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Gallery Breakfast Bars Recipe Summary prep: 10 mins total: 45 mins Servings: 8
Ingredients Ingredient Checklist 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
Cook’s Notes These will last up to a week at room temperature, or for three months if wrapped individually and frozen.
Gallery Breakfast Bars
Recipe Summary prep: 10 mins total: 45 mins Servings: 8
Gallery
Breakfast Bars
Breakfast Bars
Breakfast Bars
Recipe Summary prep: 10 mins total: 45 mins Servings: 8
Recipe Summary
prep: 10 mins total: 45 mins
Servings: 8
prep: 10 mins
total: 45 mins
prep:
10 mins
total:
45 mins
Servings: 8
8
Ingredients
Ingredients
- 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
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.
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.
Cook’s Notes These will last up to a week at room temperature, or for three months if wrapped individually and frozen.
Cook’s Notes
These will last up to a week at room temperature, or for three months if wrapped individually and frozen.
Reviews (5)
Add Rating & Review 41 Ratings 5 star values: 10 4 star values: 4 3 star values: 12 2 star values: 7 1 star values: 8
Reviews (5)
Add Rating & Review 41 Ratings 5 star values: 10 4 star values: 4 3 star values: 12 2 star values: 7 1 star values: 8
Add Rating & Review
41 Ratings 5 star values: 10 4 star values: 4 3 star values: 12 2 star values: 7 1 star values: 8
41 Ratings 5 star values: 10 4 star values: 4 3 star values: 12 2 star values: 7 1 star values: 8
41 Ratings 5 star values: 10 4 star values: 4 3 star values: 12 2 star values: 7 1 star values: 8
5 star values: 10 4 star values: 4 3 star values: 12 2 star values: 7 1 star values: 8
Martha Stewart Member Rating: Unrated 04/27/2013 These are really convenient to have on hand, not to mention super tasty. I usually make a double batch, wrap each bar in plastic wrap and keep them in the freezer for when I don't feel like making breakfast. Freezing them helps keep them together as well- if I wait too long to eat one after taking it out of the freezer it gets a bit sticky. Martha Stewart Member Rating: Unrated 10/28/2012 I made these and made several changes - used oats, subbed almonds and pine nuts for the pecans and pistachios, used a cherry/raisin blend, chunky peanut butter, and unsweetened applesauce in place of the oil. They came out so moist that they tend to fall apart, but they are very delicious. I think next time I will add more dry goods (dried coconut and more flax) and perhaps bake a little longer. Martha Stewart Member Rating: Unrated 10/21/2012 This was a winner with even the most picky eaters. I used oats instead of the spelt flakes and we mixed up the variety of dried fruit and nuts/seeds we put in. Very good!! Martha Stewart Member Rating: Unrated 10/14/2012 I wouldn't bother making these again. They just weren't that great. This was a very easy recipe to make - no skill or special equipment needed. However the bars are just blah despite all the ingredients. The bars are very very thin and don't hold the shape. I ended up just crumbling it over greek yogurt. Won't be making these again. Martha Stewart Member Rating: Unrated 05/24/2012 These were SO good! I used oatmeal instead of spelt flakes also, because I could not find them either, but mine stuck together just fine. I also used coconut oil for walnut oil, and almonds as the only nuts. I've made breakfast bars from other recipes before, and these are by far the best.Martha Stewart Member
Rating: Unrated 04/27/2013
These are really convenient to have on hand, not to mention super tasty. I usually make a double batch, wrap each bar in plastic wrap and keep them in the freezer for when I don’t feel like making breakfast. Freezing them helps keep them together as well- if I wait too long to eat one after taking it out of the freezer it gets a bit sticky.
Rating: Unrated
Rating: Unrated 10/28/2012
I made these and made several changes - used oats, subbed almonds and pine nuts for the pecans and pistachios, used a cherry/raisin blend, chunky peanut butter, and unsweetened applesauce in place of the oil. They came out so moist that they tend to fall apart, but they are very delicious. I think next time I will add more dry goods (dried coconut and more flax) and perhaps bake a little longer.
Rating: Unrated 10/21/2012
This was a winner with even the most picky eaters. I used oats instead of the spelt flakes and we mixed up the variety of dried fruit and nuts/seeds we put in. Very good!!
Rating: Unrated 10/14/2012
I wouldn’t bother making these again. They just weren’t that great. This was a very easy recipe to make - no skill or special equipment needed. However the bars are just blah despite all the ingredients. The bars are very very thin and don’t hold the shape. I ended up just crumbling it over greek yogurt. Won’t be making these again.
Rating: Unrated 05/24/2012
These were SO good! I used oatmeal instead of spelt flakes also, because I could not find them either, but mine stuck together just fine. I also used coconut oil for walnut oil, and almonds as the only nuts. I’ve made breakfast bars from other recipes before, and these are by far the best.
All Reviews for Breakfast Bars
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Breakfast Bars
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
