Fig & Orange Muesli Bars

Fig and Orange Muesli Bars
Fig and Orange Muesli Bars

I’ve been trying to come up with a recipe for baked muesli bars for a while now. I wanted to keep them vegan, egg-free and nut-free (as requested by a few readers). Also low in sugar, so many of my attempts ended up way too crumbly.

After experimenting with a few different baking processes, I finally ended up with these. The scent of zesty orange when they come out of the oven is so good!

After baking them briefly to get a bit toasty, you let them cool and then leave them in the fridge so the coconut oil firms up to help hold them together. I love the combination of chewy dried figs and orange zest, but you could easily use a different dried fruit and some spices like dried cranberries and a teaspoon of cinnamon powder.

Keep in mind that if you want to keep the sugar content on the lower side, use a smaller quantity of dried fruit (maybe just a handful). You could even swap the dried fruit out for some crushed nuts like macadamia nuts, which are naturally kind of sweet!

I’ve just used 6 dried figs (chopped up quite small) across the whole batch and I’ve enriched the mixture with some plant-based protein powder for a protein boost. If you don’t have any protein powder, you could just leave it out.

Fig and Orange Muesli Bars
Fig and Orange Muesli Bars

Fig & Orange Muesli Bars

Makes 15 bars


  • 1 cup rolled oats
  • 1 cup unsweetened desiccated coconut
  • 1/4 cup plant-based protein powder (optional)
  • 1/2 cup mixed seeds
  • 6 dried figs, chopped into pieces (I use kitchen scissors to do this)
  • 1/2 cup extra virgin coconut oil, melted
  • 1/4 cup rice malt syrup
  • Zest of 1 orange


  1. Preheat your oven to 160°C (fan-forced) and line a 20cm x 20cm square baking tin with baking paper.
  2. Mix the oats, coconut, protein powder (if using), seeds and chopped dried figs together in a large mixing bowl. Pour in the melted coconut oil, rice malt syrup and orange zest and mix until everything is well combined.
  3. Tip the mixture into the lined baking tin and use the back of a spoon to press the mixture firmly into the tin. Bake in the preheated oven for 20 – 25 minutes or until golden brown.
  4. Allow to cool in the tin and then transfer to the fridge for a couple of hours to finish firming up. Once cold, cut into bars.
  5. Store in the fridge in an airtight container.


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.

It’s best to buy an organic, unwaxed orange if you can so the zest is clean and wax-free!

If you want to try another muesli bar recipe that doesn’t require baking, you could try my No Bake Chewy Muesli Bars which are also vegan and super easy to make!


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