Nutritious 'Cereal' Bars

11
Aug

Nutritious ‘Cereal’ Bars

Nutritious and Gluten free 'cereal' bars loaded with blueberry preserves.

Did you know the Nutri-Grain Bar slogan is “Take Care of You”? I guess Kellogs didn't get the memo that soy, corn syrup, corn starch, and “enriched” flours are really hindering your well-being rather than “taking care of you.” This recipe for my Nutritious ‘Cereal' Bars will make you feel good about what you are eating!

I'm not usually one to bash commercial food items sold in mass amounts at grocery stores, but after making a Paleo and SCD remake of these ever popular bars, I can't help it! I haven't eaten one myself in over 10 years, but these bars were frequently a component of our school lunches. My mom didn't know any better at the time, and bought into the “Nutri” part of the name thinking she was feeding us nutritious food. No wonder I have a digestive disease! Just kidding Mom, it's not your fault. Love you.

As a new mom, I too briefly fell into the trap. I bought my son the Trader Joes version of these bars for about a month and then finally read the ingredients and tossed them out. He now enjoys making (and consuming!) these ‘cereal' bars with me. Every time he hears the mixer come on, he runs into the kitchen asking to cook with me. How could I deny him the chance to partake in making a treat that will make him happy and also nourish his body? The best part – these nutritious ‘cereal' bars are full of heart healthy fats and fiber. Swap the blueberry preserves for any pectin-free/refined sugar-free jam of your choice!

*For a quicker process, leave both of the dough pieces as large squares and spread all of the fruit preserves on the bottom square leaving a ½ inch border. Lift the parchment paper with the top square and carefully flip it on top of the bottom square. Seal the edges as described above, and bake it for 12 minutes. Cut into rectangles after it has cooled. You will be left with exposed sides where the jam will show with this method, but they will taste just the same.

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Nutritious ‘Cereal’ Bars

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 6-8

Cuisine: American

Category: Breakfast & Brunch

PREP TIME: 15 mins

COOK TIME: 12 mins TOTAL TIME: 27 mins

Ingredients:

¾ cup blanched almond flour
½ cup coconut flour
2 tsp finely ground flaxseed + 1 tbs for dusting*
½ tsp baking soda
½ tsp cinnamon
¼ tsp sea salt
¼ cup coconut oil, room temperature
¼ cup honey or maple syrup
2 large eggs, room temperature
1 tsp vanilla extract
1½ cups blueberry preserves
3 tbs water

*flax gives these bars the texture of wheat or bran flakes – Omit for SCD and add ½ tsp extra coconut flour

Instructions:

Warm the fruit preserves and water in a saucepan over medium-low heat while you prepare the dough.
Combine the flours, 2 tsp flaxseed, baking soda, cinnamon, and salt in a small bowl.
Combine the coconut oil, honey, eggs and vanilla extract in a large bowl and beat for 30 seconds on medium-high until creamy.
Slowly incorporate the dry ingredients beating until well combined, about 1 minute.
Divide the dough into two parts and shape into balls. Place each ball on a piece of plastic wrap and flatten into a disc. Wrap tightly and chill in the refrigerator for 20 minutes.
Remove the fruit preserves from the stove and cool to room temperature.
Preheat your oven to 350 degrees Fahrenheit.
Remove one disc from the fridge and place it on a piece of parchment paper. Place another piece of parchment over the disc, then roll it with a rolling pin in both directions until you’ve reached a ¼ inch thickness.
Using a pizza cutter, cut the circle into a large square, then into smaller rectangles about 4in x 2in.
Spread 2 tablespoons of the fruit preserves on each rectangle, leaving a ½ inch border.
Remove the other disc from the fridge and repeat steps 8&9.
Use a spatula to carefully lift each rectangle of dough and place it on top of the rectangles with the fruit on them.
Dip your fingers in a little water and gently seal the bars on all sides by pressing the two rectangles together on the edges.
Transfer the parchment paper with the bars onto a baking sheet and bake at 350 degrees Fahrenheit for 12 minutes.

