Homemade Strawberry Nutri-Grain Bars

“Healthier” Homemade Strawberry Nutri-Grain Bars for all of your snacking needs this Spring and Summer! These sweet treats are made with oats, whole wheat flour, almond flour, brown sugar, vegetable oil, and just a little bit of wheat germ to make these bars healthy…ish. They’re sweet, berry filled, and oh so delicious! The best part is you can use any flavor jam you like! Picture a soft cookie shell, filled with the most delectable, roll your eyes back good strawberry jam…because that’s exactly what these are. The added bonus is that these bars take almost no effort to make! They’re perfectly sweet, jammy, heavy on the berries, super soft, and every last bite is so delicious. Truly the perfect treat to enjoy as an afternoon/after school/homeschool snack or any upcoming Spring/Summer outdoor gatherings with family or friends!

four stacked strawberry nutri grain bars with chamomile flowers, strawberries, and glass of milk behind

About The Recipe

I have always loved Nutri Grain bars. Even as a kid, they were one of my absolute favorite snacks. I mean, I loved fruit snacks as much as the next kid, but I was always eating a Nutri Grain. It was my go-to!

They made a great bar for me to snack on before swimming or dancing, always gave me a little boost of energy, but as I got older…we realized they aren’t exactly as healthy as we once thought they were. So, now that Spring is on the way and we have a whole ton of fresh berries from the farmers market, we decided to try and make our own version of everyone’s favorite childhood snack!

close up of four stacked nutri grain bars on wire cooling tack with strawberries behind

And, to be totally honest, I think these are actually so much better than the store-bought version. They’re not as sweet, have way more jam, and the cookie shell doesn’t totally take over your mouth.

Which is a total win in our book!

But, these bars definitely didn’t come out perfect the first time. The hardest thing to make was actually the cookie shell.

It took a quite a bit of experimenting and rethinking to finally get it right. The first couple were either to crunchy or just too sweet! We wanted a balance in flavors so, we got to work and dug through our pantry. In there, we actually found lots of good ideas! The first being, almond flour.

I know it might seem a little strange, but when you think about it…almond flour adds moisture. Our cookies were dry and crunchy the first few times. So, this was an absolute match made in heaven! But, if you don’t have almond flour, don’t fret! You can just omit the almond flour and use equal parts whole wheat and all-purpose flour.

Another idea was wheat germ. Now, if you haven’t already guessed, this isn’t really a copy-cat recipe. It’s more like an updated/improved version!

The wheat germ is really only to give a little bit more nutrition to what’s supped to be a healthy snack. It’s totally optional, but it does actually make these a little bit better for you.

And, if you’re like me, you’re kinda always looking to eat something sweet that’s “healthy”!

Which is also another reason we made these bars. They’re still the perfect grab-and-go snack or even after-school treat!

Equipment Needed

Ingredients

  • Rolled Oats
  • Whole Wheat Flour
  • Almond Flour
  • All-Purpose Flour
  • Brown Sugar
  • Baking Powder
  • Eggs
  • Vegetable Oil
  • Vanilla
  • Strawberry Jam
ground oats, whole wheat flour, wheat germ, almond flour, strawberry jam, baking powder, brown sugar, vanilla, vegetable oil, and an egg in glass bowls on marble counter

Instructions

In a large bowl, whisk together the dry ingredients.

Whisk together the vegetable oil, eggs, and vanilla in a small bowl.

Combine the wet and dry ingredients.

Divide the dough in half and roll out to about 1/8th inch thick. Cut length wise before cutting across into thirds. Repeat with other half of the dough.

Transfer a cookie onto a lined baking sheet. Spoon about 1/2 Tablespoon of jam in the middle. Place another cookie over the top and seal around the edges. Repeat until no more dough remains.

Bake at 35 for 8-10 minutes, or until the bars are lightly browned. Let cool and serve.

three stacked nutri grain bars on wire cooling rack with strawberries and flowers

Homemade Jam or Store-Bought?

