Yoghurt-Dipped Walnut & Goji Muesli Bars

Prep Time
Cook Time
Ready In

"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 8 servings


  • Serving Size: 1 (94.9 g)
  • Calories 261.7
  • Total Fat - 10.9 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 9.3 mg
  • Sodium - 246.5 mg
  • Total Carbohydrate - 35.7 g
  • Dietary Fiber - 4.5 g
  • Sugars - 20.3 g
  • Protein - 8.4 g
  • Calcium - 105.9 mg
  • Iron - 2.5 mg
  • Vitamin C - 0.9 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 160°C (325°F).

Step 2

Place the chia seeds and water in a large bowl and stir to combine and set aside for 10 minutesand then add the honey, cinnamon, walnut, goji, oats, coconut, sesame seeds, pepitas and sultanas and stir to combine and then press the mixture firmly into a lightly greased 20cm square tin lined with non-stick baking paper and cook for 35–40 minutes or until golden and then set aside in the tin to cool completely.

Step 3

Using a serrated knife, slice into 8 bars.

Step 4

To make the yoghurt topping, place the yoghurt and sugar in a small bowl and, using a hand-held blender, blend until runny and then add the oil and blend until just combined.

Step 5

Dip one side of a bar in the topping and place, yoghurt-side up, on a tray and repeat with the remaining bars and now freeze for 30 minutes until set and serve.

Step 6

TIPS - You can store these muesli bars in an airtight container in the fridge for up to 1 week.

Tips & Variations

No special items needed.