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Back To School Breakfast Bars

  • 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