Keywords: breakfast, dairy free, gluten free, paleo, scd, snacks, vegetarian, nutritious

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166 Responses to “Nutritious ‘Cereal’ Bars”

Unfortunately due to the volume, Danielle is not able to answer every question,
comment, substitution inquiry, or provide nutritional information

Cassidy @ Cooking Gluten (& Dairy) Free

I can’t wait to try these… they came just in time!!! They looks absolutely beautiful and delicious 🙂
August 11th, 2012 Reply
Lauren @ Empowered Sustenance

I can’t believe how much these look like the “real thing”! I can’t wait to try this recipe!
August 11th, 2012 Reply
Brenda

Could these be filled with chocolate?
August 11th, 2012 Reply
- Angel
  
  Im sure you could use chocolate. I am using Blended plums. and they look AWESOME!
  October 22nd, 2012 Reply
Alexis R

Is almond flour good to use in a nut free environment? I would love to makes these for my son to pack for a snack at school but his class is a nut free class. Thank you!! My husband saw a picture of these and pretty much drooled all over the computer! 🙂
August 11th, 2012 Reply
- Rebeca @ The Average Parent
  
  almond flour consists of ground up almonds, so it would not be safe for people who are allergic to nuts.
  August 11th, 2012 Reply
Sheryl

Cannot wait to hear how these turned out without the flax!!!
August 11th, 2012 Reply
Nancy

Can you substitute gf all purpose flour, and if so how much?
August 11th, 2012 Reply
- Against All Grain
  
  I’m not sure – this is a grain-free site so I only use grain-free flours
  August 11th, 2012 Reply
Deanna

Looks delicious. I should really have a stash of these in the freezer for the kiddo.
August 11th, 2012 Reply
Skye M.

We are nut-free. What subs would you recommend for the nut flours and coconut oil? Gluten-free all purpose mix and vegetable oil?
August 11th, 2012 Reply
- Robin
  
  I would use palm oil before using any sort of vegetable oil.
  August 12th, 2012 Reply
  - Allie
    
    Coconut is not normally considered a nut, if that is the reason you are not using it.
    August 13th, 2012 Reply
    - Skye M.
      
      Thanks for the reply; coconut is considered a tree nut, although allergies are rare. We unfortunately are one of the rare ones, and also have allergies to other tree nuts as well, including almonds (and peanuts, too). So we stay must away from effectively all nuts.
      August 13th, 2012 Reply
      - Rachel H
        
        IF you are allergic to nuts AND coconut, then you won’t really find any baked goods suitable for you here. Try the GF bloggers, like Gluten Free Girl, Gluten Free Goddess, etc.
        
        When baking grain free, the most common sub is nut flours/meal . . . flax alone is not pleasant, not much else left.
        September 25th, 2012
- Shelley West
  
  Sunflower flour may be a good sub for the almond flour. I’m going to try that since my son has an almond allergy. You could probably use butter or ghee in place of the coconut oil.
  April 14th, 2013 Reply
Caralyn @ glutenfreehappytummy

oh my gosh those look PERFECT! holy cow. i used to love nutrigrain bars — can’t wait to try these!
August 11th, 2012 Reply
Deanne Johnson

These look so yummy!! However, I am allergic to almonds, so I can’t use the almond flour. Any good substitutions that I could use??
August 11th, 2012 Reply
- Kim
  
  Have you considered pumpkin seed flour? It yields a little stronger taste, but gives me that almond flour alternative. I grind my seeds in a small coffee grinder. Others have used sunflower flour made by grinding the sunflower seeds in the same way. Lastly, others have used mild tasting bean flours either mixed with ground flax seed or just by itself, in lieu of almond flour. It takes some experimentation to see what you can best handle. Keep in mind, these substitutions will change the taste of the recipe.
  Kim
  February 20th, 2013 Reply
  - Against All Grain
    
    I’m actually going to start experimenting with pumpkin seed flour soon.
    March 18th, 2013 Reply
  - Deanne Johnson
    
    Thanks so much for your reply! I am also allergic to pumpkin, so won’t be able to try the flour. However, I love the idea of bean flour with flax meal mixed in. Thanks for your helpful ideas!
    March 20th, 2013 Reply
Alison Lewis

just found your site. I am a fan!
August 11th, 2012 Reply
Jennifer

These are great! I just stumbled across your blog recently and love it. I can’t wait to try these. I just hate it when companies and grocery stores advertise their products as if they were healthy for you when they are anything but.
August 11th, 2012 Reply
Robin

This is a really involved recipe but I bet it’s worth it! Really fantastic and I will be trying these very soon! What a great quick breakfast snack!
August 12th, 2012 Reply
Gem Ross

You.Are.A.Genius. thank you for sharing this and so many other great ideas.
August 12th, 2012 Reply
suzi