In this recipe, we used homemade! In our opinion, homemade is better because this way, you can control the sweetness…plus, with all of our jams, we add a little bit of lemon juice to give them a little bright pop of flavor! But, store-bought can definitely be used.

How To Store

You can keep these bars in an airtight container or bag and store in the fridge for 1-2 weeks. You could also freeze them for about a month!

Substitutions

  • You can use any flavored jam you like!
  • If you don’t have almond flour, use 1 cup All-Purpose Flour and 1 cup Whole Wheat Flour.
strawberry nutri grain bars on wire cooling rack with one broken open and strawberries behind

Expert Tips

  • The dough needs to be about 1/8th inch thick. Anything thicker or thinner, the bars may not work.
  • Be carful when sealing the bars. Don’t squish the jam out!
  • Don’t over bake them! These bars need to be soft.
  • You can use store-bought or homemade jam.

When you make these Homemade Strawberry Nutri Grain Bars, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

four stacked strawberry nutri grain bars with chamomile flowers, strawberries, and glass of milk behind

Homemade Strawberry Nutri Grain Bars

Traci
Sweet, jammy, healthy...ish, and SO. GOOD. These Homemade Strawberry Nutri Grain bars are so easy to make, the perfect snack, and a great way to enjoy spring/summer berries!
4.86 from 7 votes
Prep Time 10 mins
Cook Time 15 mins
Additional Time 45 mins
Total Time 1 hr 10 mins
Course Cookies and Bars
Cuisine American
Servings 30
Calories 165 kcal

Ingredients
 

Instructions

  • Preheat oven to 350 degrees F.
  • Line 3 sheet pans with parchment paper. Set aside.
  • In a large bowl, whisk together brown sugar, all purpose flour, whole wheat flour, almond flour, rolled oats, wheat germ, and baking powder. Set aside.
  • In a small bowl, beat vegetable oil, eggs, and vanilla until combined.
  • Stir wet ingredients into dry ingredients.
  • Divide dough in half.
  • Roll out each portion of dough separately to about 1/8" thickness.
  • Trim edges and cut into rectangles.
  • Repeat with remaining dough, re-rolling and recutting as necessary.
  • Place rectangles 2 inches apart on prepared baking sheets.
  • Top each rectangle with 1 1/2 teaspoons jam.
  • Top with another rectangle of dough.
  • Press edges together to seal.
  • Bake for 12-15 minutes, until just starting to brown.

Notes

Substitutions:
  • You can use any flavored jam you like!
  • If you don't have almond flour, use 1 cup All-Purpose Flour and 1 cup Whole Wheat Flour.
Expert Tips:
  • The dough needs to be about 1/8th inch thick. Anything thicker or thinner, the bars may not work.
  • Be carful when sealing the bars. Don't squish the jam out!
  • Don't over bake them! These bars need to be soft.
  • You can use store-bought or homemade jam.

Nutrition

Serving: 1BarCalories: 165kcalCarbohydrates: 24gProtein: 2gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 11mgSodium: 46mgPotassium: 58mgFiber: 1gSugar: 13gVitamin A: 16IUVitamin C: 1mgCalcium: 38mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

5 Comments

  1. 4 stars
    Hii! I’m making these now and in stead of vegetable oil, I used canola oil and my dough is very oily. I wonder if the oil change made the difference… When I roll it out, it’s very sticky and a little difficult to handle.

    They’re in the oven now, so we’ll see how they turn out! 🙂

    1. Hi Elizabeth! The dough was oily because of the change in oils. Our recipe is formulated specifically for vegetable oil, and canola oil has different properties. Let us know how it turns out! Thanks for making our recipe 🥰 x, Caylie

  2. 5 stars
    This recipe is amazing!!!! My 22 month old is in love with nutri grain bars & wants to eat one every morning for breakfast. I made these and now I don’t feel so bad about letting him eat the homemade version! Detailed directions and easy to follow! I’m about to make a batch to freeze!