A self-confessed muesli bar addict, these are my number one favourite snack and I’ve spent a bit of time perfecting my recipe so they taste great! They have all the good stuff plus a little something sweet on top, making them the perfect afternoon treat. I’d love to hear what you think or if you make any hybrid versions – leave a comment below!

Prep 10min

Cook 25-35 minutes

Makes 16


2 cups oats
1/4 cup sunflower kernals
1/4 cup coconut, desiccated
1/4 tsp cinnamon, ground (or 1 drop cinnamon essential oil)
12 hazelnuts
1 tbsp maple syrup
120g butter, dairy-free (I like to use Nuttlex)
20g coconut oil
1/2 cup coconut sugar
1 tbsp Mayver’s hazelnut & cacao spread (optional)
1 tbsp chia seeds
20g dark chocolate, dairy-free, refined sugar-free


  1. Preheat oven to 180°C. Prepare a slice tray by lining with baking paper then set aside.
  2. Combine oats, sunflower kernels, coconut, cinnamon in a large bowl.
  3. Place hazelnuts inside a clip-lock bag and crush using the back of a spoon in a banging action until nuts appear roughly broken into smaller chunks. Add the crushed nuts to the bowl.
  4. Add the butter, coconut oil, sugar and maple syrup to a small saucepan and stir continuously over a low heat with a spatula until ingredients have liquified. Be careful not to over-heat as this will cause the sugar to crystallise (much like toffee!).
  5. Pour the melted mixture into the bowl and combine until all the ingredients are coated and begin to come together.
  6. Transfer the mix into the baking tray and spread to cover the base roughly. Sprinkle chia seeds evenly over the top, then break chocolate into small fragments and scatter randomly. Using the spatula, press all ingredients downwards until the surface is flat.
  7. Bake for 25-35 minutes or until golden.
  8. Remove from the oven and allow to cool slightly (I recommend around 10 minutes), then whilst in the tray, cut into 16 even portions. Leave to cool for a further 30 minutes before transferring to a cooling wire.

Tolerance of nuts is as individual as you are, so always make sure you listen to your body and if they don’t sit well try using less or substituting for another ingredient. If you tolerate hazelnuts well, try adding the hazelnut & cacao spread in step 4 prior to melting – it makes for a moreish nutty-chocolatey flavour! Note, this will make the slice appear slightly darker when cooked, but it still tastes great!

Happy Fodmaping!


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