Whole Grain Fruit-Filled Bars

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Homemade Whole Grain Fruit-Filled Bars are the perfect back to school treat! Kids and adults will gobble up these bars!

Homemade Whole Grain Fruit Bar Recipe on twopeasandtheirpod.com

Labor Day is over which means it’s time to get back to school and back to the grind. I tried to ignore it for as long as I could, but I can’t pretend anymore! School is in full swing and that means it’s time to wake up early, pack school lunches, do homework, and go to bed early. Caleb isn’t old enough to go to school yet, but I still feel the need to get back to our regular schedule. We kind of let things go during the summer months. We are more flexible with our work schedule, naps, bedtime, and even diet. I ate a few too many desserts in Jackson Hole🙂

Back to school doesn’t mean we can’t have fun though! To kick off our “school” year and new routine we made Whole Grain Fruit-Filled Bars. These bars are fun to make and fun to eat!

Homemade Whole Grain Fruit-Filled Bar Recipe on twopeasandtheirpod.com

The recipe for Whole Grain Fruit-Filled Bars comes from Catherine McCord’s new cookbook, Weelicious Lunches. Catherine’s first book is a favorite at our house so when she told me she was writing a second book all about healthy lunches, I started counting down the days until release date. Well, it’s here and the book is fabulous!

Homemade Fruit-Filled Bar Recipe on twopeasandtheirpod.com

Weelicious Lunches is filled with healthy and fun recipes, lists of lunchbox favorites, facts on food allergies, and tips for picky eaters. Catherine’s recipes are sure to make even your pickiest eaters happy! Plus, there is a chapter dedicated to Peanut Butter & Jelly. I am going to be tackling that chapter very soon:)

Homemade Fruit-Filled Bars on twopeasandtheirpod.com #recipe

But let’s talk about these Whole Grain Fruit-Filled Bars. I never buy packaged granola or fruit bars at the store. Most bars have ingredients that I can’t pronounce and are expensive so I stay away. I always make homemade granola bars, but haven’t tried making a fruit bar. So when I saw Catherine’s recipe for Whole Grain Fruit-Filled Bars I knew I had to try them!

Homemade Fruit-Filled Bars on twopeasandtheirpod.com

There are only seven ingredients in these bars and I can pronounce all of them:) I love that they are made with whole wheat flour and oats. You can use your favorite jam or fruit preserves for the filling. I went with homemade triple berry jam that our friends gave to us.

Homemade Fruit-Filled Bar Recipe on twopeasandtheirpod.com Great back to school treat!

The bars have a buttery whole grain crust with a sweet fruity filing! They are the perfect treat for school lunches or an after school snack. They are easy to pack and will keep in the refrigerator for up to a week. So you can make a pan and ration out the bars during the week.

Homemade Fruit-Filled Bar Recipe on twopeasandtheirpod.com So much better than store bought!

I tried to ration out our bars, but they went quickly. Caleb wanted a taste as soon as they came out of the oven!

Whole Grain Fruit-Filled Bars are the perfect back to school or anytime treat. I know we will be making these homemade fruit bars all of the time!

And make sure you check out Catherine’s blog, Weelicious, for more healthy kid-friendly recipes! And if you want a daily dose of lunch inspiration follow Weelicious on Instagram. Every day Catherine posts a photo of a healthy lunch box. She has the best ideas! I want to be Catherine when I grow up!

Whole Grain Fruit-Filled Bar Recipe on twopeasandtheirpod.com So much better than store bought!

Whole Grain Fruit-Filled Bars

Homemade Whole Grain Fruit-Filled Bars are the perfect treat for school lunches, an after school snack, or grabbing on the go!
5 from 1 vote
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Servings
16 bars

Ingredients

  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups old-fashioned oats
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon salt
  • 3/4 cup cold unsalted butter, chopped into 1/2-inch cubes
  • 2 tablespoons cold water
  • 3/4 cup fruit preserves or jam

