snack — kid-approved

Trail Mix Breakfast Bars

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Healthy, filling, naturally-sweetened oatmeal trail mix breakfast bars with rolled oats and whole wheat flour. | nelliesfreerange.com
Healthy, filling, naturally-sweetened oatmeal trail mix breakfast bars with rolled oats and whole wheat flour. | nelliesfreerange.com Healthy, filling, naturally-sweetened oatmeal trail mix breakfast bars with rolled oats and whole wheat flour. | nelliesfreerange.com
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prep time 10 minutes
cook time 22 minutes
yield 24 bars

Overview

Like trail mix, these make-ahead oatmeal breakfast bars are chock full of all your favorite dried fruits, seeds, and nuts, complete with nutritious whole wheat flour, rolled oats, free range eggs, and maple syrup to bind it all together. They'll keep for a whopping three months in the freezer, so you'll always have a healthy and filling snack on hand to throw in the kids' lunchboxes or serve after school!

BY:Yummy Toddler Food

Ingredients

  • 1 cup old-fashioned rolled oats
  • 1 cup whole wheat flour
  • 1 cup dried fruit (see notes)
  • 1/2 cup small seeds and/or chopped nuts (see notes)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 cups milk
  • 2 large Nellie’s Free Range Eggs
  • 1/4 cup maple syrup or honey
  • 1/4 cup Nellie’s Free Range Butter, melted
  • 1 teaspoon vanilla extract

Directions

  • Preheat oven to 350F and line a 9” x 13” pan with parchment paper, leaving at least an inch or two overhang on one side (this will make it easy to lift the bars out of the pan). Coat parchment with nonstick spray.
  • Add all ingredients to a medium bowl and stir until fully combined.
  • Pour batter into the prepared baking pan and smooth with a spatula. Bake for 22-24 minutes, or until the edges are lightly golden brown and the top is firm to the touch.
  • Let cool completely in the pan, set on a wire rack.
  • Once cooled, either slice in the pan or use the parchment paper to carefully lift the bars onto a cutting board. Slice into 24 bars (cutting 4 even rows across horizontally, then 6 vertical rows to make 24 thin bars).
  • Store in an airtight container at room temperature for 3 days, in the fridge for up to 5 days, or in a freezer container or bag for up to 3 months. Thaw in the fridge or at room temperature. You can also individually wrap each bar if desired.

Nellie’s Notes:

If your dried fruit is in large pieces or clumps (ex. whole dried apricots or clumped raisins), cut or break them up to allow for easier slicing of the baked bars. We used a combination of golden raisins and cranberries. You can also use chocolate chips in place of, or in addition to, some of the dried fruit if desired.

Using small seeds makes the bars easy for kids to chew and also easier to slice, so we suggest a mix of sesame seeds, sunflower seeds, and sliced almonds, although you can use all of one type and other small seeds or nuts if you prefer.

For extra nutty flavor, you can substitute peanut butter or sunflower seed butter in place of the melted butter.

For gluten free bars, use a cup-for-cup gluten free flour blend instead of whole wheat flour, and look for certified gluten free oats as well.

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Trail Mix Breakfast Bars

Overview

Like trail mix, these make-ahead oatmeal breakfast bars are chock full of all your favorite dried fruits, seeds, and nuts, complete with nutritious whole wheat flour, rolled oats, free range eggs, and maple syrup to bind it all together. They'll keep for a whopping three months in the freezer, so you'll always have a healthy and filling snack on hand to throw in the kids' lunchboxes or serve after school!

BY:Yummy Toddler Food

Ingredients

  • 1 cup old-fashioned rolled oats
  • 1 cup whole wheat flour
  • 1 cup dried fruit (see notes)
  • 1/2 cup small seeds and/or chopped nuts (see notes)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 cups milk
  • 2 large Nellie’s Free Range Eggs
  • 1/4 cup maple syrup or honey
  • 1/4 cup Nellie’s Free Range Butter, melted
  • 1 teaspoon vanilla extract

Directions

  • Preheat oven to 350F and line a 9” x 13” pan with parchment paper, leaving at least an inch or two overhang on one side (this will make it easy to lift the bars out of the pan). Coat parchment with nonstick spray.
  • Add all ingredients to a medium bowl and stir until fully combined.
  • Pour batter into the prepared baking pan and smooth with a spatula. Bake for 22-24 minutes, or until the edges are lightly golden brown and the top is firm to the touch.
  • Let cool completely in the pan, set on a wire rack.
  • Once cooled, either slice in the pan or use the parchment paper to carefully lift the bars onto a cutting board. Slice into 24 bars (cutting 4 even rows across horizontally, then 6 vertical rows to make 24 thin bars).
  • Store in an airtight container at room temperature for 3 days, in the fridge for up to 5 days, or in a freezer container or bag for up to 3 months. Thaw in the fridge or at room temperature. You can also individually wrap each bar if desired.

Nellie’s Notes:

If your dried fruit is in large pieces or clumps (ex. whole dried apricots or clumped raisins), cut or break them up to allow for easier slicing of the baked bars. We used a combination of golden raisins and cranberries. You can also use chocolate chips in place of, or in addition to, some of the dried fruit if desired.

Using small seeds makes the bars easy for kids to chew and also easier to slice, so we suggest a mix of sesame seeds, sunflower seeds, and sliced almonds, although you can use all of one type and other small seeds or nuts if you prefer.

For extra nutty flavor, you can substitute peanut butter or sunflower seed butter in place of the melted butter.

For gluten free bars, use a cup-for-cup gluten free flour blend instead of whole wheat flour, and look for certified gluten free oats as well.