Crunchy Quinoa Muesli Bars


(Serves 24)

  • 1 cup (180g) uncooked quinoa
  • 1 cup (110g) whole rolled oats
  • ½ cup (30g) shredded coconut
  • ½ cup (70g) pistachios, shelled
  • ½ cup (70g) chopped macadamias
  • ½ cup (130g) peanut butter
  • ⅓ cup + 1 tablespoon (140g) honey
  • dark chocolate, optional


For a nut free bar, swap 1/2 cup pistachios and 1/2 cup macadamias for 1/2 cup pumpkin seeds + 1/2 cup sunflower seeds – and use tahini (a paste like peanut butter but made from sesame seeds) in place of peanut butter.

For those who like dried fruit – reduce nuts and add raisins, dried apricots and/or cranberries, or any other dried fruit of choice. For a vegan version use maple syrup in place of honey.

Per Serve (29g) 503 kJ or 120 calories; P 3.6g Fat 8g SFat 1.7g CHO 13g Fibre 2g

Recipe adapted from Super Healthy Kids


Author: Healthy Home Café
Special thanks to the dietician, food lover and passionate cook, Caroline @Healthy Home Café for sharing her fantastic recipes.



  1. Preheat oven to 170 degrees and line a 9 inch square baking tray with non-stick paper
  2. Place quinoa and oats in prepared baking tray and bake for 15 minutes, stirring every 5 minutes.
  3. Measure out coconut, pistachios and macadamias into a large bowl.
  4. Add peanut butter and honey to a small saucepan and when the oats and quinoa are toasted, heat over medium heat until just melted and combined.
  5. Tip toasted quinoa and oats in with the nuts and coconut.
  6. Pour warm peanut butter and honey over the oat mix and stir to combine.
  7. Press into prepared tray and bake for 18-20 minutes, until edges are just slightly browned.
  8. Allow to cool completely before cutting.
  9. Drizzle with a little melted chocolate if you like.
  10. Store at room temperature in an airtight container.
  11. Enjoy!
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