We are always told how important the first meal of the day is and with good reason. Yet a lot of us are so busy getting out the door for work or the school run that breakfast often ends up just an inconvenience. So we want to help make that a bit easier for you with these super good for you cranberry and apricot muesli bars. Packed with superfood goodness from pumpkin and chia seeds (chia seeds are practically one of the most nutritious foods on the planet) to almonds, cranberries and apricots, they will get you off to the best start to the day. The dried fruits make them chewy and give a little sweetness so add a few more than the recipe calls for if you like.

We love them because they are quick and easy to make, can be popped in the freezer to keep fresh and are more nutritious than a lot of shop bought bars. Try experimenting with other berries or seeds using this recipe as a starter for ten. Check out other helpful uses for seeds at the end of this post.

What You’ll Need

Standard Swiss roll tin – 9 x 13 inches (23x33cm)

250g porridge oats
80g blanched almonds (roughly chopped)
50g pumpkin seeds
40g chia seeds
60g dried cranberries
60g dried apricots (roughly chopped)
1/2 teaspoon salt
1 teaspoon cinnamon
1 tablespoon coconut oil (comes in a jar)
100g honey
5 tablespoons almond butter (you can also use peanut butter)

Feeling naughty? Add 70g dark chocolate chunks to the mixture for some extra sweetness

Muesli bars Step by step

Heat the oven to 180/160fan

Line the baking tray with greaseproof paper.

Spread the oats, almonds, pumpkin and chia seeds directly onto the tray. Roast lightly for 15 mins. (they don’t need to be fully browned)

Melt the coconut oil, honey and almond butter in a pan.

Transfer the oat mixture into a large bowl and add the cinnamon, salt, chopped apricots and cranberries.

Add the oil mixture to the bowl and stir until it is all fully coated. Add a little more honey to bring it together if necessary. If you want to be really naughty you could add about 70g of chopped dark chocolate to the mixture now, we were proud of our restraint this time!

Tip the mixture back onto the lined tray and make sure to flatten the mix into the corners so that it sticks. A palette knife is helpful to flatten it.

Pop back into the oven to bake for 15-20 mins but keep an eye on it as you don’t want it to get too brown.

Remove from oven and leave to cool before slicing (you can pop in the fridge for 20 mins to speed up the process).

Cut with sharp knife into slices and keep in airtight container or freeze if you want to plan ahead.

What else can you use seeds for?

If you don’t have many of these seeds in your store cupboard believe us they are worth purchasing. Not only will you go through them after making a few batches of muesli bars but they have a multitude of uses.

  • use a tablespoon of chia seeds in smoothies & soups
  • sprinkle a selection of seeds over salad
  • add seeds to homemade bread or scones
  • Use a pestel and mortar to grind seeds and make a cake crust/topping