• 1 cup/250g sweet potato, mashed
  • 1 cup whole oats
  • 1 cup buckinis (raw buckwheat groats)
  • 1/2 cup sunflower seeds
  • 1/2 cup sunflower seed butter
  • 1/2 cup unhulled tahini
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup or rice malt syrup
  • 1/4 cup sultanas
  • 1 tbsp mixed spices
  • 1 tbsp cinnamon


  1. Preheat your oven to 180°C/356°F and line a 27x17cm (10 x 8 inch) tin with baking paper.
  2. Place the spices, sunflower seed butter, tahini, coconut oil and syrup in a saucepan and stir over a low to medium heat until melted. This should take just a minute or two.
  3. Add the sweet potato, oats, buckinis, sunflower seeds and sultanas and stir to combine.
  4. Place the mixture into the lined tin, pressing down firmly so it is tightly packed. 
  5. Bake for 30 min or until the edges are crispy. 
  6. Remove from the oven and allow to cool in the tin before cutting it into bars.
  7. Serve the muesli bars just as they are. 
  8. If you are lucky enough to have some leftovers, freeze them. They are especially delicious eaten straight from the freezer as a refreshing snack. Store in fridge for 1 week or freeze for 1 month.

Nutritional Tip

Buckinis are activated buckwheat kernels. Being activated mean they are super easy to digest. Interestingly, although its name can be misleading, buckwheat is actually not a grain. It is a fruit seed, related to rhubarb and sorrel. This makes it gluten free and therefore perfect for coeliacs and those who are sensitive to gluten-containing grains.