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Jam Packed, Banana Muesli Bars


Vegan, Gluten-free, Dairy-free, Refined Sugar-free



Raspberry Chia Jelly/Jam:

1 cup raspberries (if frozen, defrost)

3/4 water

  • Blend until smooth, pour into a bowl & combine with

6tbsp chia seeds

  • Whisk until evenly distributed

  • Set aside for at least 1/2 hour to allow chia seeds to absorp liquid (can prepare the night before & put in fridge)


Muesli Bars:

4 large ripe banana's (with lots of black spots), mashed

1/4 cup linseed meal (can use whole linseeds or extra chia seeds)

2tbsp chia seeds

1+1/4 cup almond meal (can use quinoa meal, rolled quinoa or coconut flour)

1 cup rolled wholegrain gluten-free oats

1/2 cup rolled buckwheat flakes (can use extra oats)

1/2 cup almonds

1/2 cup cashews

1/4 cup sunflower seeds

1/4 cup hazelnuts

2tsp cinnamon

1/2 cup goji berries (or other natural dried fruit)

1/4 cup activated buckwheat (for topping)

A couple of tbsp of peanut butter (or other nut buutter) for topping with chia jam



  • Prepare raspberry chia jam/jelly 1/2 hour before or the night before

  • Pre-heat oven to 180 degrees celsius and line a shallow  slice tray or baking tray with baking paper

  • For the muesli bars: In a large mixing bowl add all the dry ingredients & mix until evenly distributed

  • Add mashed banana into the bowl & mix again until evenly distributed and banana is covering all ingredients

  • Take your slice tray & scoop mixture onto tray. Use a spatula or the back of a spoon to smooth down mixture until it is about 2cm thick.

  • Sprinke with activated buckwheat & press down until indented into raw mixture

  • With your chia jelly & almond butter- stripe the top with alterntaive flavour e.g. i stripe jelly, 1 stripe peanut butter

  • Bake for around 30 minutes until the edges are well browned

  • Life the baking paper out, with muesli bar sitting on top & let it cool down on wire rack.

  • Once cool, slice into your desired muesli bar slices!




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