Yuuuuuuuum they look so good. I am going to try it with passionfruit preserve mmm 🙂
August 13th, 2012 Reply
Apryl

You just totally saved my converting my youngest son. He loves those bars, but doesn’t get them any more know that I know better. But if I can tell him this is a good for him version, he’ll be all over it!
August 13th, 2012 Reply
Louise

These look delicious and wholesome … any idea what the numbers are for carbs etc?
August 13th, 2012 Reply
Sarah @ My Sleepy Kitchen

Ah, I remember the days when NutriGrain bars were our healthy snack too… back in the day when I was forced to have the meat version of Chef Boyardee in my school lunch (instead of plain) because it had “protein” in it! Learning about nutrition is definitely a process – and (unfortunately) involves scrutinizing labels, despite claims of “taking care of you,” etc..
These look amazing and probably are even better than the original! Thanks for the gluten free version
August 13th, 2012 Reply
Di

So loved watching your video Danielle. Can’t wait to make the bars!!
August 14th, 2012 Reply
Charity

You are my favorite ever. (not just bc we are both blonde headed young moms with adorable little sons!!) but because you’re real. LOVED the video and your recipes So worth my time bc I am soo a visual learner. Thank you!!!
August 16th, 2012 Reply
moriah

I made these this AM and got 4 thumbs up. 4 out of 4 is very rare in this house – and I’m going for 5 out of 5 once my oldest son wakes up 🙂 THANKS for yet another delicious and nutritious recipe! You rock!
August 19th, 2012 Reply
Ruth

A few questions – can I leave out the sugar (subsitute with stevia) and can I add mashed fresh fruit to these instead of jam?
August 21st, 2012 Reply
- Carlie
  
  Ruth- I can’t have honey or any other form of sugar, so I went for it anyway and substituted with Stevia until the batter was sweet (I didn’t measure but it was probably around 1/2 cup) I also followed her recipe for the blueberry preserves and again used Stevia instead of honey (enough to make it tasty sweet!) and my bar turned out fabulously! Also, just today I found a honey substitute from Nature’s Hollow made with xylitol. It’s actually very good, and I’m trying it out in some recipes right now 🙂
  August 23rd, 2012 Reply
Jen

Danielle ~

These look beautiful and delicious all at the same time! I love your photography and my mouth is literally watering right now. I can’t wait to try the SCD version for my kiddos. Did you make the preserves you used in the video? Looked like strawberry? I’ve got to get my hands on some coconut flour. Can you recommend a particular brand?

Thanks again-
Jen
August 23rd, 2012 Reply
Sarah Butcher

I have shredded coconut can I put it thru the food processor and use that or what to sub for the coconut flour?
August 29th, 2012 Reply
- Against All Grain
  
  You need to purchase coconut flour. Any health food store will carry it or there are plenty of online resources as well
  November 5th, 2012 Reply
Lesley

What role does the egg play in this recipe? We have an egg allergy & cannot use most commercial egg replacers due to the potato starch.

I am so exicted to find this recipe. My son is allergic to dairy, egg, wheat, whey, potato, rice, & peas. He loves cereal bars & cannot have them anymore! Thank you!
August 29th, 2012 Reply
- Against All Grain
  
  It helps make the dough rise a bit and also makes it strong and hold together. You may be able to use a flax “egg” but I haven’t tried it. Please come back and let us know if you have success subbing it!
  August 29th, 2012 Reply
Kristina

My son and I made these today and he LOVED them!! (And so did my hubby as a dessert goody!) My son told me it felt like he was eating gluten again – the mark of a true success in the grain free world 🙂 Thank you so much for coming up with such an amazing recipe!!
August 29th, 2012 Reply
Lindsey @ Thrive Blogger

I just made these to take on a road trip tomorrow and they are amazing!! I filled mine with homemade apple butter and could not be happier. YUM!! Next time – triple batch 🙂
August 31st, 2012 Reply
Susan

The dough fell apart on me! I put in the fridge and did exactly what I was told to do! Any suggestions for the future?
September 2nd, 2012 Reply
- Maggie
  
  I had the same problem but it may have been because I am working in 22 degree Celsius heat! I threw mine n the. Freezer and found it was easier to work with. If you start with really soft coconut oil you may have to chill it longer like I did. I ended up making them with patch pieces of dough and they still turned out fine!
  August 31st, 2013 Reply
  - Amanda
    
