keep them nut safe. For a school safe version, use sunflower seed butter and swap the almonds for extra pepitas.
Avoid for infants. Honey should not be given to children under 1 year of age. For more on safe food storage, see the Purdue Extension leftovers guide.
Frequently Asked Questions About Chewy Muesli Bars
How do I keep chewy muesli bars from falling apart?
Cook the peanut butter and honey for the full 5 minutes, press the mixture firmly into the pan, and chill for 2 hours before cutting.
How long do chewy muesli bars last?
They keep for up to 1 week at room temperature, up to 2 weeks in the refrigerator, and up to 3 months in the freezer.
Can I make chewy muesli bars nut free?
Yes. Use sunflower seed butter in place of peanut butter and replace the almonds with pepitas or more oats.
Can I use maple syrup instead of honey?
Maple syrup is thinner, so the bars will be softer. Use the same amount and cook the binder a minute or two longer.
Do I need to refrigerate them?
Chilling is needed to set the bars. After that, they can be stored at room temperature for up to a week.
Chewy Muesli Bars with Peanut Butter and Honey
Equipment
- 8 Inch Square Baking Pan
- Parchment paper
- Medium saucepan
- Wooden spoon
- Large heatproof bowl
Ingredients
Main Ingredients
- ½ cup natural smooth peanut butter stir the oil in well before measuring, or use another nut butter
- ½ cup honey
- 1 ½ cup rolled oats
- 1 cup golden raisins
- ¼ cup unsweetened shredded coconut
- ½ cup almonds roughly chopped
- ¼ cup pepitas
- 2 tbsp white sesame seeds
- ⅛ tsp kosher salt
- ½ tsp cinnamon
Instructions
Cooking
- Prepare the pan. Line an 8 inch square pan with parchment paper and leave an overhang on two sides. Do not grease it.
- Mix the dry ingredients. Stir the oats, raisins, coconut, almonds, pepitas, sesame seeds, salt, and cinnamon in a large heatproof bowl.
- Simmer the binder. Warm the peanut butter and honey in a saucepan over medium heat until smooth, about 2 minutes. Reduce to low and cook for 5 minutes, stirring constantly.
- Stir together. Pour the binder over the dry mix and stir until no dry oats remain. Warm the bowl in the microwave for 20 seconds if the mixture is too stiff.
- Pack the pan. Transfer to the pan and press down very firmly, filling the corners and leveling the top.
- Set and cut. Chill for 2 hours until firm, then lift out with the parchment and cut into 10 bars.
