Praline Muesli Bars
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These praline muesli bars are my go to when I need a satisfying snack that actually tastes indulgent. The beauty of making them at home is how quick and simple the whole process is, ready in under an hour from start to finish. I love that the oats provide sustained energy and fiber to keep you feeling full, while the peanut butter and praline mixture add that irresistible nutty richness you'd expect from a store bought treat. Best of all, homemade means you control exactly what goes in, and these cost just a fraction of what you'd pay at a café. Chewy, crunchy, and absolutely delicious, they're perfect for lunchboxes or afternoon pick me ups.
Ella x
Ingredients
- 400oats
- 200dried fruit (cranberries, raisins)
- 200 gpeanut butter
- 100 ghoney
- 150 ggranulated sugar
- 50 gbrown sugar
- 1 mlvanilla extract
- 2 gsalt
- 150praline mixture (almonds, pecans, etc.)
- 50 gcoconut oil
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Line an 18x18cm baking tray with parchment paper.
Tip: Optional: Use a silicone mat for easy cleaning.
- 2
In a large mixing bowl, combine the oats, dried fruit, and praline mixture.
Tip: Mix well to distribute the ingredients evenly.
- 3
In a separate bowl, mix the peanut butter, honey, granulated sugar, brown sugar, and vanilla extract until smooth.
Tip: Use a hand mixer or whisk for best results.
- 4
Add the coconut oil to the wet ingredients and mix until combined.
Tip: Be careful not to overmix.
- 5
Pour the wet ingredients over the dry ingredients and mix until a dough forms.
Tip: Use your hands or a spatula to combine the ingredients.
- 6
Press the dough into the prepared baking tray.
Tip: Make sure to press it evenly to ensure the bars are flat.
- 7
Bake for 25 minutes or until the edges are lightly golden.
Tip: Keep an eye on the timer to avoid overbaking.
- 8
Remove from the oven and let cool completely in the tray.
Tip: This is the hardest part – waiting for the bars to cool!
Recipe Variations
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