Monday, July 11, 2011

Rhubarb Breakfast Bars

Last week at the grocery store, I picked up a package of Nutri-Grain bars. I couldn't even count the number of ingredients on the package and "high fructose corn syrup" was a prominent ingredient.

Urg.  And these are marketed as "healthy" snacks or a wholesome "breakfast on the go"?

Just looking at the label was another reminder of why we cook almost everything we eat from scratch.  It's amazing to know exactly what is in your food and feel good about eating it and sharing it with others.

These bars are healthy enough to be eaten for breakfast, and with just enough sweetness to enjoy for dessert.

{Updated - July 18, 2011}

Rhubarb Breakfast Bars

Crust and Topping
1 1/2 C whole wheat flour
1 1/2 C oats
3/4 C brown sugar
1 tsp. baking powder
1/2 tsp. salt
1/4-1/3 C applesauce
5 T butter, divided {and melted}


8-10oz rhubarb sauce*

Begin by mixing together the whole wheat flour, oats, brown sugar, and baking powder in a large bowl.  

Once well mixed, divide the dry mixture.  Remove 1/3 of the mixture and place it in a smaller bowl.
With the remaining 2/3 of the oats/flour, add in the applesauce.

Then, add in 2 T melted butter.  Mix until crumbly.

Press the crumbly mixture into a lightly greased 9x13 glass baking dish.

Mix the 1/3 of the oats/flour mixture with the remaining 3 T melted butter.

Pour the 8 oz {feel free to use more, if you want a more gooey/thick center} of rhubarb sauce over the top of the crust.

Spread the filling evenly over the crust.

If desired, sprinkle some fresh blueberries over the top. We did on 1/3 of the pan.

Top with the oat-butter topping mixture.

Bake the bars in an oven pre-heated to 375.

Bake for 35-40ish minutes, until bars are lightly browned.

Slice into bar-sized pieces.

Serve warm right away, or allow the bars to cool and serve at room temperature.

If you wish to enjoy these as a dessert -- ice cream makes an excellent addition.

*In response to comments, there are many filling ideas you can use for these bars other than rhubarb sauce.  The easiest way is to use your favorite jam, otherwise, I recommend making a berry sauce.  I would just up the corn starch to make the sauce thick by adding an additional 1 T.

Linked to: Tasty Tuesday, Tasty Tuesday (2)


  1. These look great! I have been looking for a bar to make myself that resembles Nutrigrain bars. My kids love them but as you pointed out they are not the healthiest! I will definitely be trying these!

  2. These look delish! I too have a hard time with packaged foods - I just can't stand all the unknown ingredients in them! Yuck! Home made is the best! I'm going to try these!

  3. Do you have some ideas of what other things I could use for the rhubarb sauce? It looks thinner than jam.

  4. These look terrific - definitely going to give them a try soon!! Thanks for the recipe.

  5. We're gonna have to try breakfast/snack items are always fun!

  6. This looks so good. I would love it if you came over to Cast Party Wednesday tomorrow and shared some of your recipes with us.
    I hope to see you there!

  7. I tried making these this morning and they did not cover a 9 x 13 pan. I was wondering if there should be more flour or oats? I ended up using a 11 x 7 pan and they were still pretty thin compared to your gorgeous pictures. Help please! What did I do wrong? :)

  8. I was wondering the same thing. I couldn't get it to cover my 9x13" pan. Should we double the ingredients for a 9x13 pan?

  9. Now you ladies have me thinking. I'll try making them again soon, but, yes - I would double the recipe for a 9x13 or use it as is for a 8x8.

  10. I actually made mine in an 8x6 pan and used all fruit raspberry jam as the filling. (I had some that needed to be used up.) They were DELICIOUS!!! Way better than any of the pre-packaged variety I have tried. YUMMY!

  11. These look wonderful!! I have some organic strawberry jam I could use. My son would really like these too.

  12. You are my new hero! Since finding your site I very rarely make anything other than what I find here. I have also begun to make 90% of what we eat from scratch- thanks to you! Thank you for the ideas for a filling other than rhubarb!


Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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