Hazelnut Muesli Slice

Hazelnut Muesli Slice

Hazelnut Muesli Slice


1 Cup Oats

½ Cup Almond Flour

½ Cup Raisins

1 Tbsp Sunflower Seeds

¼ Cup Pepita Seeds

2 Tbsp Linseeds

1/3 Cup Roasted Hazelnuts

¼ Cup Coconut Oil

¼ Cup Butter 

*If you don’t wish to use butter you can sub for extra ¼ Cup Coconut Oil

¼ Cup Pure Maple Syrup

*You can sub Maple Syrup for Honey or Rice Malt Syrup

¼ Cup Hazelnut Butter

*You can swap for any type of nut butter you wish



  1. Line a square tin with baking paper and put to one side.
    *For this recipe a 20cm x 20cm tin was used.
  2. Pour all the dry ingredients (including the Raisins) into a large mixing bowl and mix to combine, then set aside

*Note: if you need to roast your hazelnuts, you can quickly dry roast them in a hot pan until golden and fragrant

  1. Place a saucepan on low heat and pour in Maple Syrup, Coconut Oil, Butter and Hazelnut Butter, bringing it to a slow simmer.  Let it bubble for a minute or two then take of the heat and allow it to rest for a few minutes to cool slightly.
  2. Pour the wet ingredients from the saucepan into the dry ingredients and mix with a spatula until well combined.
  3. Slowly pour combined ingredients to the lined baking tin and press down firmly, making sure it is pressed right up into the corners and sides and spread evenly. 
  4. Place into the fridge for 2-3 hours or until set firmly.  The slice into desired sizes. 
  5. Muesli Slice can be stored in an airtight container in the fridge for up to 1 week, or in the freezer for up to one month. 
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