Choc-chip muesli bars

Choc-chip muesli bars
Recipe type: Dessert
  • 2 eggs
  • 1 cup (235 ml) lactose free milk (or coconut, almond, rice etc.)
  • 1 tablespoon vanilla essence
  • 1 tablespoon caster sugar
  • 3 tablespoons pure maple syrup
  • 4 tablespoons coconut oil (in liquid form)
  • pinch salt
  • 1 cup (80g) quinoa flakes
  • 1 cup (90g) gluten free rolled oats
  • ½ teaspoon ground cinnamon
  • ½ cup (40g) desiccated coconut (flakes or shredded)
  • 1 cup (130g) of your favourite low FODMAP nuts and seeds (I've used peanuts, pepitas, sunflower seeds and chia seeds etc.)
  • ½ cup (35g) dark chocolate chips
  1. Preheat oven to 175°C (350°F)
  2. Cover a square or rectangle baking dish with baking paper
  3. In a large bowl whisk the eggs
  4. Add milk, vanilla essence, sugar, maple syrup, pinch salt, coconut oil and whisk all together
  5. Combine, in the wet mixture, all the dry ingredients and mix it all with a wooden spoon (it will have a semi firm consistency)
  6. Put the mixture evenly into the lined baking tray and press firmly to compact the mixture
  7. Bake for approximately 30 minutes, or until it reaches a golden colour at the top
  8. Let it cool down for half an hour, before slicing it in equal bars
  9. The consistency of the bars is softer than the muesli bars bought from the store


About Larah

I have been suffering from Irritable Bowel Syndrome for many years, but it took a longtime to get a diagnosis, since then I have been following a low FODMAP diet, which has changed my life for the better. This is my story and experience with IBS and the low FODMAP diet.