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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.


Step 1

Place a rack in the center of the oven and preheat to 350°F. Lightly oil an 8-inch square baking pan.

Step 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.

Step 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.

Step 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.

Step 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.
Breakfast Muesli Bars



Products Used in this Recipe

Baking Aids
Sea Salt

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Heart Health Month
Old Country Style Muesli

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Best Sellers
Whole Grain Oat Flour

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Gluten Free
Baking Powder

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Gluten Free
Baking Soda

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Baking Aids

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Heart Health Month
Flaxseed Meal

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Ratings & Comments (2)

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2 Reviews

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Mar March 17, 2014
I omitted the OJ concentrate and zest. I wasn't going to buy a container of concentrate just to use 3 Tbsp. I used maple syrup instead of honey, my personal preference. Even with my changes, I liked these a lot. They're like soft granola bars.
Michele June 23, 2014
I made these according to the recipe; sorry I added the orange, it overpowers the bars. These are ok but next time I will use no orange or much less.

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