Breakfast Muesli Bars - Bob's Red Mill Blog
Breakfast Muesli Bars
Recipes on January 5, 2015 by

Breakfast Muesli Bars

Happy New Year! Let's kick off 2015 right with some better-than-the-box breakfast bars. Yes, it's easy to buy those breakfast/granola bars in the cereal aisle, but what are you really getting? Possibly a few whole grains mixed with a whole lot of weird ingredients, chemicals, colors, and flavors. Unless you pick very carefully (we admit that there are a few good bars out there), you're spending a lot of money on what amounts to junk food wrapped in false promises.

Scrap that idea and make these instead. They're full of whole grains, fruit, nuts, and flax for a bar that is rich in fiber, omega-3 and flavor! Some of our customers have opted to leave out the orange zest and orange juice concentrate, preferring to skip the orange flavors altogether. If you opt to leave out the orange juice concentrate, try 3 tablespoons of jam or adjust the honey if you need more liquid. Make this recipe gluten free by using our gluten free muesli and gluten free oat flour. Make them vegan by using maple syrup in place of honey. The flavor will be different, but they'll still be delicious! Slice these bars and wrap in parchment paper or plastic wrap for lunch boxes or on-the-go snacks.

Here's to a happy, healthy New Year! 

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.

  • 2 tsp Orange Zest
  • 1/4 cup Honey
  • 3 Tbsp Orange Juice Concentrate
  • 2 Tbsp Olive Oil (or Walnut Oil)
  • 1/2 tsp Sea Salt
  • 1/2 tsp ground Cinnamon
  • 1 1/2 cups Old Country Style Muesli*
  • 1/2 cup Whole Grain Oat Flour*
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/3 cup Cranberries
  • 3 Tbsp Flaxseed Meal
  • Oil for greasing the pan

Directions

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 flaxseed 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, 40-45 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

*Make this recipe gluten free by using our Gluten Free Muesli and our Gluten Free Oat Flour.

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