These spelt cherry almond breakfast bars come together in one bowl and bake in under 30 minutes. The texture stays chewy in the centre with a lightly crisp edge.
Whole spelt flour adds a mild nutty note that works well with the tartness of dried cherries. Ground almonds keep the crumb moist without making the bars greasy.
They’re easy to slice and hold their shape once cool. You can prep a full tray at the start of the week and grab one each morning.
No mixer needed, no chilling, no complicated steps. Just mix, press into a pan, and bake.
Why You’ll Love This Recipe
- One bowl, minimal cleanup, no mixer required
- Stays chewy for up to five days after baking
- Whole spelt flour adds fibre and a mild nutty taste
- Dried cherries give natural sweetness without added fruit syrup
Ingredient Notes
- Whole spelt flour: Whole spelt flour gives a denser, more nutritious bar than white flour. White spelt flour works if you prefer a lighter crumb, though the fibre content drops.
- Rolled oats: Use old-fashioned rolled oats for the best chew. Quick oats make the bars softer and slightly less structured.
- Dried sour cherries: Sour cherries give a sharper contrast against the sweet base. Dried sweet cherries or dried cranberries are a straightforward swap.
- Ground almonds: Ground almonds add moisture and richness to the crumb. For a nut-free bar, replace with an equal weight of desiccated coconut or sunflower seed flour.
- Honey or maple syrup: Honey gives a floral sweetness and helps the bars bind. Maple syrup works equally well and makes the recipe fully vegan.
- Coconut oil: Melted coconut oil keeps the bars dairy-free and adds a mild richness. Unsalted butter is a direct substitute if you don’t need dairy-free.
Spelt Cherry Almond Breakfast Bars
Description
Whole spelt flour keeps these bars dense without being heavy, while dried cherries and ground almonds add a clean, slightly tart flavour with every bite.
Ingredients
Instructions
- Heat the oven to 180 C / 350 F. Line an 8x8 inch square baking pan with parchment paper, leaving some overhang on two sides.
- Combine the whole spelt flour, rolled oats, ground almonds, brown sugar, baking powder, and salt in a large mixing bowl. Stir until evenly mixed.
- Add the melted coconut oil, honey (or maple syrup), and vanilla extract. Mix with a wooden spoon until the dry ingredients are fully coated and the mixture clumps when pressed between your fingers.
- Fold in the chopped dried cherries so they're distributed throughout the mixture.
- Transfer the mixture to the lined pan. Press it down firmly and evenly with the back of a spoon or your fingers until the surface is level and compact.
- Scatter the flaked almonds over the surface and press them lightly so they stick.
- Bake for 22 to 25 minutes until the edges are golden brown and the top is set and lightly coloured.
- Remove from the oven and let the slab cool completely in the pan, at least 30 minutes, before lifting out and slicing into 12 bars.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 215kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 5g25%
- Sodium 55mg3%
- Potassium 140mg4%
- Total Carbohydrate 26g9%
- Dietary Fiber 3g12%
- Sugars 12g
- Protein 5g10%
- Calcium 40 mg
- Iron 2 mg
- Vitamin E 3 mg
- Vitamin K 1 mcg
- Thiamin 0.1 mg
- Riboflavin 0.1 mg
- Niacin 1 mg
- Vitamin B6 0.1 mg
- Folate 15 mcg
- Phosphorus 120 mg
- Magnesium 38 mg
- Zinc 0.8 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
- Press mixture firmly and evenly before baking for bars that slice cleanly.
- Cool the full slab for at least 30 minutes before cutting.
- Chop dried cherries roughly to distribute them evenly through each bar.
- Do not overbake - edges should be golden but the centre can look slightly soft.
- Line pan with overhanging parchment for easy removal.
