Whole-Grain Fruit-Filled Breakfast Bars

Fruit-Filled Breakfast Bars

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

  • Quick Glance
  • (1)
  • 15 M
  • 1 H
  • Makes 16 bars
5/5 - 1 reviews
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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.

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.)

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.

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.)

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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Recipe Testers' Reviews

These homemade Whole-Grain Fruit-Filled Bars were better than any store-bought bar I’ve ever had! Not only were they delicious, but I like the fact that any jam flavor will do—whatever you happen to have in the refrigerator or whatever homemade variety you feel like making. I happened to be making a batch of blueberry-rhubarb (blue-barb, if you will) jam yesterday afternoon, so this recipe really appealed to me. Also, the rest of the ingredients are so simple that I already had everything at home needed to make these bars. My only revisions would be to add 1 cup jam, not 3/4 cup. I think there needed to be a touch more filling in each tasty bar. Second, I found that when I halved the recipe for the dough, I needed an 8-inch square baking dish, which seemed to work well. The baking time was exactly 45 minutes for a tender, lightly browned crumbly crust. I really loved the use of whole-wheat flour here; that plus the hearty taste of oats really works for a nice crust. In fact, I’m tempted to tinker with this recipe as a possible pie crust. I enjoyed one of these delectable bars with a warm cup of coffee for breakfast, which was a delightful way to start the day, but I could see these being a great after-school snack for the kids or a nice addition to a plate of afternoon goodies with tea.

My family loved these, as did my coworkers. We all agreed they’re similar to, but even better than, their store-bought relatives. I made mine with strawberry preserves and can’t wait to try them with other flavors such as peach, blackberry, blueberry, and cherry. Using the food processor made it super easy. I did have to add about 2 more tablespoons water to get my dough to come together, but everything else was spot-on, including baking time.


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  1. I made a half recipe adding 1/2 teaspoon cinnamon & 1/4 teaspoon nutmeg to the dough and using pumpkin butter instead of preserves for the filling. They baked for 40 minutes in an 8-by-8-inch pan and were delicious!

  2. They look yummy. Thanks for the review, Joan. I am going to make these but I am going to try using other flaked grains because Trevor is allergic to oats.

    1. My pleasure Risa. I hope you can find a way to make them so Trevor can enjoy them. Do let us know what you use and how they turn out.

  3. These look wonderful, but have a lot of butter! I was wondering how to make them a little more healthy. I thought perhaps substituting something in for some of it. Coconut oil? Applesauce? Peanut butter?

    1. Hi Zallyforth, I might try substituting some of the butter with applesauce. Let us know how it works!

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