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stack of whole grain cereal bars

Whole Grain Cereal Bar Fermented with Potato Flake Starter

These whole grain cereal bars fermented with potato flake starter, are the perfect soft breakfast or snack for on the go. They are much healthier than store bought, and are surprisingly easy!
5 from 1 vote
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Servings 10 bars

Ingredients
  

  • For bars
  • 1 cup Whole Wheat Flour
  • 3/4 cup Quick Oats
  • 3-4 tablespoons potato flake starter active or discard
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons coconut oil melted, but cool
  • 2 egg yolks
  • 1 tablespoons heavy cream
  • 2 tablespoons honey
  • 2 teaspoons vanilla
  • 1 cup strawberry jam homemade or store-bought
  • For brushing
  • 2 Saved Egg whites
  • 1 tablespoon milk

Instructions
 

  • In a large bowl, mix the flour, oatmeal, cinnamon, and salt together. Add in the egg yolks (reserve the whites for brushing later on), heavy cream, honey, vanilla, coconut oil, and 3 tablespoons of starter. Mix until combined. Add more starter if needed to form the dough into a ball.
  • Use your hands to work the dough into a nice ball shape. Cover with plastic wrap and allow it to sit at room temperature for at least 8 hours. *It can be put in the fridge for additional time if needed. See notes.
  • Make the egg wash. To do this whisk the egg whites and 1 tablespoon of milk together. You will have extra.
  • Preheat the oven to 350 degrees F.
  • Divide the dough into 10 equal parts. Flatten each into a rectangular shape and roll out into a rectangle about 1/16" thick.
  • Use a dough scraper to scrape the dough up off the counter to loosen it before placing the jam on.
  • Place a heaping tablespoon of jam down the center of each square. Fold one side over about 3/4 of the way. Brush this section with the egg wash. Fold the other side over gently pressing into the side with the egg wash. Press each end closed by pinching dough together. Gently lift the bar, using the dough scraper if needed.
  • Flip it over and lay it seam side down on a parchment lined cookie sheet.
  • Repeat with the remaining dough. When they are all assembled brush with the egg wash and sprinkle a small amount of quick oats on the tops.
  • Bake on the middle rack for 12-15 or until lightly golden brown on top, do not over bake, if they begin bursting on the tops remove them immediately.
  • Allow to cool 5-10 minutes, then carefully transfer the bars to a container with a lid, layering them between pieces of parchment paper. This will trap in heat and moisture helping them remain soft. Store in an airtight container for up to 3 days or in the fridge for longer. These can also be wrapped in plastic wrap and frozen, thaw for 1 hour.

Notes

You can refrigerate it for additional time if necessary. If you decide to refrigerate it, be ready to remove it and let it return to room temperature before rolling it out. Refrigeration will cause it to become very hard.
A quick way to get it pliable again is by placing in the bowl of a stand mixer with the paddle attachment. Mix until soft, adding a splash of milk if necessary to help it come back together.
You could use a store bought jam, but making a homemade jam is quite simple and makes an even healthier bar. Especially if you choose to make an easy chia seed jam!