Homemade Nutri-Grain Bars

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Who doesn’t like a Nutri-Grain bar?  I used to eat them like crazy until I wrote Nutri-Grain Bars Exposed.  If you read it as well, you probably know that they are laden with way too many chemicals and artificial dyes.  So naturally I had to create my own homemade nutri-grain bars.  My homemade nutrigrain bars tastes so much better and it’s made from wholesome ingredients.

nutrigrain bars watermark

Sadly, it took me two tries.

I did some tweaking the second time around and they still didn’t look that pretty, but I thought, what the heck, I will post them!  The second time I learned from my mistakes so hopefully, these will be easy for you to make. I filed them with pureed dates and also with a fruit spread. I personally liked the dates better as a filling, but use what ever you like.

Homemade Nuti-Grain Bars

Homemade Nutri-Grain Bars

Rating: 51

Prep Time: 30 minutes

Cook Time: 13 minutes

Total Time: 45 minutes

Homemade Nutri-Grain Bars

Ingredients

    For the bars:
  • 1 cup almonds
  • 1 cup rolled oats
  • 1 cup white whole wheat (to make these gluten free, sub GF all purpose or GF oat flour and add an extra egg)
  • 1 flax egg (I used a flax egg replacement)
  • 1 tsp vanilla extract
  • 1/4 cup applesauce
  • 1/4 cup maple syrup
  • 1/2 cup coconut oil
  • 2 T almond milk
  • salt to taste
  • For the filling
  • Your favorite fruit spread or 12 medjool dates blended up into a caramel with a bit of water

Instructions

  • Preheat oven to 350.
  • In a food processor, grind up the almonds and oats. Measure them before grinding. 
  • Once they are ground into a slightly course consistency, add them to a bowl with the rest of the dry ingredients. 
  • In another bowl, add the wet ingredients. 
  • Add dry to wet and mix just until combined. 
  • Gather the dough into a ball.  It will be a bit sticky. 
  • Wrap it in plastic and place in the fridge for about 30-60 minutes to firm up. 
  • Once firm, cut a piece of parchment paper the size of a baking sheet, and lay it on the counter.
  • Cut the dough ball in half.  I used a bench scraper to cut mine. 
  • Take one piece and roll it out onto the parchment, putting some plastic wrap between the rolling pin and dough. 
  • Roll it until it is about 1/4-1/2 inch thick. 
  • Spread jam onto the top. 
  • Roll the second ball of dough the same way onto another piece of parchment. Place that onto the dough with the jam. I made sure all the sides were sealed up. Then slice into squares with a pizza cutter. Bake for about 13 minutes. These should last a week or two. You can freeze them as well.  Remember to save your parchment paper.  You can re-use the same piece over and over again.  Enjoy!
http://mywholefoodlife.com/2013/05/15/homemade-nutri-grain-bars/

190 thoughts on “Homemade Nutri-Grain Bars

  1. What is the calorie count for one of these goodies? I would love to try them. Have been trying to make my own whole foods version of Lean pockets. If you need any rye flour, I have a local farmer that has some.
    Thanks for your website, I am enjoying it.

  2. Hi! My little guy has a nut allergy. Do you have any suggestions for alternatives for the almonds and coconut this calls for! Love your recipes! Thanks.

    Rachel

    1. You can probably use another oil for the coconut oil. For the almonds, you can try subbing sunflower seeds.

  3. I just made these for my daughter. She used to want a Nutri Grain bar every morning until we started eating better. She approves! I put an organic blueberry jam inside. I love your site. Thanks for all the yummy recipes.

  4. Thanks for the recipe. I made the gluten free and dairy free version of this and used some homemade raspberry jam as the filling. I was skeptical that my kids would like them (because they never seem to like anything that is a homemade alternative) and I’m glad to say, we all LOVED them!

  5. I blended figs and water for filling and tasted like Fig Newtons. Gosh how I miss fig newton bars and glad this has better ingredients than packaged ones.

  6. These are the best! THank you so much for the recipe! I have been making a huge batch every two weeks for my one year old and then freezing a ton of them. I love this recipe soooo much!

  7. I just stumbled across Your site on a google search for baked carrot oatmeal. I’m so glad I found it, you have so many ideas I want to try out/have been looking for! Can’t wait to try this in the GF version. Thanks! Xx

  8. Thanks for these! They came out better than I expected! I loved the little bit of crunchiness in the crust from not completely processing the almonds and oats. Mine took longer to bake before I felt they were done, though – about 28 minutes. Maybe mine were thicker.

  9. In your recipes if I want to use real eggs rather than flax replacement eggs do I use the same amount of eggs as is called for in the recipes? Thank you

  10. Hello. These look great and I will probably try them…but…l don’t think we share the same nutritional philosophy about added oils. I’d be willing to use some coconut oil, but can you suggest a substitution for at least 1/4 cup of the oil? Thank you!

  11. Hey! I see these say they last about 2 weeks. I plan on freezing some, but should the others be refrigerated or are they okay in the pantry? These were amazing btw! I made the filling just from figs steeped in a little water then blended!

    1. Yes you can freeze them. If you kept these out of the fridge, they would only last a few days. Glad you liked them!

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