These will last up to a week at room temperature, or for three months if wrapped individually and frozen.
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These are really convenient to have on hand, not to mention super tasty.
I usually make a double batch, wrap each bar in plastic wrap and keep them in the freezer for when I don't feel like making breakfast.
Freezing them helps keep them together as well- if I wait too long to eat one after taking it out of the freezer it gets a bit sticky.
I made these and made several changes - used oats, subbed almonds and pine nuts for the pecans and pistachios, used a cherry/raisin blend, chunky peanut butter, and unsweetened applesauce in place of the oil. They came out so moist that they tend to fall apart, but they are very delicious. I think next time I will add more dry goods (dried coconut and more flax) and perhaps bake a little longer.
This was a winner with even the most picky eaters. I used oats instead of the spelt flakes and we mixed up the variety of dried fruit and nuts/seeds we put in. Very good!!
I wouldn't bother making these again. They just weren't that great. This was a very easy recipe to make - no skill or special equipment needed.
However the bars are just blah despite all the ingredients. The bars are very very thin and don't hold the shape. I ended up just crumbling it over greek yogurt.
Won't be making these again.
These were SO good! I used oatmeal instead of spelt flakes also, because I could not find them either, but mine stuck together just fine. I also used coconut oil for walnut oil, and almonds as the only nuts. I've made breakfast bars from other recipes before, and these are by far the best.