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Peanut Butter Muesli Bars

Updated: · Published: by Naomi Toilalo WhānauKai · This post may contain affiliate links · 0 Reviews

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These low sugar, Peanut Butter Muesli bars with chocolate chunks are everything one desires in homemade muesli bars. Forget the overly sweet store-bought kind because these are superior on every level. Are you dairy-free or gluten free? No worries because I have added options for you too! 🙌

Peanut butter muesli bars are sliced up and are on stacked on top of each other. They are in a silver lunchbox that is lined with brown baking paper. The bars are golden and have chunks of chocolate in the them. They have chocolate and freeze-dried raspberries set on top.

I made this super simple slice for Pic's a couple of years ago. I reduced the huka (sugar) for these poro huapata (muesli bars) so they make the perfect snack for kura (school) or mahi (work). This recipe is so adaptable and I have written some alternatives so you can mix and match it to your liking. Kia tunu poro huapata tātou (let's bake some muesli bars).

More peanut butter recipes:

Check out my Toasted Coconut Fudge recipe, it is so delicious or for a new take on a classic, try my Peanut Butter Weetbix Slice.

Videography and photography by Sarah Henderson.

Ingredient Tips for the Peanut Butter Muesli Bars:

Ingredients are in different vintage bowls and are sitting on a wooden board on top of wooden table. There is muesli, peanut butter, vanilla and chocolate in view. There is a large pink hydrangea in the background and an amber candle burning next to it.
  • Peanut Butter: Smooth or crunchy pata pīnati (peanut butter) will work in this recipe so choose what you prefer. It could also be replaced with other nut butters.
  • Golden syrup: Sweeten these bars with mīere kōura (golden syrup), mīere (honey), marahihi māpere (maple syrup) or mīere teiti (date syrup). 
  • Butter: Pata (butter) or noni kokonati (coconut oil) will work just as well as each other in this recipe.
  • Muesli: Use a toasted muesli with seeds or for a gluten free option, swap it to keto muesli with nuts and seeds instead.
  • Coconut: Use desiccated or shredded kokonati (coconut) or swap it for peru oneone (ground almonds) if you prefer.
  • Flour: Plain or high grade flour will work and if you want a gluten-free option, then use cornflour.
  • Cranberries: Dried cranberries give a sweet and sharp flavour but they can be omitted or swapped out for any of your favourite dried fruit.
  • Chocolate: Use chocolate, chocolate chips or drops of any kind.

Expert Tips:

This is a very adaptable recipe that can have ingredients removed and swapped. Choose what flavour profile you want and have fun with it.

STEP BY STEP INSTRUCTIONS FOR THE PEANUT BUTTER MUESLI BARS:

Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.

A silver pot sits over a black stove top. In the pot is butter and golden is syrup that has started to melt.

1. Preheat the Oven:

Preheat the oven to 170 °C bake setting or 160 °C fan bake setting

Grease and line a 20 - 22 cm square tin with baking paper. 

2. Melt the Butter and Peanut Butter:

Add the pata pīnati (peanut butter), mīere kōura (golden syrup) and pata (butter) or noni kokonati (coconut oil) to a small pot. 

Set it over low heat. Āta whakarewaina (gently melt it) until smooth.

Once it melted, remove it from the heat and pour in to a medium bowl.

A purple vintage mixing bowl is sitting on a weaved creamed mat, on a wooden table. In the bowl is whipped egg and butter mixture. Naomi is holding a whisk above the bowl and the mixture is dripping off it.

3. Mix in the Vanilla and Egg:

Add the wanira (vanilla) and hēki (egg). 

Kaurorihia kia māene (whisk until smooth). 

4. Prepare the Muesli:

If you are using a chunky muesli or the keto muesli, chop it up a bit finer in a mortar and pestle, a blender or on a chopping board. 

Once it is roughly ground, add the mūruhi (muesli) in to the egg mixture and mix it until combined.

A vintage baking tin lined with brown baking paper is on a wooden board. In the tin is a coconut and butter mixture that Naom is spreading with a spoon.

5. Add the remaining Ingredients:

Add tote (salt), kokonati (coconut), puehu parāoa (flour) or puehu kānga (cornflour), pēkana paura (baking powder), karanipere (cranberries) and tītipi tiakarete (chocolate chips). 

Whakaranuhia te katoa (mix it all together).

6. Add it to the Tin:

Tip the mixture in to the prepared tin and then press it down firmly.

7. Bake the Peanut Butter Muesli Bars:

Bake for 20 minutes. 

Remove the poro huapata (muesli bars) from the oven. Then, using the back of a spoon, press the cooked slice down a little bit.

A flat lay shot of the baked peanut butter muesli bars reveal a golden baked slice with melted dark chocolate drizzled on it with a sprinkle of freeze-dried raspberries.

8. Add the Extra Peanut Butter (Optional):

Spread the pata pīnati anō (extra peanut butter) over the warm bars.

9. Prepare the Chocolate:

Gently melt the tiakarete anō (extra chocolate) on the stove over super low heat as you gently stir. This can also be melted in a heat proof bowl in the microwave, heating for 20 seconds and stirring after each time until just melted.

Once it is melted, use a teaspoon to drizzle the chocolate all over the slice until it is roughly covered. 

Sprinkle with rahipere tauraki-tio (freeze-dried raspberries).

