The best part about these muesli breakfast bars is that almost every ingredient can be substituted with something you already have in your pantry. Use peanut butter in place of almond butter, cranberries instead of raisins, almonds instead of walnuts—bottom line, make them your own.
If you don’t already have the protein powder, it’s easiest to just pick up a single serving packet at your local health food store. For these I used Perfect Fit’s Organic Brown Rice Protein Powder. Entirely vegan, 100% natural, soy-free and sugar-free.
- 2½ cups rolled oats
- ¼ cup whole wheat flour
- ¼ cup ground flaxseed meal
- ¼ cup vegan protein powder
- ½ cup wheat germ
- ½ cup toasted walnuts
- ¼ cup chia seeds
- 1 cup raisins
- 1 cup agave nectar
- ½ cup almond butter
- 1 tbsp. olive oil
- Preheat the oven to 325° F. Line a 9 x 13-inch baking pan with foil or parchment paper. If you don't have either, you can just lightly oil the pan with any vegetable oil.
- In a medium bowl, combine oats, flour, flaxseed, protein powder, wheat germ, chia seeds, walnuts and raisins.
- In a small sauce pan, heat agave nectar, almond butter and olive oil over medium-low heat until warm and well combined. Add to the dry ingredients and mix together working quickly.
- Turn the mixture out into your baking pan. With lightly oiled hands or the bottom of a measuring cup, pat the mixture down evenly. Bake until the edges are lightly browned, about 25 minutes. Let the bars cool in the pan for at least 10 minutes. After they're cool, cut into 24 bars and store in the refrigerator in an airtight container.