When I started coming up with recipe ideas for this book, I asked the exceptional weelicious Facebook community which recipe they would most want to see. Whole-Grain Fruit-Filled Bars was one of the most requested, and I totally agree with the consensus. My kids adore those popular soft grain and fruit-filled store-bought bars, and they’re certainly great for the lunchbox or a quick breakfast in the car. But when you’re buying box after box, the price can really add up—almost double the cost of making them on your own. When you taste this homemade version, I hope you’ll agree it’s totally worth the effort.–Catherine McCord
LC Fun With Fruit Fillings Note
Raspberry. Rhubarb. Strawberry. Plum. Blackberry. Blueberry. Mixed berry. That’s the short list of fruits we’ve found to be quite fulfilling as fillings for these whole-grain bars that, we gotta say, are just like—nay, even better than—Nutri-Grain bars. And we’re thinking they’d be just as lovely with any other preserves you can think to use, whether fig, apricot, peach, cherry, or heck, you name it.
Fruit-Filled Breakfast Bar Recipe
- Quick Glance
- 15 M
- 1 H
- Makes 16 bars
- 1 1/2 cups whole-wheat flour
- 1 1/2 cups quick-cooking or old-fashioned rolled oats
- 1/2 cup packed brown sugar
- 1/2 teaspoon salt
- 1 1/2 sticks (6 ounces) cold, unsalted butter, chopped into 1/2-inch cubes, plus more for the pan
- 2 tablespoons cold water, plus more as needed
- 3/4 to 1 cup fruit preserves, stirred
- 1. Preheat the oven to 350°F (176°C). Butter a 9-by-13-inch baking pan, line it with parchment paper, and butter the parchment paper.
- 2. In the bowl of a food processor, combine the flour, oats, brown sugar, and salt. Pulse for 30 seconds. Add the butter and dribble the cold water over the crumbs and pulse until the dough holds together when pressed. (If the dough does not cling together when pressed, add a little more cold water, 1 teaspoon at a time, until it does.)
- 3. Divide the dough mixture in half and press half into the prepared baking dish, using the back of a spatula or your fingertips to press it evenly into the pan.
- 4. Spread the preserves evenly on top of the dough. Sprinkle the remaining dough evenly on top of the preserves and ever so gently press down on the dough using the back of the spatula. (It’s okay if the fruit peeps out in places.)
- 5. Bake for 40 to 45 minutes, or until golden brown. Let the bars cool in the pan on a wire rack. Cut into 1 1/2-by-4-inch bars and serve. (The bars can be stored at room temperature for up to 3 days or refrigerated for up to 1 week.)
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Fruit-Filled Breakfast Bar Recipe © 2013 Catherine McCord. Photo © 2013 Beth Price. All rights reserved.
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