Oat Free Muesli Slice

Creating a gluten free muesli bar that didn't have oats, is nut free (for school lunchboxes) and held together without crumbling has been tricky but I think this is what dreams are made off... well my dreams at least. And it is super yummy!

  • 1/2 cup of (100g) coconut oil (softened / melted)
  • 1/2 cup of (170g) honey (or rice malt syrup)
  • 1/2 cup (125g) peanut butter or any nut butter (I use tahini for nut free)
  • 1 tsp of vanilla extract
  • 1/2 tsp of salt
  • 1/2 cup (100g) of coconut sugar
  • 1/2 cup (50g) of desiccated coconut
  • 1/2 cup of any mix of nuts, seeds and dried fruit that tickle your fancy (I use dried cranberry, cacao nibs and sunflower seeds)
  • 1/2 cup (100g) of GF plain flour
  • 1 cup (25g) of puffed rice
  • 1/3 cup of chocolate chips (I use vegan)

  1. Preheat oven to 160oC (fan-forced). Grease and line a 28cm X 20cm rectangular slice tin with baking paper (I line my tray with this reusable silicone mat which can be found here).
  2. Place the coconut oil, honey and peanut butter (or tahini) into a microwave-safe bowl. Heat until just melted and stir together.
  3. Add the vanilla extract, salt and sugar and mix together well.
  4. Add the coconut, mix of nuts / seeds, plain flour and puffed rice and mix together.
  5. Add the chocolate chips and mix to combine.
  6. Pour the mixture into the prepared tray and press down firmly and evenly.
  7. Bake for 25-30 minutes or until just golden. Allow to cool completely (I pop mine in the fridge) before cutting into slices.
  8. Enjoy!