Happy National Yoga Month! Celebrate with us by rebooting your yoga routine for 21 days in September. To seal your home practice habit for life, sign up for YJ's upcoming 21-Day Yoga Challenge online course, crafted to cultivate lasting commitment. Plus, enter to be on the cover of an upcoming issue in 2016. Follow #YJChallenge on Facebook and Twitter for more inspiring tips each day.
Keep your energy steady and strong for today’s yoga practice by eating small portions and eating them often. Need some snack inspiration? Try this easy recipe for tasty bars! You can customize them with other dried fruit and nuts, such as golden raisins, chopped dried apricots, unsweetened coconut, and almonds.
Muesli Breakfast Bars
- 2 1/2 cups rolled oats
- 1/4 cup whole-wheat flour
- 1/4 cup ground flaxseed
- 1/2 cup dry milk or soy protein (optional)
- 1/2 cup toasted wheat germ
- 1/2 cup toasted walnuts
- 1 cup dried cranberries or raisins (or a combination of the two)
- 1 cup honey
- 1/2 cup natural salted peanut butter
- 1 tbsp olive oil
- Heat oven to 325°. Line a 9-by-13 inch baking pan with foil or lightly oil it with olive or canola oil. In a bowl, combine rolled oats, whole-wheat flour, ground flaxseed,dry milk or soy protein, toasted wheat germ,toasted walnuts, and dried cranberries or raisins.
- In a small saucepan over medium heat, stir together honey, natural salted peanut butter, and olive oil until warm and well blended. Add honey mixture to the dry ingredients and mix quickly until well combined.
- With lightly oiled hands, pat the mixture evenly into the prepared baking pan. Bake until the edges begin to brown, about 25 minutes. Let cool in the pan on a wire rack for 10 minutes and then cut into 24 bars. When cool, remove the bars from the pan and store in an airtight container in the refrigerator.