No-Bake Choc Chip Apricot Muesli Bars

No-Bake Choc Chip Apricot Muesli Bars
No-Bake Choc Chip Apricot Muesli Bars

One of the best ways to get a really chewy muesli bar is to use a no-bake recipe. All you need is a bowl and a spoon to mix everything together, then it sets in the freezer. Easy!

The recipe is a variation of my No-Bake Chewy Muesli Bars. Instead of using currants, nuts and spices, for this recipe I added dark chocolate chips, dried apricots and a hint of vanilla. The tart and tangy dried apricots work really well with dark chocolate. But feel free to change things up if you prefer.

Chopped dried figs or dried cranberries would be delicious in place of the dried apricot. Or if you want to keep the sugar content very low, you could leave out the dried fruit and just add some raw cacao nibs instead of chocolate chips for an intense chocolate hit.

No-Bake Choc Chip Apricot Muesli Bars

Makes 12 bars


  • 2 cups rolled oats
  • 1/4 cup dark chocolate chips
  • 1/4 cup chopped dried apricots
  • 1 x 20ml tablespoon chia seeds (optional)
  • 1/4 cup extra virgin coconut oil, melted
  • 1/4 cup rice malt syrup (or honey)
  • 1/2 teaspoon pure vanilla extract


  1. Line a 22 x 11 cm loaf tin with baking paper or cling film.
  2. Place all ingredients in a large bowl and mix together until everything is well combined. Tip the mixture into the prepared loaf tin. Press the mixture firmly into the tin using the back of a spoon or the flat base of a glass. Transfer to the freezer for 1 – 2 hours to set.
  3. Once set, remove from the freezer and cut into bars.
  4. Store the bars in an airtight container in the fridge or freezer.


I use an Australian 20ml tablespoon. 1 x 20ml tablespoon = 4 teaspoons.

Oats naturally don’t contain gluten, but as they are often processed on the same equipment as wheat, they can have traces of gluten. If you’re strictly gluten-free, you can buy gluten-free oats.

You might also like my No-Bake Chocolate Fudge Protein Cookies.


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