This No-Bake Lunchbox Muesli Slice has become a weekly staple in our house. That’s because this year has been the year that I’ve officially started packing school lunches. One thing that I learnt quickly when I started packing lunches is that recipes that require minimal prep were my friend.
And that’s where the recipe for this No-Bake Lunchbox Muesli Slice was born…
What do I love about this recipe?
– It has no cook time
– I can have it made in 15 minutes
– I can modify it to use whatever is in the pantry
– It’s full of fibre and energy for busy little people
– It’s nut-free and allergy friendly
The recipe I’m going to give you for this no-bake lunchbox muesli slice is what I like to call my base recipe. It’s what I put in if I have everything in my pantry. And if I don’t?? I just substitute out the amounts for something similar of whatever I find in the pantry. Sometimes I’ll use different kinds of seeds, different seed meals in place of the psyllium husk and different dried fruit (or sometimes no fruit at all). That’s what so great about this recipe, it’s so versatile that you can modify to suit what you have on hand. If I’m feeling really generous I might even pop some dark choc chips on the top.
Looking for other great lunchbox recipe ideas? Check out
Homemade Hummus
Spelt Chocolate Chip Cookies
Chocolate & Oat Banana Bread
Banana & Cinnamon Spelt Muffins
No-Bake Lunchbox Muesli Slice
An easy, no-bake muesli slice with no nuts that’s perfect for the lunchbox.
Ingredients
- 1 cup rolled oats
- 1 cup desiccated coconut try for preservative free
- 2 tbsp psyllium husk or flaxseed (linseed) meal
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 1/2 cup sesame seeds
- 1/4 cup hemp seeds or chia seed
- 3/4 cup sultanas
- 125 grams butter or coconut oil
- 1/4 cup honey
- 1/4 cup brown sugar
Instructions
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Start by lining a slice tin with baking paper.
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Place a saucepan on low medium heat and add the butter, honey and sugar. Heat gently until melted together, then bring to a simmer. Once it begins to bubble turn the heat down to low and leave for 7 minutes, without stirring. Remove from heat and allow to cool slightly.
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In a large bowl add all the remaining dry ingredients. Pour the butter mixture over the dry mixture and use a wooden spoon to mix until combined.
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Pour the mixture into the slice pan and press it out evenly with the back of a spoon. Place in the fridge for 2 hours or until set. Remove and cut into 16 even pieces (I cut mine in quarters horizontally and then in quarters again vertically to get the 16 slices).
Chelsea is a mum of two and a university qualified nutritionist. She works with families to help combat fussy eating and develop a positive relationship with food. She is passionate about a balanced approach to nutrition and believes all food is there to be enjoyed. You can work with Chelsea here or follow her on Facebook and Instagram for more helpful tips and advice.
