wholeliving

Breakfast Bars

Make up a batch of these dense bars ahead of time and have them on hand for a quick, portable breakfast. They will last up to a week at room temperature, or for three months if wrapped individually and frozen.
Body+Soul, May 2008
  • Prep Time 10 minutes
  • Total Time 45 minutes, plus cooling
  • Yield Serves 8
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Ingredients

  • 1 tablespoon walnut oil, plus more for pan
  • 1 1/4 cups spelt flakes
  • 1/2 cup dried cherries
  • 1/4 cup sproated or ground flaxseeds
  • 1/4 cup coarsely chopped pecans
  • 2 tablespoons coarsely chopped pistachios
  • 1/4 teaspoon salt
  • 1/2 cup honey
  • 1/4 cup natural creamy peanut butter
  • 1/2 teaspoon pure vanilla extract

Directions

  1. Preheat oven to 325 degrees. Brush an 8-by-8-inch baking dish with oil. Line bottom and two sides with parchment paper, leaving a 2-inch overhang on each side. Brush paper with oil. In a bowl, combine spelt, cherries, flaxseeds, pecans, pistachios, and salt; set aside.

  2. In a small saucepan, combine honey, peanut butter, oil, and vanilla. Cook over medium until melted. 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 to 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, separating pieces with wax or parchment paper, for one week.

Recipe Reviews

Reviews (18)

  • DTown 27 Apr, 2013

    These are really convenient to have on hand, not to mention super tasty.

    I usually make a double batch, wrap each bar in plastic wrap and keep them in the freezer for when I don't feel like making breakfast.

    Freezing them helps keep them together as well- if I wait too long to eat one after taking it out of the freezer it gets a bit sticky.

  • HillMcGill 28 Oct, 2012

    I made these and made several changes - used oats, subbed almonds and pine nuts for the pecans and pistachios, used a cherry/raisin blend, chunky peanut butter, and unsweetened applesauce in place of the oil. They came out so moist that they tend to fall apart, but they are very delicious. I think next time I will add more dry goods (dried coconut and more flax) and perhaps bake a little longer.

  • BradysOma 21 Oct, 2012

    This was a winner with even the most picky eaters. I used oats instead of the spelt flakes and we mixed up the variety of dried fruit and nuts/seeds we put in. Very good!!

  • caspad1 14 Oct, 2012

    I wouldn't bother making these again. They just weren't that great. This was a very easy recipe to make - no skill or special equipment needed.

    However the bars are just blah despite all the ingredients. The bars are very very thin and don't hold the shape. I ended up just crumbling it over greek yogurt.

    Won't be making these again.

  • Kay Grav 25 Sep, 2012

    I just made this tonight they are awesome. I bought the Spelt Flakes at my local bulk food store. I added the ingredients into my fitness pal I got 10 bars out of my batch making it 209 calories, 32 carbs, 9 grams of fat and 5 grams of protein. I followed the recipe pretty much exactly except I used coconut oil instead. Turned out perfectly.

  • kelseylu 24 May, 2012

    These were SO good! I used oatmeal instead of spelt flakes also, because I could not find them either, but mine stuck together just fine. I also used coconut oil for walnut oil, and almonds as the only nuts. I've made breakfast bars from other recipes before, and these are by far the best.

  • laure1900 10 Mar, 2011

    and i wish measurements would also be displayed in metric system, not just the american way. us europeans like to use your receipes too!

  • JL62 28 Feb, 2011

    These sound really delicious!But I'm wondering-am I the only one who doesn't seem to be able to eat flax? It doesn't seem like it matters if it's a flax oil capsul, or just a small amount of ground flax added to a recipe, but within a couple of hours after ingesting,I get such severe abdominal pain I feel like I'm going to die

  • kaylarae 31 Aug, 2010

    I wish people would actually use this space to review the recipe......I just wanna know if it's good or not.

  • LauraCYW 27 May, 2010

    These are so delicious! But they fell apart. How I prevent this? I used oatmeal instead of spelt flakes because I couldn't find them. Is that why maybe?

    Either way, thanks for the delicious-ness.

    Laura
    http://Cultivateyourwellness.com

  • mariekoran 24 May, 2010

    Also, there are so many different viewpoints, opinions and conflicting statistics about what is healthy. Just eat what feels good, things that feel bad in extreme moderation and what common sense guides you to eat.

  • mariekoran 26 Jan, 2010

    Emmasyaya : What do you mean everything you eat ha been gen. eng? Do you mean by natural selection ? Please elaborate !

  • emmasyaya 26 Jan, 2010

    "Flax, corn, soy, and canola oil are all now genetically engineered so are no longer considered healthy." ////everything you eat has been "genetically engineered" (that's the basis of genetics) so that is nothing more than a silly statement...

  • SusanaMc 25 Jan, 2010

    Flax, corn, soy, and canola oil are all now genetically engineered so are no longer considered healthy.

  • priscillab 10 Dec, 2008

    Is it possible to know the saturated fat in these bars?

  • ekeane3 23 Jun, 2008

    These are very tasty and easy to make. Arrowhead Mills makes organic spelt flakes (it is a cereal).

  • edkeith 13 Jun, 2008

    where did you find spelt flakes? can you substitue with spelt flour ground from the seeds?

  • laluxe 10 Jun, 2008

    These breakfast bars are great, especially when you're in a hurry in the morning...and don't have time to sit down and eat.