3-Grain Breakfast Bars

These 3-Grain Breakfast Bars are made from scratch with oat groats, barley, and brown rice, freshly flaked using the Ankarsrum Flake Mill. Soaked overnight and baked with maple syrup, orange zest, and dried blueberries, they make a hearty breakfast or satisfying homemade snack.

Prep time: 15 minutes; Cook time: 30 minutes; Inactive time: 8 hours or overnight

12 servings

Food

Tools

Ingredients

1/2 cup each: oat groats, hulled or hulless barley and brown rice*
1 3/4 cup buttermilk
5 eggs, beaten
1/4 cup vegetable oil
1/4 cup maple syrup
zest of 1 small orange
1 tsp vanilla bean paste
1 cup dried blueberries
1/2 tsp salt
1 tsp baking powder

Follow these steps

Attach the Flake Mill to the Ankarsrum mixer base. Place a medium-sized bowl underneath the attachment to catch the grain flakes. Turn the speed to low and run the oat groats, barley, and brown rice through. This will give you approximately 2 3/4 cups of flaked grain.
Pour buttermilk over flaked grains and gently stir to combine. Cover and let sit at room temperature for at least 8 hours or overnight.
Once the flaked grain has soaked, preheat the oven to 350° F. Grease a 9x13-inch baking pan and set aside until ready to use.
Add remaining ingredients to the grain mixture. Stir until just combined. Pour the mixture into the prepared pan and smooth it out so it is evenly distributed.
Bake for 30 minutes or until a toothpick inserted in the middle comes out clean and the sides are beginning to brown.
Let cool for 10 minutes and then cut into pieces and serve.
Store any leftovers in an airtight container in the refrigerator for up to a week.

Cook's note: for gluten-free, replace barley with an equal amount of oat groats. Oats are naturally gluten-free but can sometimes be cross-contaminated with other grains in the packaging facility, so double-check your source if you have a gluten allergy.

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