Baked Breakfast Bars with Muesli & Raspberries

Baked breakfast bars with muesli and raspberries

Lately a lot of wonderful things have been happening and everything suddenly seem to speed up. It is not more than 8 months since I started blogging and I am still surprised how much feedback and wonderful comments I receive from all of you. Every time I get a new like on Facebook or a new follower on Instagram  it makes me so happy and I keep getting surprised that so many people learn about the blog and that it just doesn’t seem to stop but actually just takes on speed, AWESOME!
Some of my work has been featured on different webpages, magazines and lately the guardian cook has started to feature my recipes too. It is such an honour to be  recognized  for what I do and love, and it makes me wanna try even harder; keep on developing, cooking, adjusting and experimenting in order to make the best recipes possible.
A couple of weeks ago I received an email from a PR-bureau asking me if I would be interested in experimenting with some organic, partly fairtrade and whole  products from Urtekram. Since this organic brand is a  favourite of mine I did not hesitate to say yes and since then I have received a wonderful package filled with organic grains, seeds, honey, jams etc. and as some of you have already seen on Instagram, these products have been converted into hot ‘breakfast’ stuff.

Honey and breakfast bars

This time I wanted to make an easy, delicious and healthy breakfast which is actually possible to grab on-the-go without having to be in a cup. This recipe is related to baked oatmeal but it is a more firm and dense version of the classic recipe. I have used a spelt & date muesli from urtekram. Since the muesli is filled with lovely pieces of dried dates and roasted coconut flakes you don’t really need to add any extra crunch or dried fruit. This makes the recipe really simple and so easy to make – which is a really big plus when it comes to breakfast.

Baked breakfast bars with muesli and raspberries

These bars are perfect as a breakfast meal. You’ll get protein from the dairy products (you can of course use non-dairy milk and yoghurt as well) natural fibres from the oat and spelt flakes, antioxidants from the berries and they are not sweetened too much or filled with processed carbohydrates. I love to serve them with a dollop of yoghurt or crumble them on top of a bowl with fruit and yoghurt. And those mornings where I am heading for the gym I like to grab a bar to-go.

Tea and breakfast bars

In my magic organic box I got many tasty products which I have used a lot. I have been making too many pancakes just in order to splash them with maple syrup and somehow jam has become a steady guest in my bowl of yoghurt. Even though most of the things I received are breakfast and snack products, I have actually included some crunchy quinoa flakes in my next savoury blog post – Can’t wait to share it with you!
But for now I really hope you’ll try these bars – they will change your mornings for sure at least when it comes to time…just make them today  and you can stay 10 extra minutes in bed tomorrow.

Baked breakfast bars w. raspberries and granola

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Baked Breakfast Bars w. Muesli & Raspberries
Makes 12 bars
2 cups muesli w. dried fruit etc. – I used Urtekram’s spelt muesli w. dates & coconut. (250 g)
1/2 cup rolled oats (50 g)
3/4 cup milk (200 ml)
3/4 cup thick cultured yoghurt, you can use various kinds as greek yoghurt, fromage  frais, quark etc. (200 ml)
1 egg
2 ripe bananas, mashed
2 cups fresh or frozen raspberries (200 g) -Keep a  handful  berries as topping.
1 tsp baking powder
1 tsp cardamome
1 Tbsp cinnamon
1 tsp ground vanilla or extract
3 Tbsp aromatic honey – I used a thick wild flower honey from Urtekram (60 g)
A pinch of salt.

Directions
Preheat oven to 180 º C/350 °F.  Mix all wet ingredients together (milk, yoghurt, banana, honey & egg). Then add the rest of the ingredients and mix until everything is combined.
In a greased or lined baking pan (20 x 30 cm ) (8 x 12 inch) pour in all of the batter and spread it out evenly. Top it with a few berries to make it look even more tasty, and then you bake it in the oven for 30 min.
When the cake is done remove and set a side to cool. When the cake is completely cooled down, remove it from the pan and use a sharp knife to cut it into 12 breakfast bars.

The bars freeze well and they stay moist and delicious in the fridge for up to 5 days. I like to make a big portion and freeze half of it in single portions on order to have a easy breakfast or snack on busy days.

Eat the bars as they are, on-the-go, with a cup of coffee or serve them with a dollop of yoghurt or crumble them on top of your favourite fruit or yoghurt bowl 🙂

Bonus Info: Each bar contains 150 kcal (depending on which muesli you use). A proper breakfast meal could be 2 bars with a dollop of yoghurt and a few fresh berries on top.

Happy mornings and love
Josephine Malene

Baked breakfast bars w. tea and yoghurt on the side