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Date And Coconut Muesli Bars

This recipe from Hugo Arnold is perfect for a quick, make-ahead breakfast.

Serving: 16
Time: Less than 1hr
Difficulty: Easy


  • 80ml coconut oil
  • 240g honey 
  • 45g soft brown sugar
  • 180g rolled oats
  • 75g desiccated coconut 
  • 160g flaked toasted almonds
  • 40g sunflower seeds
  • 75g dates, roughly chopped
  • 1 pinch ground cinnamon


  1. Preheat oven to 180ºC/gas mark 4. Place the oil, honey and sugar in a small saucepan over a low heat and cook, stirring, for 3-4 minutes or until melted and combined.
  2. Pour into a large bowl and add the oats, coconut, almonds, sunflower seeds, dates and cinnamon and mix well to combine.
  3. Spoon into a 20cm x 20cm swiss roll tin lined with non-stick baking paper. Flatter the mixture using the back of a spoon and bake for 25 minutes or until dark golden. Set aside to cool completely.
  4. Use a sharp knife to cut into approximately 16 small bars. Keep in an airtight tin.


Wrap each bar individually in greaseproof paper for breakfast on-the-go.