Fruit And Grain Bars Recipes
COPYCAT NUTRI GRAIN BARS
Copycat Nutri Grain Bars. Soft, oatmeal bars filled with delicious, homemade fruit jam. These are so good that you will never want to buy store breakfast bars again.
Provided by SugarSpicesLife
Categories Breakfast
Number Of Ingredients 16
Steps:
- In a large sauce pan over medium-high heat, combine berries, lemon juice and sugar.
- Stir very frequently. As the berries soften, use your spoon to squish them a bit.
- Once mixture comes to a boil, use a thermometer to measure temperature. When the mixture reaches 220 degrees, remove from heat. This will take about 15 minutes.
- Allow filling to cool completely before using for bars.
- In a large bowl or base of stand mixer, stir together almond flour, 1 cup of all purpose flour, corn starch, oats, salt, baking powder and cinnamon.
- Once combined, add melted butter, coconut oil, vanilla, eggs, honey, and 1/4 cup milk. Beat until a soft dough forms, about 3 minutes.
- Form dough into a ball as best you can (the dough is very sticky), and cover in plastic wrap. Place in refrigerator for at least two hours.
- Flour a working surface with about 1/4 cup flour (I use a Wilton fondant mat). Using your hands, spread out dough as best as you can. Sprinkle top of dough with extra flour and roll to about 1/8-1/4" thickness.
- Cut dough into 4 inch by 4 inch squares.
- Preheat oven to 350 degrees. Cover a cookie sheet with parchment paper or a silicone baking mat.
- Fill bars with about 2 tbsp of filling in the center of each square. Turn two sides of square in toward each other so that it makes a rectangle. Gently squeeze ends of the rectangle together to seal in the filling.
- Place rectangle seem side down on prepared baking sheet.
- Brush tops of bars with remaining milk. Bake for 15-18 minutes, or until bars are starting to turn a light golden brown.
Nutrition Facts : Calories 293 kcal, Carbohydrate 34 g, Protein 5 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 45 mg, Sodium 134 mg, Fiber 3 g, Sugar 14 g, ServingSize 1 serving
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