Chewy Muesli Bars with Apricot, Almond & Toasted Seeds

By Sprig Originals ✓ · cooked up in Sprig

A proper baked muesli bar — the kind that survives a backpack. Toasting the oats, coconut, almonds and seeds first builds a deep nutty flavour, then a short-boiled honey-butter syrup with almond butter binds everything into a bar that's chewy in the middle with crisp, caramelised edges. Chopped apricots and cranberries keep it from tasting like health food, and a hard press into the pan is what stops it crumbling.

Ingredients

• 2 1/2 cups old-fashioned rolled oats
• 3/4 cup sliced almonds
• 1/2 cup unsweetened flaked coconut
• 1/3 cup raw pumpkin seeds (pepitas)
• 1/3 cup raw sunflower seeds
• 2 tbsp sesame seeds
• 3 tbsp ground flaxseed
• 1 tsp ground cinnamon
• 3/4 tsp kosher salt
• 3/4 cup dried apricots, chopped into raisin-size pieces
• 1/2 cup dried cranberries

• 6 tbsp unsalted butter
• 1/2 cup honey
• 1/4 cup packed light brown sugar
• 1/3 cup almond butter, smooth and runny
• 2 tsp vanilla extract
• 1/4 tsp kosher salt

• 1/2 tsp flaky sea salt
• 2 oz dark chocolate, melted, for drizzling

Instructions

1. Heat the oven to 350°F. Line a 9x9-inch metal baking pan with two crossed strips of parchment, letting the paper hang over all four sides so you can lift the slab out later. Lightly butter the parchment.
2. Spread the oats, sliced almonds, coconut flakes, pumpkin seeds, sunflower seeds and sesame seeds on a large rimmed baking sheet. Toast for 10 to 12 minutes, stirring once halfway, until the coconut is golden and the whole tray smells nutty. Watch closely in the last 2 minutes — coconut goes from tan to burnt fast.
3. Scrape the hot toasted mixture into a large bowl and stir in the ground flaxseed, cinnamon and 3/4 teaspoon kosher salt. Lower the oven to 325°F.
4. In a small saucepan over medium heat, melt the butter with the honey, brown sugar and 1/4 teaspoon salt. Once it comes to a full bubbling boil, set a timer and boil for exactly 2 minutes, stirring, so the syrup thickens slightly (about 235–240°F on a thermometer). This short boil is what makes the bars chewy instead of loose.
5. Off the heat, whisk in the almond butter and vanilla until completely smooth and glossy.
6. Add the dried apricots and cranberries to the dry mix, then pour the hot syrup over everything. Stir hard with a sturdy spatula for a full minute, scraping the bottom, until every oat is coated and the mixture looks like wet sand that clumps when squeezed.
7. Dump the mixture into the prepared pan. Lay a sheet of parchment on top and press down with the flat bottom of a measuring cup or glass, working from the center out to the corners. Press much harder than feels reasonable — a compact, even slab with no loose spots is the difference between bars and granola.
8. Bake at 325°F for 22 to 27 minutes, until the surface is deep golden and the edges are visibly darker and bubbling. It will still feel soft in the middle; it firms as it cools.
9. Sprinkle with flaky salt while hot. Press the top firmly once more with the parchment and measuring cup, then cool in the pan on a rack for at least 2 hours, until fully room temperature. Do not cut early.
10. Transfer the pan to the refrigerator for 30 minutes to set completely. Lift the slab out by the parchment onto a cutting board and cut with a long serrated knife, using a single firm sawing motion: first into 4 strips, then each strip into 4 bars. If using, drizzle with melted dark chocolate and let set 15 minutes.

Chef's tips

Nutrition (per serving, estimated)

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