Back To School Breakfast Bars

(2 votes)
3 minutes
September 24, 2021
Carole Jones
Less than two weeks to go and our house is in a frantic rush to:
  1. Do everything fun we haven’t had time for yet this summer.
  2. Enjoy the guilt-free chances to stay up late because we can sleep as late as we want the next morning.
  3. Complete the millions of back to school preparations without letting them put a damper on the last days of summer.
Back To School Breakfast Bars

On top of the above mentioned list, I have begun to feel the pressure of providing my kids with “Back to School Food.”

How does that differ than regular food?  It needs to be already prepared, so it fits into the Grab-It-And-Go category that is essential for kids and food during the school year.

So over the next few weeks, I will be sharing with you my favorite school recipes that work for our family.  Both quick breakfasts and our favorites for the lunch box as well.

Hopefully, we will all benefit by having a bit less craziness and a lot more time to pretend it is still summer 🙂

Back To School Breakfast Bars

These bars are hands-down my kids favorite recipe.  I first posted a more “treat-like” version of this recipe a few years back that I packed full of mini M&M’s, chocolate chips or mini marshmallows.  Again, my kids adore them.

Awhile back, I decided to play with the recipe a bit to make them more appropriate for breakfast and this was my grand slam result.  Tons of dried fruit, ground flax seed, less sweetener and butter.  Still amazingly chewy and addicting!!!

Please don’t tell me your kids won’t eat dried cranberries, apricots and dates.  YOU JUST NEED TO CHOP THEM SMALL ENOUGH….they will never know.  Even my boy who “hates raisins” devours these because when he asks if there are any raisins in them, I can honestly tell him “no” 🙂


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Back To School Breakfast Bars

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  • Yield: 12 bars 1x


  • 1 1/2 C quick oats – or pulse whole oats in a food processor
  • 1/2 C Rice Krispies
  • 1/4 C ground flax seed
  • 1/2 C dried apricots – diced small
  • 1/2 C dried cranberries – diced small
  • 1/2 C dates – diced small
  • 1/3 C coconut
  • 1/2 C brown sugar
  • 2 Tb honey
  • 6 Tb butter, room temperature
  • 1/2 tsp vanilla
  • 1/2 tsp salt


  1.  Preheat oven to 325 degrees.
  2. In the bowl of your mixer with the paddle attachment, mix together all the ingredients until the butter is evenly distributed.  Pour into an ungreased 9 x 13 pan and press down firmly all over until the bars are level and well packed into the pan.
  3. Bake for 16-18 minutes.  As soon as it is removed from the oven, use a bench scraper or metal spatula to press down into the bars to score them into the desired size.  Once they have cooled completely, then use a knife to cut on the scored lines.


**You can also double this recipe and bake it in a 1/2 sheet pan for 18 minutes

  • Author: Carole Jones


  • Serving Size: 1 bar
  • Calories: 250
  • Sugar: 18g
  • Sodium: 110mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 15mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.


9 years ago

we have a coconut allergy in our house but I really want to make these. Substitution ideas?

9 years ago

Wendi – You can just use more rice crispies or oats! -Carole

9 years ago

Excited to try these! My kids love granola bars and I only have one other recipe. I like to mix it up. 🙂 I made a double batch and have them in the oven now. I added chopped almonds and chocolate chips instead of dates and apricots (using what I already had in the pantry). Do you know if these freeze well?

9 years ago

Yes. They are even better frozen (IMHO).

9 years ago

My family loves, loves, loves these! I’ve made about 8 batches so far. I wrap them individually and place in a large freezer bag in the freezer, then just pull one out in the morning to place in child’s backpack for morning snack. I can’t resist them either. I actually prefer to eat them frozen. We’ve played around with several different types of cereal and granola and different dried fruits.. It all works well if you just crumble or chop it finely. We’ve also been bad and added 1/3 cup of mini chocolate chips. Yummy. To keep them from crumbling, you must press them down very compactly. I do this before and after baking. Thanks for this recipe. It is a keeper!

9 years ago

So glad you found a recipe everyone loves Katie! I agree that they are sure hard to resist. Thanks for your comment

9 years ago

Looks great! Gonna give it a try tomorrow with what I have in the pantry. Sounds like a lot of butter though, any suggestions for substitutions? Applesauce? Thanks.

9 years ago

Jenn- you could try applesauce but your results will be quite soft and not stay together. You could use coconut oil instead of butter and reduce the amount a little bit.

9 years ago

YEAY!! Finally a kid friendly bar that doesn’t have nut butter in it!
can t wait to try these! 🙂

9 years ago

So glad you are going to give them a try! I also have a no bake version as well that doesn’t use any nut butter. You can find them easily under my “Top 10 Recipes” link at the top of my page

9 years ago

I just tried this recipe for my kids yesterday. Its absolutely yummy . Its a hit with the whole family. Infact i have to make another recipe and probably double it this time. Thanks.

9 years ago

Love to hear that Nafeesa! Look around and find some more recipes to try out

9 years ago

Hi Carole, I have been looking for a healthy breakfast bar for my one and half year old daughter and this looks ideal!
I would very much appreciate your thoughts on the below.
Can I replace the rice crispies with more pulsed whole oats? If not, how can I avoid any other cereal in it?
I was hoping to make it more protein packed (specially as she wont eat eggs easily). If I added eggs to it, what other changes/additions would you suggest so it does not ruin the consistency? Looks like the flaxmeal is serving as a binder too, and I would like to keep that.
Thank you very much!

9 years ago

You can use more oats, the result will just be a bit more sense and dry Sangitha. I cannot see any way to add eggs to this and still make them work. If you are looking for protein, you could always add a bit of whey protein powder to the mixture

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9 years ago

[…] Breakfast Bars | My Kitchen Escapades – Instead of a store-bought granola bar, try this recipe for a healthier back to school breakfast for the kids! […]

9 years ago

Do you have calorie count on them?

9 years ago

Hi Rashida! I don’t have nutritional information but there are a lot of wonderful online calculators that will give you all the stats you are looking for. I hope you enjoy these! -Carole

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