A Better Breakfast Bar

Bar by Liz

You’ve heard it many times, “breakfast is the most important meal of the day.” But how many of us rush out the door in the morning just trying to make sure we have the essentials for the day, nevermind stopping for a healthy homemade breakfast? Enter the breakfast bar. Okay, so I know it’s nothing new to you, I’m sure, but I’m not talking about the kind or bar with millions of unheard of ingredients that you get from a shiny wrapper out of a box. I’m proposing you spend just a little time on the weekend to whip up a batch of these delicious bars in your own kitchen so you will have an effortless breakfast ready to go each morning on your way out the door.

The original recipe, tweaked only slightly, and outlined below, is from Body & Soul Magazine and incorporates lots of wholesome ingredients like spelt, flaxseeds nuts and uses honey as a natural sweetener instead of sugar. Feel free to experiment with your own mix-ins, I’ve made them a couple times now and they are great with some chia seeds thrown in too.

Spelt Breakfast Bar
adapted from Body & Soul Magazine

1 tbsp coconut oil, plus more for pan
1 1/4 cup spelt flakes (I used Arrowhead Mills spelt flakes cereal)
1/2 cup dried cherries (or raisins)
1/4 cup sprouted or ground flaxseeds
1/4 cup pecans, coarsly chopped
2 tbsp. pistachios, coarsly chopped
1/4 tsp. salt
1/2 cup honey
1/4 cup natural creamy peanut butter
1/2 tsp. pure vanilla extract

Prehaeat oven to 325. brush an 8×8 baking dish with oil. Line with parchment paper leaving a 2 inch overhang, brush with oil.

Combine spelt, cherries, flaxseeds, pecans, pistachios, and salt; set aside.

In a small saucepan, combine honey, peanut butter, oil, vanilla. Cook over medium until melted, then add to dry ingredients and stir to combine.

Transfer mixture to prepared pan; smooth top.

Bake until golden and edges pull away from sides of pan, 20-25 minutes. Cool completely in pan.

Using paper overhang, lift bars out of pan. On a cutting board cut into 8 pieces using a serrated knife. Store in an airtight container, sperating pieces with waxed parchment paper, for one week.

Note: I have skipped the parchment paper step and everything came out fine too.

Posted in Recipes by Liz on July 2, 2008 | Permalink | No Comments