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There’s something satisfying about pulling a tray of these out of the oven on a Sunday and knowing breakfast is sorted for the week.
Spelt flour has a gentler, slightly sweet flavor compared to whole wheat. It makes these bars feel wholesome without tasting like cardboard. Pair it with raw honey and rolled oats and you get real texture and a slow-release kind of energy that actually lasts.
I started making these when I needed something I could grab before a morning run. No fuss, no wrapper, just a bar that tastes like it was made by someone who cared.
They’re firm enough to pack in a bag but soft enough to eat without coffee first. That’s the balance I was after.
Why You’ll Love This Recipe
- Made in one bowl with minimal cleanup
- Stays firm and sliceable at room temperature
- Naturally sweetened with raw honey, no refined sugar
- Freezer-friendly for up to three months
Ingredient Notes
- spelt flour: Whole spelt flour gives a nuttier, denser bar. White spelt flour produces a lighter crumb. Don’t substitute with regular whole wheat flour 1:1 – it absorbs more moisture and can make the bars dry.
- rolled oats: Use old-fashioned rolled oats, not quick oats. Quick oats turn mushy and the bars won’t hold their shape after slicing.
- raw honey: Raw honey adds floral complexity and binds the bars as it bakes. Runny honey works best here. Maple syrup can substitute 1:1 if you prefer a vegan option.
- coconut oil: Melted coconut oil keeps the bars moist and helps them set firm when cool. Unsalted butter works as a straight swap.
- dried fruit: I use a mix of raisins and chopped dried apricots. Cranberries, dates, or dried cherries all work – just keep the total to about 80 g or the bars get too sticky.
- egg: One egg helps bind the mixture so the bars don’t crumble. For an egg-free version, use one flax egg (1 tbsp ground flaxseed plus 3 tbsp water, rested 5 minutes).
Spelt Honey Breakfast Bars
Ingredients
Method
- Heat the oven to 175 C / 350 F. Line a 9x13 inch baking pan with parchment paper, leaving an overhang on both long sides.
- In a small saucepan over low heat, warm the honey and coconut oil together for about 2 minutes, stirring until combined. Remove from heat and let cool for 5 minutes.
- In a large mixing bowl, combine the spelt flour, rolled oats, baking powder, cinnamon, and salt. Stir with a wooden spoon until evenly mixed.
- Add the chopped dried apricots, raisins, and sunflower seeds to the dry mixture and toss to distribute.
- Whisk the egg and vanilla extract into the cooled honey mixture until smooth.
- Pour the honey mixture over the dry ingredients and stir firmly until every part of the mixture is coated and no dry pockets remain.
- Transfer the mixture to the prepared pan. Press it down firmly and evenly with the back of a spoon or your damp fingers until the surface is flat and compact.
- Bake for 22 to 25 minutes until the edges are golden brown and the center feels set when pressed gently.
- Remove from the oven and score the surface lightly into 12 bars with a knife while still warm. Leave to cool in the pan on a wire rack for at least 20 minutes before lifting out and slicing fully.
Notes
Tips for Success
- Press the mixture firmly into the pan with the back of a spoon before baking – loose packing causes crumbly bars.
- Let the bars cool completely in the pan before slicing, at least 20 minutes, or they will fall apart.
- Warm the honey slightly if it’s thick and stiff so it mixes evenly through the dry ingredients.
- Line the baking pan with parchment paper with an overhang on both sides for easy lifting and clean cuts.
- Score the top lightly with a knife halfway through baking to help get cleaner slices after cooling.
Variations
- Stir in 2 tbsp chia seeds and replace dried fruit with fresh blueberries for a summer version.
- Add 1 tsp ground cinnamon and 50 g chopped walnuts for a warmer, crunchier bar.
- Swap dried apricots for dark chocolate chips and add 1 tbsp tahini for a richer, dessert-leaning bar.
Storage and Reheating
Store cooled bars in an airtight container at room temperature for up to 4 days. Layer between sheets of parchment to stop them sticking together.
Refrigerate for up to 10 days. The texture firms up a little when cold, but a quick 10 seconds in the microwave brings them back to soft.
Freeze individually wrapped bars for up to 3 months. Thaw overnight in the fridge or leave on the counter for about 30 minutes before eating.
Serving Suggestions
These bars are sturdy enough to eat on their own straight from the container. I keep one on the counter next to the coffee maker so there’s no excuse to skip breakfast.
For a more substantial morning, pair a bar with plain Greek yogurt and a handful of fresh berries on the side. The tartness of the yogurt cuts through the honey sweetness nicely.
They also work as an afternoon snack with a cup of tea or a black coffee. Cut them smaller into bite-sized squares if you’re serving them alongside something like a honey-sweetened layered cake at a brunch spread.
FAQ
Why are my spelt honey breakfast bars falling apart after slicing?
The most common cause is slicing before the bars are fully cooled. Let them sit in the pan for at least 20 minutes after baking. Also check that you pressed the mixture firmly into the pan before it went in the oven – loose packing is the other main culprit.
Can I use maple syrup instead of honey in these breakfast bars?
Yes, maple syrup swaps in 1:1 for the honey and makes the bars vegan-friendly. The bars will be slightly less firm and have a more mellow sweetness, but they still hold together well after cooling.
How do I know when spelt breakfast bars are done baking?
The edges should be golden brown and the center should feel set rather than soft or wet when you press it gently. If the center still gives, give it another 3 to 5 minutes and check again.
Can I freeze spelt honey bars and how long do they last?
Wrap each bar individually in plastic wrap or a small reusable bag and freeze for up to 3 months. Thaw at room temperature for about 30 minutes or overnight in the fridge – they taste almost fresh.
Are spelt honey breakfast bars gluten-free?
No. Spelt is an ancient variety of wheat and contains gluten, so these bars are not safe for anyone with celiac disease or a wheat allergy. If you need a gluten-free version, try certified gluten-free oat flour and a rice flour blend instead of spelt, similar to what works in a gluten-free baked millet pudding.
What’s the difference between spelt flour and whole wheat flour in breakfast bars?
Spelt has a milder, slightly sweeter flavor and a more delicate gluten structure than whole wheat. Bars made with whole wheat tend to be denser and chewier, while spelt gives a lighter texture with a faint nutty note.
