Breakfast Bars (Whole Living)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 236.7
- Total Fat: 9.6 g
- Cholesterol: 0.0 mg
- Sodium: 106.4 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 4.1 g
- Protein: 5.2 g
View full nutritional breakdown of Breakfast Bars (Whole Living) calories by ingredient
Introduction
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. 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.Number of Servings: 8
Ingredients
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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.
I2. 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.
Serving Size: Makes 8 Bars
Number of Servings: 8
Recipe submitted by SparkPeople user DBS_ESSENTIAL.
I2. 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.
Serving Size: Makes 8 Bars
Number of Servings: 8
Recipe submitted by SparkPeople user DBS_ESSENTIAL.