Finding yourself always in a rush to get the kids ready for school? Fret no more and let this muesli bar recipe save the day. Easy to whip up plus a great make-ahead lunch box idea, these bars are also packed with oats, chia, and goji berries—a superfood treat!

Yes, making food from scratch is always best. Doing it every morning can be a challenge, though. But with proper planning, good choice of ingredients, and the right recipes, you can make homemade lunch and snack options that are not just healthier but fun to make, too.

This recipe, from food lover and holistic health coach Maddie Race, is the perfect alternative for packaged foods high in sugar that we might be tempted to grab and pack when in a hurry. It even makes use of pantry staples and store-bought Vita Brits for a less time-consuming prep. In half an hour, you’ll have 20 delicious muesli squares waiting in a jar, ready to be enjoyed for breakfast, school lunch, or any day out.



  • 80g unsalted butter, cut into small pieces
  • 80 to 100g honey (depending on your preference)
  • 6 pcs Vita Brits
  • 60g shredded coconut
  • 40g chia seeds
  • 40g rolled oats
  • 1 pc egg, lightly beaten
  • 20g dark chocolate chips
  • 30g goji berries


  1. Preheat your oven to 180C and line your baking tin with parchment paper.
  2. Melt and combine the butter and honey together in a saucepan. Set aside.
  3. Crush the Vita Brits with your hands or use a food processor. Transfer the crushed biscuits in a bowl then mix in the shredded coconut and chia seeds. Add in the melted butter and honey mixture. Stir well to evenly coat everything in butter.
  4. Add the rolled oats and stir to combine.
  5. Make a well in the centre. Add the lightly beaten egg then gradually combine it into the mixture. Mix well.
  6. Stir in the chocolate chips and goji berries.
  7. Place the mixture in your prepared square tin. Using the back of a spoon, press the mixture into the tin. Make sure that the mixture is packed tight and spread evenly.
  8. Place the tin in the preheated oven and bake for 15 minutes or until golden brown. Transfer your baked muesli to a cooling rack and allow to cool in the tin for 10 minutes. Ensure the mixture is completely cool before slicing it into squares or bars.
  9. Store in an airtight container, preferably a glass jar with lid. The bars should keep well for up to 1 week (if they last that long!).

Recipe adapted from Maddie Race

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Aimee Arcega

Aimee is a content writer for Kitchen Warehouse and a foodie at heart. Also a trained pastry chef, she bakes in her spare time to make people happy.

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