These granola bars* are a go-to breakfast (and on-the-go snack) for myself and my kiddos. They’re incredibly versatile—swap out the jam (I like raspberry chia seed jam or apple butter) or even the spices in the bars for what you have available or what you’re in the mood for. And, as a bonus, these freeze perfectly and are delicious straight out of the freezer.
BABY STEPS:
If you don’t mind some little hands in your bars, this is a great sensory experience for your kiddos.
● Let them help you measure and stir, but keep those little fingers clear of the food processor blades!
● When it comes time to form the crust, let them get their hands dirty and press the crust into the corners. (Just make sure they wash their hands first.)
● Whether your jam is in a bowl or a jar, this is a good opportunity to allow them to practice their scooping and spreading skills as they help you create a breakfast masterpiece.
Remember to provide appropriate supervision and guidance while involving your child in the cooking process to ensure their safety and to make it an enjoyable and educational experience for both of you.
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INGREDIENTS
- 4 cups rolled oats
- 5 dates
- ½ cup maple syrup (you could substitute honey or another liquid sweetener here)
- ½ cup whole-wheat flour
- 2 tbsp ground flaxseed
- ½ cup nut butter (I use almond butter)
- ½ cup milk (I use oat milk, but you could use any dairy or nondairy milk)
- 2 tsp vanilla
- 1 tsp cinnamon
- ½ tsp baking powder
- 1½ cups jam (I used apple butter and this raspberry chia seed jam here, but you can also use a regular fruit jam)
SUGGESTED EQUIPMENT:
● Measuring cups
● Rubbermaid airtight containers
● Oven mitts
● Food processor
● 9×13 baking dish or cake pan
● Kids’ stool/tower
INSTRUCTIONS
Preheat the oven to 350 degrees.
Line an 13×9-inch baking sheet or cake pan with parchment paper, leaving a few inches overhang on two sides so you can easily lift the bars out when they’re cooled.
Place the oats and dates into the bowl of a food processor and pulse or run on low speed until it resembles a coarse flour.
Place the maple syrup and nut butter into a medium bowl and warm in the microwave for about 15 seconds.
Add the oats and the remaining ingredients (minus the jam) to the bowl with the maple syrup and nut butter and stir together. Use clean hands to finish mixing the dough, if needed. It will be thick and hold together when pressed.
Set aside a third of the dough for the topping.
Spread the remaining batter in the bottom of the prepared pan and press down evenly.
Spread the jam across the dough.
Crumble the remaining dough over the jam (or create sheets of it like I did here for more even coverage) and press down gently.
Bake for 22-24 minutes, remove from oven, and let cool completely in the pan.
Use the parchment paper to lift the bars out of the pan. Cut in desired shapes/sizes.
*Adapted from Yummy Toddler Food’s Healthy Breakfast Bars with Jam
Fruit and Nut Butter Granola Bars
Ingredients
- 4 cups rolled oats
- 5 dates
- ½ cup maple syrup you could substitute honey or another liquid sweetener here
- ½ cup whole-wheat flour
- 2 tbsp ground flaxseed
- ½ cup nut butter I use almond butter
- ½ cup milk I use oat milk, but you could use any dairy or nondairy milk
- 2 tsp vanilla
- 1 tsp cinnamon
- ½ tsp baking powder
- 1½ cups jam I used apple butter and raspberry chia seed jam here, but you can also use a regular fruit jam
Instructions
- Preheat the oven to 350 degrees.
- Line an 13×9-inch baking sheet or cake pan with parchment paper, leaving a few inches overhang on two sides so you can easily lift the bars out when they’re cooled.
- Place the oats and dates into the bowl of a food processor and pulse or run on low speed until it resembles a coarse flour.
- Place the maple syrup and nut butter into a medium bowl and warm in the microwave for about 15 seconds.
- Add the oats and the remaining ingredients (minus the jam) to the bowl with the maple syrup and nut butter and stir together. Use clean hands to finish mixing the dough, if needed. It will be thick and hold together when pressed.
- Set aside a third of the dough for the topping.
- Spread the remaining batter in the bottom of the prepared pan and press down evenly.
- Spread the jam across the dough.
- Crumble the remaining dough over the jam (or create sheets of it like I did here for more even coverage) and press down gently.
- Bake for 22-24 minutes, remove from oven, and let cool completely in the pan.
- Use the parchment paper to lift the bars out of the pan. Cut in desired shapes/sizes.
Notes
- This recipe can easily be made nut-free and is already vegan. To make it nut-free, simply use SunButter in place of the nut butter.
- If it being vegan isn’t a concern, instead of maple syrup, you can use honey or another liquid sweetener.
- If you prefer sweeter bars, I would suggest adding 1/4-1/2 cup brown sugar to the oat base.
SERVE WITH: Yogurt and fresh fruit
Did you make this recipe? Let me know how it turned out for you below! If you liked it, please take a picture and share it on Instagram with the tag #afamilythateatstogether
2 responses to “Fruit and Nut Butter Granola Bars”
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