Banish those work or school lunch box blues with Julie Goodwin’s easy muesli slice. It’s a deliciously chewy and filling snack, and it’s vegan, egg and dairy-free too!
Ingredients
Method
Preheat oven to 170°C (150°C fan-forced). Grease a 20cm x 30cm slice pan; line base with baking paper, extending paper 5cm over long sides of pan.
Combine dry ingredients in a large bowl.
Place oil and syrup in a small saucepan; bring to the boil. Remove from heat; stir in extract.
Add oil mixture to dry mixture; stir thoroughly to combine. The mixture will be quite firm; use clean hands to combine well, if necessary. Press mixture firmly into pan with a spatula or damp hands to level.
Bake muesli slice for 25 minutes or until golden. Turn off oven; leave slice in oven for a further 5 minutes to dry out slightly. Remove from oven; stand slice in pan for 15 minutes.
Use the baking paper to help lift the slice onto a wire rack. Cool completely. Dust lightly with sifted icing sugar, if you like. Remove paper, then cut muesli slice into 16 fingers.
Can this muesli slice be made nut-free?
If this muesli slice is for school lunch boxes, check the school’s nut policy and omit the flaked almonds if necessary. It won’t impact the delicious flavour and texture.
How to store this slice recipe
Muesli slice will keep in an airtight container for up to 1 week.
Can this muesli slice be frozen?
Yes, this recipe is suitable to freeze.
This muesli slice recipe ran in The Australian Women’s Weekly in 2018 and was published online in 2025.
