By now, most adults know that we should start the day off right with a nutritious breakfast. Sure, we know that whole grains are good for us and eating them for breakfast will fuel our day. We’ll be healthier, happier and much more likely to pass up the less-than-healthy options available throughout the morning. At Bob’s Red Mill, we preach whole grain hot cereal for breakfast, but there’s another way, friends, and I’m here today to tell you about it.
You can reap the benefits of whole grains by making these cereal bars. They’ll save you time in the morning (something we never have enough of) and keep you fueled for the day as well as any bowl of oatmeal. An added bonus, in my book, is that they taste like cookies, so you still feel like you’re getting to indulge while eating something that will actually be worth all those calories. Crumble one of these bars over some yogurt and you have a healthy, gut-friendly breakfast fit to keep you going no matter you’re doing. These also make a great on-the-go snack and are lunchbox friendly.
Whole Grain Cereal Bars
Prep Time: 15 minutes | Cook Time: 20 minutes | Yield: 52: 4 x 6-cm bars
- 3 cups Bob’s Red Mill Scottish Oatmeal
- 2 cups Bob’s Red Mill 5 Grain Rolled Cereal
- 1 cup Sugar
- 1 cup Bob’s Red Mill Whole Wheat Pastry Flour
- 1 cup Shredded Coconut
- 1/4 cup Bob’s Red Mill Flaxseed Meal
- 2 tsp Baking Powder
- 1 tsp Salt
- 1 cup Chocolate Chips
- 1 cup Dried Cranberries
- 3 cups Water
- 1 cup Oil
- 2 Tbsp Vanilla Extract
Step 1: Preheat convection oven to 350°F. Line one half-sheet tray with parchment paper.
Step 2: In a large bowl, thoroughly combine Bob’s Red Mill Scottish Oatmeal, 5 Grain Rolled Cereal, cane sugar, Whole Wheat Pastry Flour, coconut, Flaxseed Meal, baking powder and salt. Add chocolate chips and dried cranberries and mix well.
Step 3: In a separate bowl, whisk water, oil and vanilla extract. Add to dry ingredients and mix well to thoroughly combine.
Step 4: Spread mixture evenly into prepared sheet tray. Bake until set and slightly golden on top, about 20 minutes.
Step 5: Let cool completely then portion into 4 x 6-cm bars. Wrap well to store.