Orange Cranberry Muesli Breakfast Bars


I’ve been desperately looking for a way to bring our healthy muesli with us in the car for a quick snack and also use up some of our huge Costco size bag. I found this recipe at Bobs Red Mill and except for some timing issues, love them. My daughter, husband and mother do too! Charlotte wants to add butter to them but she also wants to add butter to anything and everything. They are moist, orange and cranberry infused and resemble a bran muffin in texture. My toothpick never came out completely clean, so I kept putting them back in, but they cooled perfectly at the 60 minute cook time. They are vegan! No eggs! It is always fun when something tasty winds up being vegan without any substitutions. Here’s to a clean eating, wonderful morning.

Orange Cranberry Muesli Breakfast Bars
Lightly modified from Bob’s Red Mill

2 tsp Orange Zest
1/4 cup Honey
3 Tbsp Orange Juice Concentrate
2 Tbsp Walnut or Canola Oil
1 tsp vanilla extract
1/2 tsp Sea Salt
1/2 tsp Cinnamon
1-1/2 cups Old Country Style Muesli (or gluten free muesli)
1/2 cup Whole Grain Oat Flour
1 tsp Baking Powder
1/4 tsp Baking Soda
1/3 cup Cranberries
3 Tbsp Flaxseed Meal
Oil Oil for for greasing the pan

Step 1
Place a rack in the center of the oven and preheat to 350°F. Lightly oil an 8-inch square baking pan.
Step 2
In a 3-quart pot, bring 1 cup of water to a boil. Turn off the heat and blend in the honey, orange juice concentrate, oil, salt, vanilla and cinnamon. Stir in the muesli, oat flour, baking powder, baking soda, and dried cranberries. It may foam up a little, give it a good stir.
Step 3
In a small bowl, mix the flaxseed meal and 1/4 cup water until the mixture becomes thick, gummy, and slightly frothy (use a fork to vigorously stir as if you were beating egg whites). Fold the flax-seed mixture and orange zest into the muesli until well blended.
Step 4
Pour the mixture into the prepared pan and even off the top. Bake uncovered until the sides and bottom are golden and a toothpick inserted into the center comes out relatively clean, checking every ten minutes from 40 to 60 minutes. They will be slightly gooey when hot! Let cool completely.
Step 5
Set the pan on a rack. When cooled to room temperature, cut into bars. If you wish, wrap individual bars in plastic or waxed paper for breakfast to go. Store in an airtight container in a cool place for up to 5 days. (Does not freeze well).

Makes 12 bars.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s