Our ancient grains breakfast bars are filled with wholesome, nutritious ingredients and they offer a delicious option to add to your regular breakfast choices. Served with a dish of yogurt and fresh berries, your day will have a great beginning.

We used an ancient grain mix of whole grain Kamut® flour, white einkorn flour, old-fashioned oats and rolled spelt flakes as the base for these breakfast bars. Then we added sweet dried apricots, chopped walnuts, a selection of seeds, yogurt and a touch of honey.

We really love these bars, they are nutritious and chock-full of goodies. They are moist and soft, not too sweet and the nuts and seeds give them some crunch. They are super-good as a snack, or… a quick lunch with a juicy apple would be excellent.

This recipe for ancient grains breakfast bars will make 24 nice servings and wrapped in plastic film they will keep a long time in the freezer. We are betting that they won’t really last a long time though. 🙂

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Ancient Grains Breakfast Bars

For our ancient grains breakfast bars we used a mix of whole grain Kamut® flour, white einkorn flour, cooked einkorn berries, and rolled spelt flakes as the base. They are chock-full of nutritious sweet dried apricots, chopped walnuts, a selection of seeds, yogurt and a touch of honey.

5 from 17 votes

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Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: bars

Calories: 177kcal

Author: Pat Nyswonger

Ingredients

For the Dry Mix:

1 cup 120g whole grainKamut flour
1 cup 120g white einkorn flour
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 teaspoon ground cinnamon
1/2 cup organic oats
1/2 cup rolled speltflakes
2 cups chopped dried apricots
1 1/2 cups roasted walnuts rough chopped
1 cup unsweetened shredded coconut
1/4 cup pumpkin seeds
1/4 cup sunflower seeds

For the Wet Mix:

2 egg whites lightly whisked
1 1/2 cup nonfat Greek yogurt
1 cup low fat milk
1/2 cup coconut sugar
1/2 cup honey
1/4 cup coconut oil

Instructions

Preheat oven to 350˚F.
Line a baking pan, 11x15x2 with parchment paper, extending the ends on the two long ends, spray with cooking oil and reserve.

For the Dry Mix:

In a large mixing bowl, whisk together the two flours, baking soda, salt and cinnamon. Add the oats, rolled spelt flakes, apricots, walnuts, coconut, pumpkin and sunflower seeds. Stir to combine all ingredients. Set aside

For the Wet Mix:

In a separate bowl, add and stir together the egg whites, yogurt, milk and sugar. To a microwaveable dish, add the honey and coconut oil and warm slightly, stir together then whisk into the yogurt/milk mixture. Add the wet mixture into the dry mixture, stirring well to combine.
Spoon the mixture into the prepared pan, smooth out the top and transfer to the middle of the preheated oven. Bake for 30 minutes, until a pick inserted into the center comes out clean. Transfer to a wire rack and allow to cool completely.
Cut into 24 bars, wrap individually in plastic wrap. Store in a sealed container and refrigerate or freeze.

Notes

You can change the flavors by using different dried fruits and nut as long as they total 5 cups. Dried cranberries, coconut and roasted almonds are delicious.