Whole-Grain Muesli Bars
1-1/4 cup gluten-free rolled oats
1/3 cup flaxseed meal
1/4 cup brown rice protein powder (I used SunWarrior Vanilla)
2 Tablespoons brown rice flour (or more protein powder)
1/2 cup raisins
1 teaspoon cinnamon
1/2 teaspoon salt
1 Tablespoon olive oil
1/2 cup honey
1/4 cup SunButter (or other nut/seed butter)
1 teaspoon vanilla
Optional add in: 1/4 cup toasted nuts
Preheat oven to 325 degrees F. Line a 9″ x 9″ baking pan with foil and spray with oil. Set aside.
In a large bowl, mix together the oats, flaxseed meal, protein powder, raisins, salt, and cinnamon.
In a medium bowl, add the oil, honey, and SunButter together. Warm in the microwave for about 30-40 seconds until more liquid and easily mixed. Stir well and add the vanilla.
Add the honey mixture to the dry ingredients and mix well. It may be hard to stir at this point but make sure everything is mixed up good.
Spread the mixture into the prepared baking pan and press into the pan evenly.
Bake in the oven for 20 minutes or until lightly browned on the edges.
Cool the pan on a wire rack for 10 minutes. Cut into 12-16 bars. This works best if you let the bars cool, lift the bars from the pan with the foil, set it on a cutting board, and cut with a big knife. Enjoy!
Recipe Adapted from Muesli Breakfast Bars from Yoga Journal May 2012
I adapted these bars from a recipe featured in the May 2012 issue of Yoga Journal. They are allergy-friendly and healthy, but still make a super tasty treat!
Vegetarian, Gluten-Free; Free of: eggs, dairy, cane sugar, soy, corn, nuts
April 27, 2012