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125g Mornflake Organic Superfast Oats

160g dates, destoned

30g almonds, roughly chopped

30g walnuts, roughly chopped

2 tbsp sunflower seeds

2 tbsp pumpkin seeds

50g honey

50g peanut butter

50g dried cranberries

For decoration (optional)

4 chunks of dark chocolate, melted


Line a 22cm x 12cm loaf tin with baking paper.

Add the oats, almonds, walnuts, pumpkin and sunflower seeds to a large frying pan and toast them for 6-8 minutes, stirring regularly so they don’t catch and burn. Then remove from the heat.

Meanwhile in a small saucepan melt together the honey and peanut butter, stir until combined.

In a food processor add the dates and blend until they are broken down into small pieces.  Add the toasted oats, nuts and seeds to the processor, pour over the melted honey and peanut butter then in scatter the dried cranberries.  Pulse a few times to combine all the ingredients together.

Tip the mixture into the loaf tin and press down firmly.  Smooth across the top and place in the fridge to set for a couple of hours.

Remove from the fridge and slice into 6 bars.

Melt some dark chocolate to drizzle over the top of the muesli bars.

Store in an airtight container and eat within 4 days.

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