Here’s an on-the-go high-energy breakfast for those not-so-relaxed mornings. These bars are great for lunchboxes, too.

Makes 12 bars

INGREDIENTS

• 1 cup quick-cooking rolled oats
• 1 cup whole wheat flour
• 1/2 cup brown sugar
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1/4 tsp. ground cinnamon
• pinch ground nutmeg
• 1/4 cup sunflower seeds
• 1/4 cup shredded coconut
• 1/4 cup dried cranberries
• 1 tbsp. flax seeds
• 1 tbsp. sesame seeds
• 1/2 cup canola oil
• 3 tbsp. cranberry juice

INSTRUCTIONS

1. Preheat oven to 325°F and lightly oil an 8×8-inch baking pan.
2. In a mixing bowl, combine all the dry ingredients.
3. Add the canola oil and cranberry juice to the bowl and mix well.
4. Press the mixture into the prepared baking pan and bake for 30–35 minutes until browned.
5. Let the loaf cool for 5 minutes, then cut into slices.
6. Store in an airtight container for up to 1 week.

VARIATIONS:

APPLE AND WALNUT BREAKFAST BARS: 

• Prepare the basic recipe, using 1/4 cup dried chopped apple in place of the cranberries, 1/4 cup walnuts in place of the coconut, and apple juice in place of the cranberry juice.

TROPICAL BREAKFAST BARS:

• Prepare the basic recipe, using 1/4 cup dried mango in place of the cranberries, 1/4 cup pumpkin seeds in place of the sunflower seeds, and mango or tropical juice in place of the cranberry juice.

CHOCOLATE-COATED BREAKFAST BARS:

• Prepare the basic recipe. Melt 4 ounces dairy-free vegan chocolate and spread over the cooled bars.