Instructions

  1. 1. Preheat the oven to 350 degrees F.
  2. 2. In the bowl of a food processor, combine the flour, oats, brown sugar, and salt. Pulse for 30 seconds.
  3. 3. Add the butter and cold water and pulse until the dough holds together when pressed.
  4. 4. Grease a 9x13-inch baking dish, line it with parchment paper, and grease the parchment paper.
  5. 5. Divide the dough mixture in half and press half into the prepared baking dish, using the back of a spatula to press down evenly.
  6. 6. Spread the preserves evenly on top of the dough. Sprinkle the remaining dough evenly on top of the preserves and gently press down using the back of a spatula.
  7. 7. Bake for 45 minutes, or until golden brown.
  8. 8. Cool, cut into 1 1/2 x 4-inch bars, and serve.
  9. Note-bars can be stored at room temperature up to 3 days or refrigerated for up to a week.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I second Katie’s question (glad I’m not the only one out there). Would definitely like to try these; maybe a friend with a food processor is the answer.

  2. I can’t wait to try these. My 18 month old likes cereal bars and we get them for convenience’s sake but those ingredients are awful. I think he will love these and they look easy. I can’t wait to buy Catherine’s book!

  3. Made these today! So easy to make and they are yummy. Used the homemade blackberry jam my husband made this summer. I think I would add a little more jam next time!

  4. These bars are fantastic. I make a coconut one but wanted to try this one. My kids loved them!!
    I’m a Tennessee girl thats been following you all for the past 7 years. Thanks for all the great recipes. I also made the COCONUT BLUEBERRY MUFFINS this morning….I was on a TP&P kick and they are FABULOUS too. 🙂

  5. I just finished canning loads of fruit jam and now this is a wonderful way to use it instead of just toast! Hooray, I’m making some tomorrow

  6. My mum always made something like this, but with homemade apricot preserves. Us kids loooooved taking huge bites of them and gobs of apricot would gush out the sides 🙂 Dogs didn’t mind cleaning up after us, either

  7. Made these last night with my 5 yer old. I do not have a food processor so the crust was a little bit of work but well worth it, they turned out delicious! My daughter could not wait til they cooled off so he had one warm and loved it. I had one this morning for breakfast and also loved it. Thnks for having the recipe. The only things changed was I used about 1 cup of fruit preserves because 3/4 just didn’t look like enough to us.

  8. Is there something that I can substitute for the butter? I was thinking applesauce, but I am unsure on the consistency and how much of the applesauce to use? I made these last weekend and me and my husband ate them throughout the week for breakfast and they are awesome!!!! Just trying to reduce the butter.

  9. I made these with ground hazelnuts and raspberry jam and when the came out of the oven, I cut them into long triangles and drizzled them with dark and white chocolate with some candy balls. They were the very cutest vegan Christmas cookies 😀 I used coconut oil in place of butter 😉

  10. I made a half batch and there’s nothing left. No kids to excuse that on…theses are definitely going to be made again. I bet they’d be great with some crystallized ginger or lemon zest in the crust.

  11. I just made these today with my homemade strawberry preserves and they are delish! My two teenaged boys think so too. 🙂 I’m tired of buying various bars and things that have all kinds of weird ingredients in them, so these are a refreshing easy change! I calculated a large sized bar at 6 WW points, and even a smaller size would be a great snack! Thank you for sharing this great recipe.

  12. Hi!
    Any idea if applesauce in place of some or all of the butter would work? That’s an awful lot of butter!
    thanks!

  13. Love these! I had done several variations with preserves and my husband asked if I could make some with apples. I’d never heard of “apple preserves”, but I did find some chunky applesauce. I added cinnamon to the crust when I made them for him and they came out tasting like an apple crumble! It was delicious! Great recipe, thanks for sharing!

  14. I’ve made these 2 weekends in a row now and they never seem to last more than 3 days in our house (2 adults, no kids), no matter how small we cut them up. So yummy with milk or tea.

    I’d love to know if we could replace/cut back on the butter, too, like Elizabeth. Love these bars, but so much butter!

  15. These bars are delicious!

    I used jam on half the pan, and sliced fresh strawberries on the other half. Both versions were delicious, but the strawberry half was a bit floppier than the jam half. 🙂

    I also subbed 1/2 cup almond flour for 1/2 cup of the whole wheat flour because I have blood sugar issues.

  16. I made these last night since school started again today, and they are totally delicious! I used lingonberry jam, and it is super yummy. I know I’ll have lots of fun playing with different flavors in the future. They were so easy, my son will be able to make them too. 🙂 Thanks so much for sharing the recipe!

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