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Healthy Breakfast Bar

  • Author: Jen Hansard
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Total Time: 90 minutes
  • Yield: 8 bars 1x
  • Diet: Vegetarian


The classic fruit-filled snack/cereal bar transformed into a healthy breakfast bar recipe. The oat-studded dough is filled with lightly sweetened fruit jam and baked until golden.


  • 1/2 cup old-fashioned rolled oats
  • 1 1/2 cups whole wheat flour
  • 1/3 cup flaxseed meal
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup melted coconut oil
  • 1/4 cup honey or maple syrup
  • 1 large egg
  • 24 tbsp almond milk or other non dairy beverage
  • 1 cup fruit filling*
  • Fruit Filling:
  • Blueberry
  • 3 cups frozen or fresh blueberries
  • 1 tbsp pure maple syrup or honey
  • 1 tbsp fresh lemon juice
  • Pinch ground cinnamon
  • Strawberry
  • 4 cups fresh or frozen strawberries
  • 2 tbsp pure maple syrup or honey
  • 1 tbsp fresh lemon juice
  • 1/2 tsp pure vanilla extract
  • Apple
  • 2 large apples, cored, peeled and diced
  • 2 tbsp pure maple syrup or honey
  • 1 tbsp fresh lemon juice
  • 1/2 tsp ground cinnamon


1. Pulse oats in a blender or food processor to break them up. It doesn’t need to be a flour, just finely chopped. Add the whole wheat flour, flaxseed meal, baking powder, and sea salt to food processor. Pulse to combine.

2. In a glass measuring cup, whisk together melted coconut oil honey (or maple syrup), and egg. With food processor running, pour the liquid through the feed hole. Continue processing until the dough comes together. It should be the texture of a sticky cookie dough. If the dough is having a hard time coming together, add a splash of non-dairy milk 1 tbsp at a time until the dough reaches the right consistency. Scrape the sides and bottom of food processor. Pulse again a few times, if needed, to make sure all the ingredients are well-combined.

3. Turn the dough onto a piece of plastic wrap or parchment paper. Press dough together into a flattened disk. Wrap well. Refrigerate for 30 minutes or up to several days.

4. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

5. To assemble, cut chilled dough in half. Work with one half at a time, keeping the other half wrapped.

6. Roll the dough between 2 pieces of parchment paper into a long rectangle that measures 6 by 12 inches. Trim the edges, press the dough together, and roll again, as needed.

7. Spoon 1/2 cup of the fruit filling horizontally down the center third of the dough. Like folding a letter, carefully and gently fold one third of the dough up over the filling, followed by the other third. If the dough cracks, gently but firmly press it together again so the filling doesn’t escape. Cut into 4 equal bars. Transfer to the lined baking sheet. Repeat the process with remaining half of dough.

8. Bake for 15-20 minutes, or until golden brown and baked through. Let cool completely on baking sheet. Store in an air-tight container at room temperature for up to one week. Will keep longer refrigerated or wrapped well and frozen for several months.

9. To make fruit filling, place fruit into a saucepan with maple syrup or honey, and lemon juice. Cook over medium heat until thickened, 30-60 minutes depending on the type of fruit. Mash the fruit, if desired. Let cool completely before using in recipe.


*Nutrition facts use strawberry filling.

  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: cereal breakfast bar with fruit