Rice Puff Muesli Bars

  • 1 1//2 cups rice puffs
  • 1 1/2 cups quinoa flakes
  • 1/2 cup hulled tahini
  • 1/3 cup desiccated coconut
  • 1/3 cup sultanas
  • 1/3 cup pumpkin seeds
  • 1/3 cup cacao nibs or dark chocolate chips
  • 1/3 cup paleo seed and nut mix (omit for nut-free or school lunchbox)
  • 1 tsp cinnamon powder
  • 1/2 cup rice malt syrup or honey
  • 1/2 cup extra virgin coconut oil
  1. Preheat the oven to 180 degree Celsius
  2. Combine all dry ingredients in a large mixing bowl. Combine tahini, coconut oil, and rice malt syrup/honey in a saucepan and heat over the stovetop stirring until ingredients form a runny liquid.
  3. Pour the runny liquid into the bowl with the dry ingredients and mix together to combine.
  4. Press mixture with hands firmly into a lined square baking tray and place in the oven for 8-10 minutes until slightly browned.
  5. Remove from the oven and let cool, before placing it in the fridge to set. Should be set within roughly an hour.
  6. Using a sharp knife cut into rectangles or small bit size bars.

**Made about 8 serves but if you cut them into smaller square bite-size pieces could make 16.


Facebook Comments
Picture of Sarah Horgan

Sarah Horgan

Leave a Comment

Your email address will not be published. Required fields are marked *

My Story

Nutritionist Seaford

My name is Sarah

  • I am an Accredited Nutritional Medicine Practitioner
  • Step Mum
  • Beauty Therapist
  • Health Foodie…
  • Smoothie Addict
  • Nature, Beach and Sun Seeker!

Follow Us

Recent Posts


Take the Healthy Guy Quiz

Recommended Products

How healthy is Your Gut?

Take the Healthy Gut Quiz

To get


off your first visit