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Chewy Baked Spelt Coconut Almond Breakfast Bars

Stacked spelt coconut almond breakfast bars on a wooden board with visible almond pieces and toasted coconut flakes

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
Hands pressing spelt oat coconut almond batter into a parchment-lined square pan before baking

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.
A hand reaching for a breakfast bar on a plate beside a steaming coffee cup on a kitchen counter
Prep Time 15 mins
Cook Time 25 mins
Rest Time 20 mins
Total Time 1 hr
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 175  C
Servings: 12
Estimated Cost: 0.85
Calories: 231
Best Season: all_year_round
Dietary: Contains gluten (spelt), contains nuts, contains-eggs, Dairy-Free, High Fiber, Vegetarian
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
  • 150 g spelt flour
  • 100 g rolled oats (old-fashioned, not instant)
  • 60 g shredded coconut (unsweetened)
  • 80 g almonds (chopped)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
    • Wet Ingredients
  • 100 g honey
  • 60 g coconut oil (melted)
  • 60 g almond butter
  • 1 egg (large)
  • 1 tsp vanilla extract
    • Mix-in
  • 50 g dried cranberries (or chopped dates)
Instructions
  1. 1
    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.
  2. 2
    In a large bowl, mix the spelt flour, rolled oats, shredded coconut, chopped almonds, cinnamon, and salt.
  3. 3
    In a separate bowl, whisk the honey, melted coconut oil, almond butter, egg, and vanilla extract until smooth.
  4. 4
    Pour the wet ingredients into the dry ingredients and stir until fully combined. Fold in the dried cranberries.
  5. 5
    Press the mixture firmly and evenly into the prepared pan using the back of a spoon or damp hands.
  6. 6
    Bake for 22 to 25 minutes, until the edges turn golden brown and the center feels set but soft.
  7. 7
    Cool the pan on a wire rack for 20 minutes, then lift the bars out using the parchment overhang.
  8. 8
    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.
Keywords: spelt breakfast bars, coconut almond bars, baked breakfast bars, spelt coconut bars, make-ahead breakfast

Equipment

  • 20 cm x 20 cm / 8 x 8-inch square baking pan
  • mixing bowls
  • measuring cups and spoons
  • wooden spoon or spatula
  • parchment paper
  • wire cooling rack

Tips

  • Press the mixture firmly and evenly into the pan so the bars hold together once sliced.
  • Toast the shredded coconut and almonds for 5 minutes before mixing for a deeper, nuttier flavor.
  • Let the bars cool completely in the pan for at least 20 minutes before cutting.
  • Line the pan with parchment paper, leaving an overhang, so the bars lift out cleanly.
  • Cut with a sharp knife in one firm motion instead of sawing, to keep the edges neat.

Variations

  • Swap dried cranberries for chopped dates or raisins for a softer, jam-like sweetness in each bite.
  • Add 2 tbsp chia seeds or ground flaxseed to the dry mix for extra fiber and structure.
  • Drizzle melted dark chocolate over the cooled bars for a firmer, dessert-style breakfast bar.

Storage and Reheating

Store the bars in an airtight container at room temperature for up to 4 days, or in the fridge for up to 7 days. The texture stays firmest when kept cool, especially in warm weather.

For longer storage, wrap each bar individually and freeze for up to 3 months. Thaw at room temperature for about 30 minutes before eating.

These bars taste best at room temperature and don't need reheating. Warming them softens the coconut and can make the bars fall apart, so skip the microwave.

Serving Suggestions

Pack a bar with a piece of fruit for a simple breakfast on busy mornings. They also work well alongside a bowl of yogurt or a cup of coffee for a slower weekend breakfast.

For an afternoon snack, pair a bar with a glass of milk or a cup of tea. Crumble a bar over yogurt with fresh berries for a quick parfait.

Read it online: https://greatbritishspeltrecipes.com/recipe/baked-spelt-coconut-almond-breakfast-bars/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!