Rye Breakfast Bars with Flaxseed and Cranberries

If you need a portable breakfast to go, this recipe is for you! Make it on the weekend and store these high-fibre breakfast bars in the fridge (they’ll keep for five days). Rye flakes give these bars a nutty flavour I really like, but other grains like spelt flakes or large-flake rolled oats work just as well.

Rye Breakfast Bars with Flaxseed and Cranberries


Quantity Ingredients
1.5 cups / 375 ml rye flakes, such as Bob's Red Mill Creamy Rye Flakes
1/2 cup / 125 ml all-purpose flour
1/2 cup / 125 ml brown sugar
1/4 cup / 50 ml ground flaxseed
2 tbsp / 25 ml whole flaxseeds
2 tsp / 10 ml cinnamon
1 tsp / 5 ml ground ginger
1/2 tsp / 2 ml baking powder
1/2 tsp / 2 ml baking soda
1/4 tsp / 1 ml salt
1 cup / 250 ml unsweetened applesauce
3 tbsp / 50 ml canola oil
1 whole egg
2 tsp / 10 ml vanilla extract
1/3 cup / 75 ml dried cranberries
1/4 cup / 50 ml sliced almonds


Preheat oven to 350°F (180°C).

Lightly grease a 9 x 9 inch (2.5 L) metal cake pan.

In a large mixing bowl, combine rye flakes, flour, brown sugar, ground flaxseed, whole flaxseed, cinnamon, ginger, baking powder, baking soda and salt.

In another mixing bowl, combine applesauce, oil, egg and vanilla.

Pour wet ingredients over dry ingredients and mix well to combine. Add cranberries and almonds; stir to combine.

Pour batter into cake pan. Bake for 30 minutes, or until cooked thoroughly, and a knife inserted in the centre comes out clean.

Serve warm or cold.

Serves 12

Nutrition Per bar: 198 cal, 4 g pro, 7 g total fat (1 g saturated fat), 31 g carb, 4 g fibre, 14 mg chol, 125 mg sodium

Source: Leslie Beck's Healthy Kitchen