Peanut butter and chocolate

muesli bars

These No-Bake Peanut Butter and chocolate muesli bars are a perfect snack bar for school lunches or when you want something sweet, nutty and chocolaty.

Oats and chocolate are a surprisingly healthy heart duo.  Oats contain a soluble fibre that forms a gel like texture in the digestive tract that binds cholesterol and carries it out of the body, while chocolate has a temporary effect on lowering blood pressure.


I like to make these sugar free with extract from the Stevia leaf for no influence on blood sugar levels. 1 tsp of Stevia replaces 1 cup of sugar. If the children don't mind, Jazzy it up with a selection of seeds.

Makes 16 - 20 bars



130 g butter

100 g extra virgin coconut oil

1/2 tsp organic liquid Stevia (20 drops)

or 1/2 cup honey/maple syrup or coconut sugar

1 tsp vanilla extract

6 - 7 cups porridge oats or organic rolled oats

Handful of sliced almonds

1 x 250 g block Whittaker's fair-trade dark Ghana chocolate

120 g or 1/2 cup Matakana nut butters' crunchy peanut butter


Option: replace 1 cup of rolled oats for sprouted, roasted or raw; sesame, sunflower, pumpkin, linseed and chia seeds 

(to keep the right binding texture adapt the amount slightly to what other ingredients you are adding; if using Stevia/ coconut sugar use 6 cups and if using honey/maple syrup use up to 7 cups)




Melt the butter and coconut oil in a large pan over a gentle heat, if using honey/maple syrup or coconut sugar add in here.  Once melted, add Stevia (if using), vanilla extract, oats and seeds (if using).  Mix thoroughly. If still very dry add a little more melted butter and coconut oil. 

Press half the oat mixture firmly into a 23 cm rectangular baking tin.

Scatter over sliced almonds.


Break the chocolate into squares and place in a medium size pan with the peanut butter over a low heat.  Melt gently, stirring to combine. Pour this mixture over the first oat layer in the tray and spread it out evenly with a spatula.


Top with the remaining oat mixture and press it down (i like to place a sheet of baking paper or silicone sheet over whole tin and press down firm, and can act as a cover in fridge). 


Chill in the fridge overnight before cutting into bars.  Place in a airtight container and keep in pantry or in the fridge. If using for lunches, wrap individual bars in recycled brown paper or reusable food wrap.  



peanut nut butter and chocolate muesli b