    Thank you! This was the tip I needed! Mine was a patchwork, but Still delicious! I used raspberry jam, and worked. Just findin bout I can’t eat wheat, so this site is so helpful!
    May 25th, 2021 Reply
Renee

Those were SO yummy! Thank you!
September 11th, 2012 Reply
Kelly

I’m a little confused by how much this recipe makes. At the beginning it says “Ingredients (yields 1 dozen)”. Step 5 confused me because it reads like I am to make a bunch of little balls, with step 8 telling me to flatten all those balls into 1/4 inch thin discs. It wasn’t until I saw your video that I realized how the recipe directions should actually read. – 2 large discs. But it still says ‘yield 1 dozen’, yet in the video you made 6 bars total.
September 19th, 2012 Reply
- Suzy
  
  I made these this past weekend and I made 6 bars total…. I think that ‘yields 1 dozen’ is a typo
  October 2nd, 2012 Reply
- Katy
  
  I had the same confusion. When you said to use the dough you have left over, I thought you meant the dough that’s trimmed while making the circle into a square. I then rolled my dough really thin to make the appropriate number and they didn’t turn out so well. 🙁 I think because the dough was too thin, it just kind of absorbed the jam and much of the bar was pretty soggy. Now I know for next time to leave that dough nice and thick! I had a feeling it was operator error. 🙂
  November 5th, 2012 Reply
  - Against All Grain
    
    I changed the yield to 6, thank you!
    November 12th, 2012 Reply
nikki

what did i do wrong? my dough just broke apart any time i touched it 🙁 I ended up just rolling it into balls and baking this into cookies which were delicious, but id love to make the bars. help? i fridged the dough for 20 mins, used parchment paper…??
October 4th, 2012 Reply
- Against All Grain
  
  Hmm I’m not sure why they would crumble! The dough could have gotten too cold so next time try letting it sit at RT for a few minutes before rolling it. That may help
  October 4th, 2012 Reply
Katrina (gluten free gidget)

I made these today using Hazelnut Flour instead of Almond Flour and Flax “eggs” instead of real eggs. While not perfect looking, the taste is outstanding! Thank you for this fun recipe!
October 6th, 2012 Reply
Taylor G

I just made these last night and they are FABULOUS! thank you so much for your wonderful recipes….baking has always been such a passion of mine, and since following a paleo lifestyle it’s become quite the challenge to find recipes that are enjoyable to make but also have a good outcome. Your recipes have been simply fantastic and have brought life back into baking for me!
October 10th, 2012 Reply
- Against All Grain
  
  Thanks Taylor!
  October 11th, 2012 Reply
Sara

My kids are madly in love with these bars.
Who am I kidding? So am I! (My husband is, too.)

My first attempt was made using my homemade almond meal. They came out amazing, but constructing them with my crumbly dough was SO frustrating! The reaction from my kiddos made me break down and buy some almond flour to try again. Now they’re both tasty and pretty! 🙂

Anyhow…my long-winded way of saying thank you for this wonderful recipe! I might use the dough as a pie crust in the near future, too!
October 14th, 2012 Reply
- Against All Grain
  
  Thanks Sara! It started as a pie dough actually 🙂 Look up my honey graham cracker crust
  October 14th, 2012 Reply
julie steinberg

Can I use another type of nut flour (like pecan or walnut ) instead of almond. I love almonds, but I seem to have an intolerance to it.
November 5th, 2012 Reply
- Against All Grain
  
  Pecan would probably taste great but I haven’t tried it and I’m not sure if you’ll be able to find a pecan flour as fine as blanched almond flour which may make the dough hard to work with
  November 5th, 2012 Reply
Bonnie

Is this recipe printed correctly? I tried to make these today, and the “batter” (it can’t be called a dough because it was so thin) was so wet, I had to add another half cup of flour just to get something that would hold together enough to wrap in plastic. Even after chilling it was not solid, and attempting to roll it out just resulted in a wet mess stuck to the parchment paper. I then had to add another cup of flour to make something more solid. I double checked and I am certain I measured everything correctly. What am I missing?
November 12th, 2012 Reply
- Against All Grain
  
  Hi Bonnie – Yes the recipe is correct and people have had success making it. I’m sorry it didn’t work for you but without seeing what you used, I can’t really figure out the problem. I hope you try it again!
  November 12th, 2012 Reply
- Connie
  
  I had the same problem, but I just put half on the bottom, spread preserves on it, put the other half of batter on top and mashed it so it covered it. Still came out tasty.
  March 6th, 2013 Reply
Bonnes

CANNOT WAIT TO MAKE THESE!

