We’ve had some big changes in my house this summer! After months and months of renovations, we finally moved my Mom up from Florida to live with us! It’s been really heartwarming to see her so happy. She’d been living alone for much too long. Although cooking and baking just came so naturally to her, my Mom’s health issues made it difficult for her to do those things alone. Grabbing a biscotti with her cup of coffee became her routine. I can’t argue that biscotti is amazing with a cup of coffee, but I wanted her to have something more filling and nutritious to start her day.
Muesli is one of my favorite morning mixes! I love it simply made the night before with some fresh summer fruit and some almond milk, but baking with muesli is genius! With its mix of sunflower seeds, raisins, dates, almonds, walnuts and grains…it becomes a perfect blend of sweetness and crunch. I love Bob’s Red Mill’s Old Country Style Muesli.
We’ve played around with this recipe a bit this summer and have added some chopped peaches, apricots and even blueberries. This base is wonderful on its own, but feel free to adapt it with your favorite seasonal fruit!
I’m really excited for what’s ahead for the blog! My Mom has always been my inspiration and is the reason why I love to cook. With her beside me in the kitchen, you can expect a lot more variety and maybe even a glimpse of us cooking together.
Muesli Breakfast Bars
- 2 cups muesli
- 2/3 cup whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup coconut sugar or dark brown sugar
- 1 large egg
- 1 medium to large banana
- 1/4 cup coconut oil melted
- 1 teaspoon pure vanilla extract
- Preheat your oven to 325 degrees. Line an 8x8 baking pan with parchment. Set it aside.
- In a large bowl, whisk to combine the muesli, whole wheat flour, baking powder, salt, cinnamon and sugar. Set aside.
- In a small bowl, beat the egg. Add the banana and mash with a fork. Add the oil and vanilla and whisk until combined.
- Add the wet ingredient to the dry and mix to combine. The mixture will be a bit thick.
- Press the dough into the prepared baking pan.
- Bake for 25 minutes.
- Allow to cool for 10 minutes in the pan. Transfer to a wire baking rack to cool completely before cutting into 12 bars.
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Do you think I could switch the wheat flour with coconut flour and if so would t be the same amount?
Hi Melyssa! Great question, but I’m not sure about the answer. Coconut flour doesn’t substitute 1:1 with wheat flour. You’d probably be ok with subbing 3 tablespoons of coconut flour for the 2/3 cup of whole wheat flour. Coconut flour can require a bit more moisture as well, so you may need to add another egg. I can’t guarantee your results with those tips, but I’d love to hear your results if you do give it a try!
Mary Ann| The Beach House Kitchen
These bars look delicious Caroline! So nice that you now have your Mom with you. I wish I could talk my Mom into coming up from Florida to live with us. It will be such fun having your Mom in the kitchen with you. Your lucky to have each other!
Thanks a bunch, Mary Ann! Yes, it’s really nice sharing our love of cooking and food together. One of these days…we’ll have to get our Moms together! xo
Your mom is so lucky to have such a sweet and loving daughter, Caroline. Looking forward to seeing you two work together on the blog! And what a wonderful idea to turn muesli into these delightful breakfast bars. They’d be just the thing for early morning car rides or lunch box snacks!
You are so kind, Emily! Thanks so much! xo
Karen @ Seasonal Cravings
So happy to hear your mom is living with you. She is so lucky to have a daughter to take her in like that. She’s going to get some yummy cooking with you my dear! This looks delicious!
Oh, thanks so much Karen! You are so sweet! xoxo