Name: Gluten-Free Muesli Slices
Prep time: 10 min
Cook time: 35 min
Total time: 60 min
Ingredients: 75 g gluten-free oats; 110 g store-bought or homemade gluten-free flour; ½ tsp xanthan gum; 1 tsp gluten-free baking powder; 150 g caster sugar; 150 g brown sugar; 50 g desiccated coconut; 125 g butter, cut into small pieces; 1 tbsp golden syrup; ½ tsp bicarbonate of soda/baking soda; 2 tbsp boiling water; 1 tsp vanilla essence/extract; 2 tbsp sesame seeds; 2 tbsp pumpkin seeds; 50-70 g macadamia nuts, hazelnuts, almonds or pecans; 75 g good-quality dark chocolate with 70% cocoa content

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Gluten-Free Muesli Slices

For those who have subscribed to my blog, you may notice that the orange oat slice in the free baking cookbook is slightly similar to this recipe for gluten-free muesli slices. As it is a popular recipe in the cookbook, I thought I would add some extra ingredients to make the slice more fibre-rich and interesting with a decadent drizzle of dark chocolate.

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What main ingredients are in the Muesli Slice?

Gluten-Free Oats

Store-bought or my homemade gluten-free PLAIN flour blend

Xanthan gum – to bind the baking ingredients together

Gluten-Free Baking Powder – to give the slice a bit of a rise

Desiccated coconut – to add flavour, texture and sweetness

Butter and golden syrup – to add a caramel flavour

Nuts – My first choice is macadamia nuts, but using hazelnuts, pecans or almonds works well too. Just remember to keep them whole for that extra crunch.

Seeds – Pumpkin seeds and sesame seeds are my favourite in muesli bars, but feel free to add sunflower seeds and/or chia seeds. They are packed with nutrition and fibre.

Dark chocolate – to drizzle over the tops of each muesli slice, adding extra flavour and healthy antioxidants.

Sugar – white and brown – Feel free to lessen the sugar content if you prefer your slice to be less sweet. I would reduce the white sugar over the brown sugar as the latter gives a nice richer caramel flavour.

Ingredients gather and measured for the gluten-free muesli slices

Some baking tips:

Baking paper

Use a sheet of baking paper to line the cake tin. Make sure the edges are hanging above the mixture or over all four sides. This will help when removing the entire baked muesli slice from the tin after baking.

Pressing down

Using the back of a large spoon, press the raw muesli mixture firming into the cake tin. This needs to be done quite thoroughly as the firmer you press, the better the slice texture will be.

Pressing the gluten-free muesli slice in the baking tray with the back of a spoon

Scoring

Once the muesli mixture has been pressed down with the spoon, eye-ball or use a ruler to guide you when scoring with a knife. This will give an accurate grid to slice them once baked into perfect pieces without cracking and breaking off in random places.

The raw gluten-free muesli slices scored in the cake tin

Don’t overcook the slice

After 35 minutes of baking, the slice will be ready to remove from the oven, despite feeling slightly soft on the surface. After 15 minutes, it will harden as it cools down.

Slice when thoroughly cooled

Try not to attempt to cut the muesli slice into portions until it is thoroughly cooled.

Gluten-Free Muesli Slices

by Sandra - Fun Without Gluten

This fibre-rich muesli slice is a guilt-free sweet fix packed with gluten-free oats, nuts and seeds, finished off with a drizzle of dark chocolate.

In only one hour of preparing and baking, you can look forward to a good supply of muesli slices that will conveniently keep chilled for one week in a sealed container.

These slices are perfect as a snack or breakfast on-the-go.

5 from 2 votes

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Prep Time 10 mins

Cook Time 35 mins

Cooling Time 15 mins

Total Time 1 hr

Course baking, Kids' Snacks, Snack

Cuisine General

Servings slices

Equipment

Square cake pan 25 x 25 cm for 18 slices (allow for a bigger tray if doubling or tripling recipe)

Ingredients

75 g gluten-free oats
110 g store-bought or homemade gluten-free flour
½ tsp xanthan gum
1 tsp gluten-free baking powder
150 g caster sugar
150 g brown sugar
50 g desiccated coconut
125 g butter, cut into small pieces
1 tbsp golden syrup
½ tsp bicarbonate of soda/baking soda
2 tbsp boiling water
1 tsp vanilla essence/extract
2 tbsp sesame seeds
2 tbsp pumpkin seeds
50-70 g macadamia nuts, hazelnuts, almonds or pecans
75 g good-quality dark chocolate with 70% cocoa content

Instructions

Preheat the oven to 180°C/350°F.
Grease the cake tin and line with baking paper extending over the edge of the tin.
Mix the oats, flour, xanthan gum, baking powder, sugars and coconut in a medium-size bowl.
Melt the butter in a small saucepan over medium heat.
Add the golden syrup, bicarbonate of soda and boiling water. Remove from the heat and mix well.
Pour the combined butter mixture into the oat mixture.
Add the vanilla and mix well until all the ingredients are thoroughly combined.
Transfer the muesli mixture to the prepared cake tin and flatten it down by pressing with the back of a large spoon. This needs to be done quite firmly, as the firmer you press, the better the slice texture will be.
Score the top of the slice into equal size slices. This makes it easier to slice later once cooked.
Bake on the middle shelf for 35 mins. The slice will be golden and slightly soft to the touch, but as it cools down, the slice will harden.
Allow to cool down in the pan for 15 mins.
Holding both sides of the baking paper, lift the slice and transfer to a board or suitable surface to cut the slice.
Melt the chocolate in a bowl over a pan of simmering water.
Using a spoon, drizzle the melted chocolate over the top of the entire muesli slice.
Allow the chocolate to set before slicing by following the scored lines. If making this during warm weather, chill the slice before slicing.
Store the muesli bars in a sealed container in the fridge or serve straight away.