Super Seedy No-Bake Muesli Bars

These muesli bars are a fantastic snack for on the go, after school or for sport. They are nut-free, so they’re a great option to take in to school too. Sweet enough for fussy eaters, these muesli bars are chock full of nutritious seeds.

Pumpkin and sunflower seeds are great to have as part of your daily diet as they are a rich source of healthy fats which have anti-inflammatory properties; dietary fibre which supports your gut microbiome; and protein which helps keep you full for longer. Goji berries are packed with antioxidants, vitamin C and iron.

It only takes 10 minutes to make these yummy bites, and they don’t require any cooking, so you can make up a batch quickly and be super prepared for when the munchies hit.

These are nut-free, gluten-free and dairy free.

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Super Seedy No-Bake Muesli Bars

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Prep Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 10 minutes
Course Baking, Breakfasts, Lunch Boxes & Picnics, Snacks & Treats
Servings 16 Bars
Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Low-histamine, Low-sugar, Nut-free, Vegan, Vegetarian



  • Line a 20cmx20cm square baking tin with baking paper.
  • Remove the stones from the dates, then place them in a food processor with the pumpkin seed butter and honey. Whizz to create a thick, sticky paste.
  • Put the oats, popped quinoa, sunflower seeds, pumpkin seeds, goji berries, raisins, cinnamon and salt into a mixing bowl. Scrape the sticky date mixture into the bowl and stir to combine everything together – use your hands to squish the dry ingredients into the date mixture if required!
  • Use your hands to press the mixture firmly into the lined baking tray, creating a flat, even surface. Refrigerate for 2 hours, until firm. Cut it into 16 pieces.


  • A nut butter (peanut, cashew or almond) or tahini or sunflower seed butter would work well in place of the pumpkin seed butter.
  • Find pumpkin seed butter online or make your own. To make your own pumpkin seed butter, spread 200g pumpkin seeds out on a tray and roast in the oven for about 10 minutes (they start to smell nutty when they are ready). Once cool, blitz them in a food processor. It takes about 20 minutes of blitzing before the oils start to release and you have a butter consistency. This is a long time to have your food processor going – so you might want to stop every 5 minutes to check the consistency of the seeds and give the motor a break!
  • If the dates are quite dry, after removing the stones place them into a small bowl and cover them with boiling water. Leave for five minutes to soften, drain, then blitz.
  • You can switch the popped quinoa to puffed rice cereal or drained chickpeas.
  • You can use this recipe to make energy balls – just roll the mixture into small balls and refrigerate.
  • Stores in the fridge for 3 days or in the freezer for 3 months.
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