Peanut butter muesli bars are sliced up and are on stacked on top of each other. They are in a silver lunchbox that is lined with brown baking paper and is sitting on a white, round stone. The bars are golden and have chunks of chocolate in the them. They have chocolate and freeze-dried raspberries set on top. There are jars with oats and ingredients in the background and a couple of slices are next to the lunch box on the white stone.

10. Cool and Slice:

Allow the slice to cool for around 20 minutes and then slice in to bars.

Store the Peanut Butter Muesli Bars:

These will keep for up to five days in a sealed container.

There are so many more

Peanut Butter Recipes

A little pata pīnati (peanut butter) in your day makes everything better.

Browse all Peanut Butter Recipe
Naomi Toilalo is at the table laden with baking. There is lamingtons, lemon meringue pie, custard slice and cream buns. She is decorating a cake in front of her and smiling.

DID YOU ENJOY THIS RECIPE?

It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page. 

I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.

Close up of Peanut butter muesli bars piled on top of each other in a silver lunchbox.
Print Pin

Peanut Butter Muesli Bars - Poro Huapata Pata Pīnati

A low sugar Peanut butter and Chocolate Muesli bar slice. Dairy free and gluten free options are also included.
Course Baking
Cuisine Muesli Bars
Keyword gluten and dairy free muesli bars, gluten and dairy free muesli bars recipe, low sugar muesli bar recipe, peanut butter and chocoalte muesli bars, peanut butter muesli bar recipe, pics pics peanut butter nz, reduced sugar muesli bar recipe nz, te reo Māori
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 15 muesli bars

Equipment

  • 1 x 20 - 22 cm Square Slice Tin

Ingredients

Peanut Butter and Chocolate Chip Muesli Bars - Poro Huapata Pata Pīnati me ngā Tītipi Tiakarete

  • ½ C (130 g) pata pīnati (peanut butter)
  • ⅓ C (110 g) C mīere kōura (golden syrup), mīere (honey), marahihi māpere (maple syrup) or mīere teiti (date syrup). 
  • 60 g pata (butter) or noni kokonati (coconut oil).
  • 2 teaspoon (10 ml) wanira (vanilla)
  • 1 hēki (eggs, size 6)
  • 1 ⅓ (135 g) mūruhi kua tōhia (toasted muesli with seeds) or for a gluten free option, swap it to keto muesli.
  • ¼ teaspoon tote (salt, fine)
  • ¼ C (17 g) kokonati (coconut)
  • ¼ C (35 g) puehu parāoa (flour) or for a gluten free option, use puehu kānga (cornflour).
  • ½ teaspoon pēkana paura (baking powder)
  • ½ C (60 g) karanipere kua tapatapahia (chopped cranberries). These can be omitted or swapped out for any of your favourite dried fruit.
  • ½ C (100 g) tītipi tiakarete (chocolate chips), drops or chopped chocolate of any kind.

The Decorations - Ngā Whakarākei (optional)

  • 3 tablespoon (45 g) pata pīnati (peanut butter)
  • 50 g tītipi tiakarete (chocolate chips) or chopped chocolate
  • 3 rahipere tauraki-tio (freeze-dried raspberries)

Instructions

Preheat the Oven:

  • Preheat the oven to 170 °C bake setting or 160 °C fan bake setting
  • Grease and line a 20 - 22 cm square tin with baking paper.

Melt the Butter and Peanut Butter:

  • Add the pata pīnati (peanut butter), mīere kōura (golden syrup) and pata (butter) or noni kokonati (coconut oil) to a small pot.
  • Set it over low heat.
    Āta whakarewaina (gently melt it).
  • Once it melted, remove it from the heat and pour in to a medium bowl.

Mix in the Vanilla and Egg:

  • Add the wanira (vanilla) and hēki (egg).
    Kaurorihia kia māene (whisk it until smooth).

Prepare the Muesli:

  • If you are using a chunky muesli or the keto muesli, chop it up a bit finer in a mortar and pestle, a blender or on a chopping board.
  • Once it is roughly ground, add the mūruhi (muesli) in to the egg mixture.

Add the remaining Ingredients:

  • Add tote (salt), kokonati (coconut), puehu parāoa (flour) or puehu kānga (cornflour), pēkana paura (baking powder), karanipere (cranberries) and tītipi tiakarete (chocolate chips).
  • Whakaranuhia te katoa (mix it all until combined).

Add it to the Tin:

  • Tip the mixture in to the prepared tin and press it down firmly.

Bake the Peanut Butter Muesli Bars:

  • Bake for 20 minutes.
  • Remove the poro huapata (muesli bars) from the oven.
    Using the back of a spoon, press the cooked slice down a little bit.

Add the Extra Peanut Butter (Optional):

  • Spread the pata pīnati anō (extra peanut butter) over the warm bars.

Prepare the Chocolate:

  • Gently melt the tiakarete anō (extra chocolate) on the stove over super low heat as you gently stir. This can also be melted in a heat proof bowl in the microwave, heating for 20 seconds and stirring after each time until just melted.
  • Once it is melted, use a teaspoon to drizzle the chocolate all over the slice.
  • Sprinkle with rahipere tauraki-tio (freeze-dried raspberries).

Cool and Slice:

  • Allow the slice to cool for around 20 minutes and then slice in to bars.

Store the Peanut Butter Muesli Bars:

  • This will keep for up to five days in a sealed container.

More Peanut Butter - Pīnati Pata

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