Chocolate museli

This chocolate museli is vegan, nut free and can be easily made gluten free. It’s full of protein with chia and flax seeds, pepitas and oats ensuring you stay full. I love eating this as a breakfast, snack, dessert, or after a work out for a boost of protein.

Museli bars can be full of hidden sugars and artificial ingredients. This museli is so simple and lasts a week in a cool dry place. Bring it to work, school or serve to guests.


Serves 30 – Takes 2 hours


  • 1/2 cup of mixed chia and flax seeds
  • 1 1/2 cups (375ml) of water
  • 3 cups rolled oats
  • 1 cup pepitas (use whatever nuts or seeds you prefer)
  • 1/2 cup dessicated coconut (optional)
  • 1/3 cup maple syrup (or preferred liquid sweetener)
  • 2 tbsp vanilla extract
  • 3 tbsp neutral oil
  • 1 block of baking chocolate- chopped into small pieces (I used semi dark)


  1. Soak the chia and flax seeds in water for 45 minutes.
  2. Preheat an oven to 180°C (355°F).
  3. In a large mixing bowl add all the dry ingredients, mix to combine.
  4. Pour in the maple syrup, vanilla and oil, stirring to combine.
  5. Gradually add the chia and flax mixture, stirring and breaking up any lumps of chia and flax seeds.
  6. Line a casserole dish with baking paper, gently pour in mixture and smooth out with a spatula (or the back of a spoon).
  7. Bake for 45 minutes, cut into bars or bite size pieces while warm.

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