Breakfast Muesli Bars

This recipe was developed especially for Bob’s Red Mill by renowned whole grain specialist, Lorna Sass, author of Whole Grains Every Day Every Way.

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Submitted By Lorna Sass
This recipe was developed especially for Bob's Red Mill by renowned whole grain specialist, Lorna Sass, author of Whole Grains Every Day Every Way.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 149
Rating: 3.22
You:
Rate this recipe!
Submitted By Lorna Sass
This recipe was developed especially for Bob's Red Mill by renowned whole grain specialist, Lorna Sass, author of Whole Grains Every Day Every Way.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Place a rack in the center of the oven and preheat to 350°F. Lightly oil an 8-inch square baking pan.

  2. In a 3-quart pot, bring 1 cup of water to a boil. Turn off the heat and blend in the honey, orange juice concentrate, oil, salt, and cinnamon. Stir in the muesli, oat flour, baking powder, baking soda, and dried cranberries.

  3. In a small bowl, mix the flaxseed meal and 1/4 cup water until the mixture becomes thick, gummy, and slightly frothy (use a fork to vigorously stir as if you were beating egg whites). Fold the flax-seed mixture and orange zest into the muesli until well blended.

  4. Pour the mixture into the prepared pan and even off the top. Bake uncovered until the sides and bottom are golden and a toothpick inserted into the center comes out clean, 40 to 45 minutes.

  5. Set the pan on a rack. When cooled to room temperature, cut into bars. If you wish, wrap individual bars in plastic or waxed paper for breakfast to go. Store in an airtight container in a cool place for up to 5 days. (Does not freeze well).



    Makes 12 bars.

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