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Photo of Coconut and date muesli bars by WW

Coconut and date muesli bars

Total Time
25 min
15 min
10 min
Snack right and boost your energy levels with these yummy coconut and date muesli bars.


99% fat-free, plain or natural yoghurt, unsweetened

cup(s), (160g)

Brown sugar

½ cup(s), (110g)


2 medium

Fresh dates

10 individual, pitted, finely chopped

Plain wholemeal flour

¾ cup(s), (115g)

Wheat germ

½ cup(s), (50g)

Bicarbonate of soda

1 tsp

Rolled oats, dry

2¾ cup(s), (250g)

Linseed or flaxseed

¼ cup(s), (45g)

Shredded or desiccated coconut

¾ cup(s), (60g)


  1. Preheat oven to 200°C. Lightly spray a 25 cm x 35 cm rectangular slice tin with oil. Line base and sides with baking paper, extending paper 4 cm above edges.
  2. Whisk yoghurt, sugar and eggs in a large bowl until combined. Stir in dates. Combine flour, wheat germ and bicarbonate of soda in a bowl. Stir flour mixture into egg mixture until combined. Add oats, linseeds and coconut, and mix well.
  3. Transfer mixture to the prepared tin and level the surface with the back of a spoon. Bake for 8 minutes or until golden brown. Transfer to a wire rack to cool. Cut into 24 rectangles to serve.


TIP: Twist this recipe and make an apricot and almond bar instead. Replace the dates with 120g chopped dried apricots and the coconut with 50g chopped almonds. Store in an airtight container in the fridge for up to 5 days.