Healthy Muesli Slice with Super Food Goodness

by Natalie on March 24, 2013

Breakfast time has become pretty mundane for me. Don’t get me wrong, I love my green smoothies, but there are only a certain number of flavour combinations a girl can come up (unless you’re Katherine from Green Thickies) so after a good 6 months of smoothie dedication, I figured I’d give my blender a rest, branch out and do something crazy… like create my own breakfast friendly Healthy Muesli Slice!

The thing I love most about this idea, apart from the convenience and absolutely no morning preparation, is that it is nutrient dense and packed with super food goodness. Oats are little nutritional powerhouses in themselves containing iron, protein, fiber, zinc, and magnesium, while Chia seeds are a great source of omega 3, and goji berries are high in vitamin C and beta-carotene.

As a breakfast meal, this muesli slice recipe goes great with some fresh fruit and natural yoghurt but you can also eat it by itself as a morning or afternoon snack.


1 ½ cups Rolled Oats
½ cup Pepita Seeds
½ cup Sunflower Seeds
½ cup roughly chopped Almonds
½ cup Navitas Goji Berries
½ cup dry shredded Coconut
½ cup finely chopped Dates
¼ cup Chia Co Chia Seeds
1/3 cup Banaban Coconut Oil
2/3 cup raw Honey


- Preheat oven to 160 degrees

- Place oats, pepita seeds, sunflower seeds, almonds, goji berries, coconut, dates, and chia seeds in a large bowl and mix through.

- Lightly heat coconut oil in a saucepan until melted (this will only take about 30 seconds), then remove from heat, add honey and stir through.

- Add coconut oil and honey to dry mixture and fold through with a wooden spoon until fully combined.

- Line a baking tray with baking paper (I used a rectangle loaf tin here because I wanted the slice to be thicker) scrape mixture onto the tray, and pack tightly using a spatula.

- Bake for around 20-25 minutes but keep an eye on it and be very careful not to overcook.

- Once cooked, remove from oven and let cool for about 10 minutes, then place in the fridge to set.

- Cut and serve in slices


{ 13 comments… read them below or add one }

Natalie March 25, 2013 at 3:08 pm

These look so good for a healthy anytime snack!!


Natalie March 26, 2013 at 2:40 am

You’re right Nat, the recipe isn’t limited to breakfast. Today I had it as a mid morning snack with my green tea :)


Koko March 25, 2013 at 3:50 pm

I feel ya, girl. Breakfast is actually my least favourite meal of the day!! I’ve been doing protein smoothies for awhile now but every once in awhile I switch it up with avocado on toast or something. This looks like such a taaaasty switch-up!


Natalie March 26, 2013 at 2:37 am

Sometimes the simple breakfasts are the best! I love Avocado on rye toast with almond butter, or sometimes I’ll have porridge. I guess smoothies are a good way to pack more nutrients in so I was trying to recreate something equally nutritious but also tasty!


Gabby @ the veggie nook March 27, 2013 at 11:28 am

Wow this is so power-packed and nutrient dense! I love it!


Natalie March 28, 2013 at 8:09 am

It sure is Gabby! And really energising too.


Lisa @ Greek Vegetarian March 30, 2013 at 11:54 pm

Anything with oats and honey goes on my “yum” list of things to have for breakfast. I love that these are both nutritious and snacky.


Natalie April 1, 2013 at 6:49 am

I’m an oats and honey lover as well Lisa ;)


Kathy April 8, 2013 at 2:47 am

They look Yummo Natalie! I’m going to give them a try :)


Elysia April 11, 2013 at 1:28 pm

This looks SO good!

Definitely going to give this a go :)


Natalie April 12, 2013 at 7:43 am

E! Definitely try it. Andrew might even like this one because it’s just like a muesli bar… only healthier ;)


kate April 23, 2013 at 4:40 am

These look delicious, I’ve made something similar previously and find substituting half the dates and some oil for over-ripe bananas gives it a beautiful taste and makes it even more breakfast-worthy given the amount of natural energy and vitamins found in Bananas! This recipe looks so easy to prepare, will definitely include it on my next Sunday of weekly food prepping.


Natalie April 25, 2013 at 12:35 pm

Thanks Katey! I’ll try this next time ;)


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