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Wheat and Raisin Breakfast Bars

Jami Nolen, Nutrition Program Associate

March 25, 2012


These breakfast bars can be frozen and reheated as needed, making breakfast a snap!



12 bars



  • 1 cup whole wheat flour
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon baking powder
  • 2 tablespoons toasted wheat germ
  • 2 tablespoons wheat bran
  • 1 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 cups old fashioned oats
  • 1 cup raisins
  • 1 cup low-fat buttermilk
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • 1/2 cup boiling water
  • Cooking spray



  1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 7 ingredients in a large bowl, stirring with a whisk. Stir in oats and raisins. Make a well in center of mixture. Combine buttermilk, oil, vanilla and egg; add to flour mixture, stirring just until moist. Stir in boiling water. Let batter stand 15 minutes.
  2. Preheat oven to 375.
  3. Spoon batter into 11 x 7 pan coated with cooking spray. Bake at 375 for 30 minutes.
  4. Cut into 12 bars. Once cooled, wrap individually and put in the freezer. To reheat, unwrap and microwave for 1 minute.


Nutrition Information

Calories: 204
Calories from fat: 28%
Fat: 6.4 g
Saturated fat: 0.8 g
Monounsaturated fat: 3.2 g
Polyunsaturated fat: 1.8 g
Protein: 4.6 g
Carbohydrate: 34.7 g
Fiber: 3.4 g
Cholesterol: 19 mg
Iron: 1.4 mg
Sodium: 288 mg
Calcium: 43 mg


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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Tuesday, March 27, 2012