You’re just not a morning person. You might try to wake up early to make yourself a nutritious breakfast, but somehow you always end up hitting the snooze button on your alarm clock one too many times. The secret to getting in a healthy breakfast when you’ve got a snooze addiction is simple: bake up these homemade muesli cereal bars on Sunday and eat them throughout the week. Full of whole grains, fruits and seeds, these good-for-you bars are the perfect option when you need to grab food and rush out the door.
Recipe courtesy of Lorna Sass
Makes 12 bars
Ingredients
1-1/2 cups Bob’s Red Mill Old Country Style Muesli
1/2 cup Bob’s Red Mill Whole Grain Oat Flour
1/3 cup Bob’s Red Mill Dried Cranberries
3 Tbsp. Bob’s Red Mill Organic Golden Flaxseed Meal
1/2 tsp. ground cinnamon
1/2 tsp. sea salt
1 tsp. baking powder
1/4 tsp. baking soda
2 tsp. orange zest
1 + 1/4 cup water, separated
1/4 cup honey
3 Tbsp. orange juice concentrate
2 Tbsp. olive oil (or walnut oil), plus more for greasing pan
Directions
- Preheat oven to 350 degrees F. Grease an 8-inch square baking pan.
- In a small bowl, combine flaxseed meal with 1/4 cup water. Beat vigorously with a fork until mixture thickens. Set aside.
- In a 3-quart pot, add 1 cup water and bring to boil. Remove from heat. Stir in cinnamon, salt, honey, orange juice and oil. Stir in muesli, oat flour, cranberries, baking powder and soda. Fold in flax mixture and orange zest until combined.
- Transfer to greased pan and smooth out top.
- Bake for about 40-45 minutes or until golden and a toothpick comes out clean.
- Remove from oven and place pan on cooling rack. Cut into 12 bars when cooled. Will keep for 5 days when stored in a cool place.
Notes:
- Need a glute-free version? Swap in Bob’s Red Mill Gluten-Free Muesli and Bob’s Red Mill Gluten-Free Oat Flour.
- Need a vegan version? Swap maple syrup in place of honey.