Sweeten Your Lunchbox with this Chocolate Caramel Muesli Bar Slice

Recipe thanks to wellnourished.com.au.

This Chocolate Caramel Muesli Bar Slice is a sweet, sticky nut-free treat that freezes really well for a quick, easy to pack lunchbox snack.

Healthy Chocolate Caramel Muesli Bar

Prep Time: 15 minutes
Baking Time: 20 minutes
Total Time: 35 minutes


Base / crumble

  • 125 g butter cubed
  • 170 g rice malt syrup or maple syrup or honey (½ cup)
  • ½ tsp bicarbonate of soda
  • 120 g mixed seeds (I used sunflower seeds and pepitas) (1 cup)
  • 120 g wholemeal spelt flour (1 cup)
  • 200 g rolled oats or quinoa flakes (or a mixture) (2 cups)
  • 30 g raw cacao powder or Dutch Process cocoa (4 tbs approx. )



  • Pre-heat the oven to 180℃ / 350℉.
  • Begin with the caramel.
  • In a small pot mix the sweetener, coconut milk and sea salt and bring to a bubbling simmer. Simmer rapidly (it looks a bit foamy on top) for about 10 + minutes or until the caramel starts to thicken.
  • Remove from the heat and allow to cool (it will further thicken as it cools).
  • Whilst the caramel cooks/cools, make the slice.
  • In a small pot melt the butter and sweetener, mixing to combine. Add the bicarb and stir well.
  • Place the seeds in a food processor and grind into a meal. Add the flour, oats (or quinoa flakes) and cacao and mix until well combined.
  • Add the butter/ sweetener mix and process to combine. The mixture should come together into a coarse dough.
  • Line a small tin (27cm x 18cm) with baking paper. Press ⅔ of the mixture into the base of the tin and press very down firmly with wet hands. I like to make sure the outer edges sit a little higher than the middle so I get an even coverage without the caramel making its way down the sides.
  • Top with the caramel. It is not a thick layer as a traditional slice would be, rather a randomly gooey, thin layer. More caramel means a lot of sugar which is why I’ve kept it minimal.
  • Crumble the remaining dough over the caramel pressing lightly.
  • Bake for approximately 20 minutes or until just golden brown.
  • Allow to cool in the pan, refrigerate until firm and then cut into slices (chilling it allows for it to be sliced without crumbling).


To Store

Airtight in the fridge or freezer. You can pack in school lunch boxes from frozen.


Substitute the spelt for gluten-free flour and the oats with quinoa flakes (rolled quinoa).
Dairy-free and vegan
Substitute the butter with coconut oil.
The seeds can be substituted with any nuts. I love this with chopped hazelnuts or pecans or walnuts.
Replace the coconut milk in the caramel with regular cream.
Tried this recipe?Let us know how it was!
Course Appetizer, Baking - Sweet, Breakfast, Dessert, Freezer Friendly, School Lunches, Snack, Special Occasion - Kids Party
Cuisine Swiss
Keyword Butter, cacao powder, mixed seeds, rolled oats
Allergy FODMAP Friendly, Legume Free, Nightshade Free, Nut Free, Peanut Free, Refined Sugar Free, Sesame Free, Soy Free
Value Halal, Kosher, Vegetarian

Georgia’s website, Well Nourished, is full of delicious, wholefood recipes, blog articles around health and wellness so much more.

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About the Author: Georgia Harding

Georgia Harding is a Naturopath (20+ yrs exp.) author, mother and passionate health educator. On her website (Well Nourished) she shares fad-free health advice and intolerance/allergy friendly recipes to inspire people to live happy, healthy lives and create delicious food memories. Georgia is committed to supporting the health of this generation and especially loves to help parents feed their children ‘well’. She endeavours to simplify nutrition and make cooking nourishing meals achievable for everyone.

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