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
3-Grain Breakfast Bars
3-Grain Breakfast Bars made with oats, barley, and brown rice freshly flaked with the Ankarsrum Flake Mill. A hearty breakfast or homemade snack.
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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.
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Pour buttermilk over flaked grains and gently stir to combine. Cover and let sit at room temperature for at least 8 hours or overnight.
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Once flaked grain has soaked, preheat oven to 350° F. Grease a 9x13 inch baking pan and set aside until ready to use.
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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.
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Bake for 30 minutes or until a toothpick inserted in the middle comes out clean and the sides start to brown.
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Let cool for 10 minutes and then cut into pieces and serve.
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Store any leftovers in an airtight container in the refrigerator for up to a week.
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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.
