The Everyday Treat That’s Never Boring

Let’s be honest—sometimes you want a treat that’s just easy. No piping bags, no water baths, no “watch for the wobble.” Just something wholesome, sweet, and satisfying. That’s where muesli slice comes in.

It’s the kind of bake that lives happily in a lunchbox, goes just as well with a morning coffee as it does with a cup of tea at 3 pm, and makes you feel just a little bit smug because it’s full of oats, fruit, and nuts, sort of like a granola bar’s cousin who went to finishing school.

So, Where Does Muesli Slice Come From?

Like many comforting bakes, muesli slice has humble beginnings. It’s an Aussie spin on the idea of muesli (which itself was born in Switzerland, thanks to a Swiss doctor who believed in feeding patients whole foods). Somewhere along the way, someone clever thought, Why not take muesli and turn it into something you can eat with one hand?

Fast forward a few decades, and it has become a staple in Aussie kitchens—easy to bake, adaptable, and perfect for sharing.

What’s in It?

Here’s a simple, classic recipe to get you started. Feel free to tweak it once you’ve tried it a few times.

Ingredients:

• 1½ cups rolled oats
• ½ cup desiccated coconut
• ½ cup plain flour
• ⅓ cup brown sugar
• ½ cup dried fruit (sultanas, chopped apricots, cranberries—your call)
• ½ cup mixed seeds or chopped nuts (pepitas, sunflower seeds, almonds, walnuts, etc.)
• 125g butter
• 2 tbsp golden syrup or honey
• ½ tsp bicarb soda
• 1 tbsp hot water

Method:

1. Preheat your oven to 170°C (fan-forced) and line a slice tin (roughly 20x30cm) with baking paper.
2. In a large bowl, mix the oats, coconut, flour, sugar, dried fruit, and seeds or nuts.
3. In a small saucepan, melt the butter with golden syrup (or honey) over low heat.
4. Mix the bicarb soda and hot water in a cup, then stir into the butter mixture—it’ll foam up a little.
5. Pour the wet mixture into the dry ingredients and mix until combined.
6. Press the mixture firmly into your lined tin and smooth the top.
7. Bake for 20–25 minutes or until golden brown.
8. Let cool completely in the tin before slicing. It firms up as it cools, so be patient.

Variations? Absolutely.

• Add dark chocolate chips for a bit of indulgence (or drizzle melted chocolate over the top once cooled).
• Swap honey for maple syrup if that’s more your thing.
• Go nut-free if you’re packing it in school lunches—sunflower seeds and cranberries are a good combo.
• Add cinnamon or orange zest for a bit more flavour lift.

It’s the kind of recipe that doesn’t mind being played with.

What to Drink with Muesli Slice?

• A flat white is the obvious choice for morning tea.
• A chai latte brings out the spice if you’ve added cinnamon.
• Or go full lunchbox mode with a glass of cold milk (you’ll feel 10 years old again—in a good way).

Final Thoughts from the Flux Kitchen

Muesli slice might not be flashy, but that’s the point. It’s reliable, quick, and gives you that just-sweet-enough reward after a long morning. It keeps well in an airtight container, so you can bake it once and enjoy it all week.

We’re all for ambitious desserts (you’ve seen our mousse domes), but there’s a quiet joy in the simple stuff too.

Happy baking!

🍪 Explore more recipes and sweet ideas at fluxdesserts.com.au