Perfect for an in-between meal snack or lunchbox filler, muesli balls are a brilliant way to use up the bottom of your cereal packets.
For some reason, we never seem to finish a box of muesli in my house. It’s usually my fault. The kids have their favourites, but I tend to dance between a variety of combinations and then lose interest halfway through. Eventually, I give up and make my own. Despite this, there always seems to be a handful of packets taking up space in the pantry, each one clipped shut with a kitchen clamp and waiting for attention. Time to reclaim the pantry and be sure not to waste those expensive ingredients. Waste not, want not.
I stumbled upon a great recipe in Food Magazine some time ago that caught my eye. It was packed with energy and made a perfect grab-and-go snack. I didn’t follow it to the letter, but it definitely sparked the idea. I used it as inspiration to pull together a mix of oat-based cereals and dried odds and ends that had lost their way at the back of the cupboard.
If you don’t have half-used cereal lurking in your pantry, you can easily make your own muesli blend from scratch. Use a base of rolled oats and add in whatever you have on hand. Think sunflower seeds, pumpkin seeds, raisins, dried apricots, coconut flakes, or even a few chocolate chips if you’re feeling generous. The great thing about these little energy balls is that they are endlessly adaptable.
To bind the mixture, I used cashew butter, which gives a lovely creamy texture and a mild, nutty flavour. But if you have peanut butter on hand, that works just as well and might be a more familiar flavour for kids. You could also use almond butter, tahini, or even a date paste if you’re aiming for a nut-free option.
Tips for success:
- If the mix feels too dry, add a touch of honey, maple syrup, or warm water to help it come together
- Chill the mixture before rolling to make shaping easier
- Store the balls in an airtight container in the fridge where they’ll keep for up to a week
- They also freeze well, so you can make a big batch and grab one as needed
Serving ideas:
- Pack a few into school lunchboxes for a healthy treat
- Take them on road trips or hikes for a quick energy boost
- Serve with a cup of tea for an afternoon pick-me-up
- Crumble over yogurt and fruit as a crunchy topping
- Wrap them up in baking paper and tie with string for homemade gifts or snack swaps
These muesli balls are proof that a bit of kitchen creativity can go a long way. They’re no-bake, low-waste, and full of goodness. Whether you’re clearing out the pantry or preparing snacks for the week ahead, this is a recipe worth having in your back pocket.
Muesli Balls
Ingredients
- 1/2 cup Cashew Butter
- 1/3 cup liquid honey
- 1 tsp vanilla paste
- 1/2 tsp ground cinnamon
- 2 cups oat-based muesli mix (of your choice)
- 1/2 cup coconut shavings (or desiccated coconut)
- 1/2 cup dark chocolate chips
Method
- In a bowl, blend together the cashew butter, honey, cinnamon and vanilla until smooth.
- Add the oat-based muesli, coconut and chocolate and mix together as best you can. It can get a bit sticky!
- With slightly wet hands, mold clumps of mixture into bite-sized balls (smaller than a golf-ball). As your hands get sticky, wash and wet them, and continue the rolling process.
- Store the balls in the fridge in an airtight container.
