Apricot Muesli Bars


  • 180g butter
  • 1/2 cup sugar
  • 2 cups rolled oats
  • 1 cup dried apricots – chopped
  • 1/2 cup desiccated coconut
  • 1/2 cup plain flour
  • 1/3 cup pepitas
  • 1/3 cup sunflower seeds
  • 1 egg
  • 1 teaspoon of vanilla essence


  1. Preheat oven to 180C, lightly grease and line an 18 × 28cm slice pan, leaving some overhang of baking paper on each side.
  2. Place butter and sugar into a small saucepan and stir over a low to medium heat until butter has melted and the sugar has dissolved, set aside to cool slightly.
  3. In a large bowl, mix oats, apricots, flour, coconut, pepitas and sunflower seeds
  4. Make a well in the center of the dry mix and add the cooled butter mixture, add one egg and a teaspoon of vanilla. Stir until well combined.
  5. Spread evenly into the prepared tray and press down firmly, bake for 25-30mins or until golden brown. Then allow to cool and slice into fingers

LunchBox Tips….

These muesli bars can last up to 4-5 days in an air tight container and they are fantastic to freeze, simply wrap them individually so you can defrost them when you need them.