Morning Muesli Bars.

Muesli is one of my all-time favorite cereal substitutes.  In fact, I don’t think we’ve bought boxed cereal in at least a year.  Instead, we usually put a combination of rolled oats, dried fruit, nuts, and seeds together in a bowl – and enjoy it with some ice cold almond milk.  So much better than sugary cereal in my opinion!  And why not turn my favorite breakfast “cereal” into another delicious breakfast treat?

Morning Muesli Bars  (click for printable recipe!)

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(adapted from Elena’s Pantry)

Ingredients: (makes 16 squares)

  • 1 cup almond meal (or flour)
  • 1 cup rolled oats (use GF oats to make this gluten-free!)
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup dried cranberries
  • 1/4 cup pepitas
  • 1/4 cup chopped walnuts
  • 1 tbsp chia seeds
  • 1 tbsp ground flax
  • 1 large egg
  • 2 tbsp almond milk
  • 2 tbsp honey

Instructions:  I spotted this almond meal on the shelves at Trader Joe’s last week, and wondered if it was the gluten-free replacement for peanut flour that they had claimed to be developing.  Even though I am still mourning my PB flour, the almond meal is a welcome addition to the lineup.

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And nothing makes baking more fun than new cupcake-patterned measuring spoons!  A birthday gift from my little sis that makes me smile each time I use them.

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To get started, combine 1 cup each almond meal and rolled oats, along with 1/2 tsp each baking soda and kosher salt.  Mix to combine.

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Add mix-ins to make your favorite version of muesli.  I used dried cranberries, chopped walnuts, pepitas, ground flax, and chia seeds.  Make sure to chop any large nuts or fruit down to small bite sized pieces – otherwise the bars will be difficult to cut at the end!

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In a small separate bowl, combine 1 large egg, 2 tbsp honey, and 2 tbsp almond milk.  Whisk to combine!  Usually I don’t use eggs in baking, but I really wanted these to hold together well, so I broke my rule for these.

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Add wet mixture to the dry mixture, and mix thoroughly.

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Spread into an 8×8 non-stick baking dish and press down HARD to pack it all in tight.  Packing the mixture down is key to getting it all to hold together well.

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Bake at 350 degrees for 12 minutes, and remove from oven.  Now for the hard part – wait for the bars to cool completely.  If you take them out right away, they will fall apart into bits and pieces (trust me).  But if you wait for them to cool down, they will harden together quite nicely.  Once cooled, use a sharp knife to slice evenly into 16 squares.

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What I love about these bars is that they aren’t too sweet.  The flavor is savory, almost like a scone – with just enough sweetness from the dried fruit and touch of honey.

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Perfect for breakfast on the go, an afternoon snack, or healthy fuel before a workout!

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At just 110 calories per piece, they are packed with nutrition, without leaving you feeling heavy or weighed down.  Just in case I needed a second opinion, Casey went ahead and ate seven of these last night.  :)

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