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Homemade cereal grain bars are even tastier than the boxed version, but so much healthier. These are made with oats, flaxseed meal, and honey, and easily made vegan or gluten-free. 

Homemade nutrigrain cereal bars with berry filling

My kids love nutrigrain and other fruit cereal bars. At first glance, they look like a healthy easy lunchbox option. Many are even organic. But after looking at the ingredients on the back of the box I decided I could not continue to buy these very often. The long ingredient list is the first red flag. Then comes sugar listed as the first ingredient, gums, maltodextrin (possibly GMO), and carrageenan (a thickening additive thought to cause GI tract problems). So I set out one night to make my own version without any white sugar – just a tablespoon of honey and no white flour – just good, real food ingredients.

Guess what. These homemade grain bars are even tastier than the boxed version! At first I was lazy and used organic store bought jam. They were good. But the second time? AMAZING! I simmered down some fresh blueberries (feel free to use frozen) while I was making the dough. I have been storing these in the fridge and hubby has been taking one to work every day. They will be great for lunchboxes. I’m planning to make another batch soon to freeze for the girls’ school snacks and lunches.

Then things got crazy. I thought, hey, why not try some peanut butter and chocolate as the filling for some? Helloooo nutrigrain folks… why have you not done this? These were so yummy warm from the oven, and no sugar other than the choco chips! I was a happy mama having one of these for breakfast the next day.

One last tip – my kids weren’t interested in these the first time I made them. The second time I added a tiny sprinkle of turbinado sugar over the top and that sold them 🙂

Yield: about 9 bars

Berry Cereal Bars

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

The updated and improved version of homemade berry cereal bars.

Berry Cereal Bars

Ingredients

  • 3 cups fresh or frozen organic blueberries (or any berries)
  • Juice 1/2 lemon
  • 4 drops of liquid stevia (optional)
  • 1 1/3 cups unbleached all purpose or gluten-free all purpose flour
  • 1/3 cup flaxseed meal
  • 1 teaspoon baking powder
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 tablespoon melted coconut oil or butter
  • 1-2 tablespoons milk (any milk you have)
  • raw turbinado sugar (optional)

Instructions

  1. Make the blueberry filling. Place berries and lemon juice in a medium saucepan set over medium heat. Cook, stirring frequently until berries have broken down and reduced into a thick jam, about 15 minutes. Sweeten to taste with stevia, if desired. Filling should be sweet, as the pastry is not very sweet. Let filling cool.
  2. Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicon baking mat.
  3. Place flour, flax meal, and baking powder into the bowl of a food processor or blender. Pulse until combined.
  4. In another medium bowl, whisk together the honey, vanilla, egg, and coconut oil or butter. Pulse processor again while pouring in the liquid ingredients to combine. Add milk 1 tablespoon at a time until dough comes together but is not wet.
  5. On a sheet of wax paper roll dough into a 10” x 12” rectangle. You can "cut and paste" pieces of dough to make the rectangle. Cut dough lengthwise into thirds using a sharp knife or pizza cutter. Spoon berry filling in a stripe down the centers of the dough rectangles. About 1/4 cup of filling per strip of dough should be good. Carefully fold one length of the dough over the filling, and then the other, gently pinching to seal. A little water also helps adhere the dough to itself. Sprinkle a little turbindo sugar over the top and gently press in if using.
  6. Transfer dough strips to the prepared cookie sheet, seam side down. Cut each strip into three pieces and place 1” apart. Bake for 15 minutes and cool. Store in an airtight container in the refrigerator or freezer.

Notes

Filling Variations

  • In a pinch you can use jarred jam, but it won't be as tasty as using freshly cooked berries.
  • Peanut butter-chocolate chip: Replace berry filling with peanut butter. Sprinkle with chocolate chips (mini work best) and follow the rest of the recipe.

Vegan Option I've made these both ways, and the egg does create a more tender dough. Omit the egg. Place 1 tablespoon extra flax meal in a small bowl and stir in 3 tablespoons of water. Let sit for a few minutes and use in place of the egg. Replace honey with agave syrup.

Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 153Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 27mgSodium: 106mgCarbohydrates: 23gFiber: 2gSugar: 8gProtein: 4g
© Marina Delio
Cuisine: World / Category: snacks

 

Blueberry Cereal Bars (Recipe 1)
The first time I created this recipe I used oats to increase the whole grain. However, we much prefer the softer dough from the flour. If you would like to use the oat flour recipe, here it is.

printer friendly recipe

Yield: 9 bars

Ingredients:

 

  • 1 cup oats (*gluten free)
  • 1/3 cup flaxseed meal (found at natural foods stores, Trader Joe’s, and Whole Foods)
  • ½ cup flour (*I used gluten free all purpose flour)
  • 1 teaspoon baking powder
  • 1 heaping tablespoon honey
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 tablespoon melted coconut oil
  • 1-2 tablespoons almond milk (or any milk you have)
  • 3 cups fresh or frozen organic blueberries (or any berries!)
  • Juice 1/2 lemon
  • 4 drops of liquid stevia (optional)
  • raw turbinado sugar (optional)

 

Instructions:

 

  1. Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicon baking mat.
  2. Place oats, flax meal, flour, and baking powder into the bowl of a food processor or blender. Pulse until oats are finely ground into a coarse flour. Add honey, vanilla, egg, and coconut oil. Pulse again to combine. Add almond milk 1 tablespoon at a time until dough comes together but is not wet. Press dough into a disk and wrap in wax paper. Refrigerate for 15 minutes.
  3. Meanwhile, make the blueberry filling. Place berries and lemon juice in a medium saucepan set over medium heat. Cook, stirring frequently until berries have broken down and reduced into a thick jam, about 15 minutes. Sweeten to taste with stevia, if desired. Filling should be sweet, as the pastry is not very sweet. Let filling cool.
  4. Take dough out of the refrigerator and lightly four a work surface. I find it’s easiest to roll on a sheet of wax paper. Roll dough into a 10” x 12” rectangle. Cut dough lengthwise into thirds using a sharp knife or pizza cutter. Spoon berry filling in a stripe down the centers of the dough rectangles. Carefully fold one length of the dough over the filling, and then the other, gently pinching to seal. A little water also helps adhere the dough to itself. Sprinkle a little turbindo sugar over the top and gently press in if using.
  5. Transfer dough strips to the prepared cookie sheet, seam side down. Cut each strip into three pieces and place 1” apart. Bake for 15 minutes and cool. Store in an airtight container in the refrigerator or freezer.