Spelt Cherry Almond Breakfast Bars

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

Pressing spelt cherry almond bar mixture into a parchment-lined pan with a wooden spoon before baking

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.

Two spelt cherry almond bars on a white plate beside a coffee mug with morning light and linen napkin

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Cooking Method: Oven

Cuisine: British

Courses: Breakfast

Difficulty: Easy

Cooking Temp: 180 C

Servings: 12

Estimated Cost: 0.85

Calories: 215

Best Season: all_year_round

Dietary: Contains gluten (spelt), contains nuts, Dairy-Free, High Fiber, Vegetarian

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

150 g whole spelt flour
120 g rolled oats (old-fashioned, not quick oats)
80 g ground almonds
100 g dried sour cherries (roughly chopped)
40 g flaked almonds (for topping)
90 ml honey or maple syrup (use maple syrup for vegan)
80 g coconut oil (melted and slightly cooled)
50 g light brown sugar
1 tsp vanilla extract
0.25 tsp fine sea salt
0.5 tsp baking powder

Instructions

1
Heat the oven to 180 C / 350 F. Line an 8x8 inch square baking pan with parchment paper, leaving some overhang on two sides.
2
Combine the whole spelt flour, rolled oats, ground almonds, brown sugar, baking powder, and salt in a large mixing bowl. Stir until evenly mixed.
3
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.
4
Fold in the chopped dried cherries so they're distributed throughout the mixture.
5
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.
6
Scatter the flaked almonds over the surface and press them lightly so they stick.
7
Bake for 22 to 25 minutes until the edges are golden brown and the top is set and lightly coloured.
8
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.

Keywords: spelt cherry almond breakfast bars, spelt breakfast bars, wholegrain breakfast bars, cherry almond bars, spelt oat bars, make-ahead breakfast bars

Equipment

8x8 inch square baking pan
large mixing bowl
parchment paper
wooden spoon
sharp chef's knife

Tips

Press the mixture firmly and evenly into the pan before baking, or bars crumble when sliced.
Line the pan with overhanging parchment paper so you can lift the whole slab out cleanly.
Let the baked slab cool completely in the pan before cutting, at least 30 minutes, to get clean edges.
Chop the dried cherries roughly so pieces stay visible throughout each bar rather than sinking to the base.
Toast the flaked almonds on the surface for the last 5 minutes to add colour and a deeper nutty flavour.

Variations

Swap dried cherries for chopped dried apricots and replace ground almonds with ground hazelnuts.
Add 40 g dark chocolate chips to the mixture for a chocolate cherry almond combination.
Use pumpkin seeds and dried cranberries instead of almonds and cherries for a nut-free version.

Storage and Reheating

Store sliced bars in an airtight container at room temperature for up to 4 days. Separate layers with parchment paper to stop them sticking together.

For longer storage, refrigerate for up to 7 days. The texture firms up slightly when cold, so allow 10 minutes at room temperature before eating.

Bars freeze well individually wrapped in cling film. Freeze for up to 2 months and defrost overnight at room temperature.

Serving Suggestions

These bars work well as a grab-and-go breakfast alongside a black coffee or a flat white. The almond and cherry flavour holds up without needing anything added.

For a more complete breakfast, serve one bar with a small bowl of plain Greek yoghurt and a few fresh cherries when in season. The yoghurt balances the sweetness and adds protein.

They also cut neatly into smaller squares for a mid-morning snack with a cup of tea.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-cherry-almond-breakfast-bars/

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!