Breakfast Bars
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 234.9
- Total Fat: 10.7 g
- Cholesterol: 0.0 mg
- Sodium: 112.0 mg
- Total Carbs: 35.3 g
- Dietary Fiber: 3.5 g
- Protein: 5.0 g
View full nutritional breakdown of Breakfast Bars 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 temp or for three months if individually wrapped 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 temp or for three months if individually wrapped and frozen.Number of Servings: 8
Ingredients
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1 Tbsp. walnut oil, plus some for pan
1 1/4 cups spelt flakes
1/2 dried cherries
1/4 cup ground flax seeds
1/4 cup pecans, coarsely chopped
2 Tbsp. pistachios, coarsely chopped
1/4 tsp. salt
1/2 cup honey
1/4 creamy peanut butter
1/2 tsp. pure vanilla extract
Directions
Preheat oven to 325. Brush an 8x8 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, flaxseed, pecans, pistachios, and salt. Set aside.
In a small saucepan, combine honey, peanut butter, oil, and vanilla. Cook over medium heat 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, 20-25 minutes. Cool completely in pan. Using the paper overhang, lift bars out of pan. On a cutting board, cut into 8 pieces using a serrated knife. Store in airtight container, separating pieces with wax or parchment paper, for one week.
Number of Servings: 8
Recipe submitted by SparkPeople user ILEANA81.
In a small saucepan, combine honey, peanut butter, oil, and vanilla. Cook over medium heat 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, 20-25 minutes. Cool completely in pan. Using the paper overhang, lift bars out of pan. On a cutting board, cut into 8 pieces using a serrated knife. Store in airtight container, separating pieces with wax or parchment paper, for one week.
Number of Servings: 8
Recipe submitted by SparkPeople user ILEANA81.
