Spelt coconut almond breakfast bars are oven-baked squares made with wholegrain spelt flour, toasted coconut, and chopped almonds, bound together with honey and egg. They bake at 175 C / 350 F for 22 to 25 minutes until the edges turn golden and the center feels set but soft.
The texture stays chewy in the middle with a light crunch from the almonds and coconut. You can prepare the batter the night before and bake it fresh in the morning, or bake a batch on Sunday and keep bars ready for the week.
Spelt flour gives these bars a nutty base note without the dense, dry crumb you sometimes get with wholegrain baking. The dough presses into the pan easily and holds its shape once cooled, so slicing stays clean.
One thing to watch: if you skip the full cooling time, the bars crumble when you cut them. Let the pan cool completely before slicing.
Why You’ll Love This Recipe
- Made with wholegrain spelt flour, no refined flour
- Bakes in one pan with minimal cleanup
- Stays fresh for a week in an airtight container
- Freezes well for grab-and-go mornings
Ingredient Notes
- spelt flour: Gives the bars a nutty base note. Whole wheat flour works as a 1:1 substitute if needed.
- rolled oats: Use old-fashioned oats, not instant, so the bars hold their shape once sliced.
- shredded coconut: Unsweetened coconut works best. Toast it for 5 minutes first for a deeper flavor.
- almonds: Chop by hand for uneven texture. Sunflower seeds work for a nut-free version.
- honey: Acts as the main binder along with the egg. Maple syrup works for a vegan swap, though bars turn slightly softer.
- coconut oil: Melt before mixing. Melted butter works too but adds a dairy note.
- almond butter: Adds structure and moisture. Sunflower seed butter works for a nut-free bar.
- egg: Binds the dry and wet mixture. Replace with 1 tbsp ground flaxseed plus 3 tbsp water for an egg-free version.
- dried cranberries: Adds a tart note against the sweetness. Chopped dates or raisins work as a swap.
Chewy Baked Spelt Coconut Almond Breakfast Bars
Description
These oven-baked bars combine spelt flour, toasted coconut, and chopped almonds into a firm, chewy square you can grab on your way out the door.
Ingredients
Dry Ingredients
Wet Ingredients
Mix-in
Instructions
- Heat the oven to 175 C / 350 F. Line a 20 cm x 20 cm / 8 x 8-inch square baking pan with parchment paper, leaving an overhang on two sides.
- In a large bowl, mix the spelt flour, rolled oats, shredded coconut, chopped almonds, cinnamon, and salt.
- In a separate bowl, whisk the honey, melted coconut oil, almond butter, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until fully combined. Fold in the dried cranberries.
- Press the mixture firmly and evenly into the prepared pan using the back of a spoon or damp hands.
- Bake for 22 to 25 minutes, until the edges turn golden brown and the center feels set but soft.
- Cool the pan on a wire rack for 20 minutes, then lift the bars out using the parchment overhang.
- Slice into 12 bars with a sharp knife once fully cooled, using one firm cut per bar instead of sawing.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 231kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 8g40%
- Cholesterol 15mg5%
- Sodium 50mg3%
- Potassium 180mg6%
- Total Carbohydrate 28g10%
- Dietary Fiber 4g16%
- Sugars 10g
- Protein 6g12%
- Vitamin A 20 IU
- Calcium 40 mg
- Iron 1.5 mg
- Vitamin E 2 mg
- Thiamin 0.1 mg
- Riboflavin 0.1 mg
- Niacin 1 mg
- Vitamin B6 0.05 mg
- Folate 15 mcg
- Vitamin B12 0.05 mcg
- Phosphorus 110 mg
- Magnesium 45 mg
- Zinc 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Cool bars fully before slicing to prevent crumbling.
- Toast coconut and almonds for deeper flavor.
- Use a serrated or sharp knife for clean cuts.
- Press mixture firmly into the pan for a compact bar.
