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Whole Wheat Cranberry Breakfast Bars


Submitted by: Mani Niall

This is a quick recipe for breakfast on the go, packed with fiber rich whole wheat flour, oats and flax seeds, protein from almonds and cranberries.


  • 1 c. whole wheat flour
  • 1 c. rolled oats
  • 1/4 c. flax seeds optional
  • 1/2 tsp. Clabber Girl Baking Powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/3 c. orange juice
  • 2 tbsp. vegetable oil such as canola
  • 1/3 c. honey
  • 1 lg. eggs
  • 1 c. almonds chopped
  • 1/2 c. dried cranberries


Preheat the oven to 350 F. Coat an 8 x 8-inch or 9 x 9-inch baking pan with non-stick cooking spray or brush with oil.

In a medium size bowl, mix together the flour, oats, flax seeds, baking powder, baking soda and salt. Make a well in the center and whisk in the orange juice, vegetable oil, honey and egg. Stir in the almonds and cranberries.

Spread the batter evenly in the prepared pan. Cut through the moist dough with a knife, forming 3 evenly spaced rows. Turn the pan, make 4 more cuts of evenly spaced rows. (The dough will bake together, but the pre-cutting will make it easier to cut through and separate after baking).

Bake for about 24 - 28 minutes or until lightly browned. Cool and serve.