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Homemade Strawberry Nutrigrain Bars Recipe

Homemade Strawberry Nutrigrain Bars

These homemade bars feature a tender crust with a spiced strawberry and date filling, perfect for a nutritious snack or breakfast. Warm spices and a hint of rum enrich the naturally sweet center.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breakfast, Snack
Cuisine American
Servings 16 people
Calories 180 kcal

Equipment

  • 1 food processor for mixing dough and filling
  • 1 small saucepan
  • 1 Rolling Pin
  • 1 baking sheet lined with parchment paper
  • 1 piping bag with round tip for filling
  • 1 wire rack
  • 1 plastic wrap

Ingredients
  

  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/3 cup plus 1 tablespoon brown sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 6 tablespoons unsalted butter very cold and cubed
  • 1 teaspoon vanilla extract
  • 2 eggs whisked
  • 6 ounces fresh strawberries
  • 4 ounces pitted Medjool dates
  • 1/4 cup spiced rum
  • 1/2 tablespoon honey
  • Zest and juice of half a lemon
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • Pinch of salt

Instructions
 

  • Combine all-purpose flour, whole wheat flour, brown sugar, baking powder, and salt in a food processor and pulse to mix.
  • Add cold cubed butter and pulse until mixture resembles coarse crumbs with pea-sized pieces.
  • Add vanilla extract and about three quarters of the whisked eggs, then pulse until dough just holds together without being sticky.
  • Add remaining egg gradually if dough is too dry to form.
  • Shape dough into a rectangle, wrap in plastic, and chill in refrigerator for 30 minutes to 2 hours.
  • Preheat oven to 350°F (175°C).
  • Place strawberries, dates, spiced rum, honey, lemon zest and juice, cinnamon, cloves, nutmeg, and salt in a small saucepan and stir.
  • Bring filling mixture to a simmer over medium heat, reduce to low, and cook uncovered for about 15 minutes, stirring occasionally, until thickened with no bubbling liquid.
  • Let filling cool slightly, then blend in a food processor until mostly smooth.
  • Divide chilled dough into four equal parts. On a lightly floured surface, roll each into a 9-inch by 4-inch rectangle.
  • Pipe two parallel stripes of filling side by side down the center length of each dough rectangle, leaving short margins at the ends.
  • Fold dough edges over filling, pinch seams and ends tightly to seal, then place seam side down and gently roll to flatten bars evenly.
  • Transfer logs seam side down to a parchment-lined baking sheet.
  • Bake for 18 to 22 minutes until bottoms are lightly browned.
  • Cool bars completely on a wire rack before slicing each log into four bars.

Notes

  • Use very cold butter for a flaky crust.
  • Add eggs gradually to avoid sticky dough.
  • Omit or substitute rum for non-alcoholic version.
  • Ensure filling is thick to prevent leakage.
  • Chill dough well for easier handling.
  • Store bars airtight at room temperature for 3 days or refrigerated up to 1 week.