Seedy choc chip muesli bars

Loaded with good-for-you ingredients, these seedy chocolate muesli bars are not only ridiculously delicious, they're also packed with fibre and healthy fats to give you lasting energy

By Natalie Brady
  • 20 mins preparation
  • 25 mins cooking
  • Makes 8
  • Print
For recipes, tips and inspiration from Natalie, visit


  • 1 cup medjool dates (roughly 10), pitted
  • 1 1/2 cup oats
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 2 tablespoon chia seeds
  • 1/2 cup dark chocolate chips
  • 1/4 cup rice malt syrup
  • 1/4 cup coconut oil


  • 1
    Line a square baking dish with baking paper. Preheat oven to 180°C.
  • 2
    Add dates to a food processor or blender and process into small bits (it should turn into a ball).
  • 3
    Break up date mixture using your hands into a large bowl, then add the oats, seeds and chocolate chips.
  • 4
    Stir rice malt syrup and coconut together in a small saucepan over low heat until the coconut oil is melted. Pour over the oat mixture. Use your hands to mix all ingredients together thoroughly.
  • 5
    Once well combined transfer the mixture into the baking dish and press down with your hands, really packing it tight.
  • 6
    Pop into the oven for 20-25 minutes, or until golden on top. (You can also eat these raw, instead of cooking them you just place them into the fridge to set for 20-25 minutes).
  • 7
    Remove bars from the dish and slice them up into 8-10 even bars. Store in an airtight container in the cupboard for a few days or a week in the fridge.


  • Natalie used Chantal Organics pumpkin seeds, sunflower seeds, rice syrup and coconut oil. - These muesli bars can be enjoyed as a healthy snack or if you are short on time during the week they make a great grab-and-go breakfast option (try slicing into larger pieces). - These bars also freeze really well, so you can make a large batch and freeze them for those moments when you have to rush out the door but need something to snack on to keep your energy levels high.