Question: Can I substitute coconut shred for flaxseeds?

I love and miss the texture of this type of “breakfast bar” food but unfortunately I’m allergic to flaxseeds. Any suggestions for substitutes? Thank you! This looks great!
November 13th, 2012 Reply
- Against All Grain
  
  I’m not sure about subbing the coconut for the flax. Shredded coconut would be much more coarse than the finely ground flax I use. There’s a note though for people on SCD who can’t have flax that you can use a little extra coconut flour, you just won’t get that “bran” type dusting on top.
  November 18th, 2012 Reply
Melissa

I made a double batch and just rolled out a large rectangle out of 1/2 the chilled dough. I made my rectangle 8″ wide by about 13″ long. I only had preserves with pectin and sugar, so I had to use those and they turned out fine! I did 1/2 with Lingonberry and the other half with strawberry rhubarb! Now THOSE aren’t flavors you can find in the store!! 🙂 The dough was so easy to work with and they really look like the real thing! Yummy too! I love recipes like this that I can make ahead and have available for an on the go breakfast or snack. Thanks so much!!!!
November 17th, 2012 Reply
- Against All Grain
  
  Sounds delicious!! How many did it make?
  November 17th, 2012 Reply
Emily

I made these a couple weeks ago and just enjoyed the last one… until I make new ones asap 🙂 The taste was great. Mine didn’t hold up so well – dough fell apart when I tried to close them. I did the extra coconut flour instead of the flax, but I think it made the dough a little dry so I’m going to try the flax next time. Thanks for the yummy recipe!
December 5th, 2012 Reply
Rachel

Yep, you’re officially my hero. All of your recipes have turned out beautifully for me. I made 6 from this recipe (plus two small cookies) and found I needed to bake them almost 5 minutes longer than the time listed. Next time I’ll make them a little bit thinner and I think they’ll bake faster, and more evenly. Plus I’ll move my oven rack up a little higher to make sure the tops brown before the bottoms burn. I moved it up half way through baking this time.

I made raspberry and cinnamon apple filled bars. 🙂 Thank you, beautiful lady!
December 28th, 2012 Reply
- Against All Grain
  
  So happy you liked them!
  December 30th, 2012 Reply
Amira

Hi,
I would love to make this recipe, but I am allergic to eggs. Any suggestions on how to replace it? Also, what can I use instead iof coconut oil?
December 31st, 2012 Reply
Suzanne

JUst found your blog and just made these. They r so yummy and the kids love them. Thank-you can’t wait to try some other things.
December 31st, 2012 Reply
Amber

Just made these today! They are wonderful!!! Your blog is a life saver 🙂 THANK YOU!
January 8th, 2013 Reply
Sara

Can’t wait to make these!! Can I make the dough a day ahead?
January 8th, 2013 Reply
- Against All Grain
  
  Most likely but let it sit on the counter for a bit before trying to roll it. Also- it may get a little dry if you make it early so if its cracking when you try rolling it, just wet your hands slightly and pat the dough to moisten it
  January 9th, 2013 Reply
Fiona Davis

I have tried quite a few of your coconut flour recipes but I have to say that the Not A Grain Bars are my favorite! My kids LOVED them and so did I!!
January 9th, 2013 Reply
Leeann Teagno

Favorite coconut flour recipe! I made these in the fall and my daughter LOVED them! i can never get her to eat anything low carb/GF. These were amazing!
January 9th, 2013 Reply
Theresa Gates

this has to be my favorite coconut flour recipe although I don’t get mine to look like yours they still taste good.
January 9th, 2013 Reply
Stefanie

I printed this recipe a few days ago and cannot wait to try them out for my kids!! Thank you so much for all your wonderful recipes!!!!!
January 9th, 2013 Reply
Kayla

This looks wonderful and fairly easy. It’s been years since I’ve indulged in those kind of bars, so I’m very happy that you gave us a recipe, and even included substitutions (I’m very allergic to flax!) and an easier method (I think I’m allergic to cooking and baking, too!).
Would LOVE to win the Tropical Traditions giveaway – they are a wonderful company!
January 9th, 2013 Reply
Jordan

This is one of my go-to recipes! My fave with coconut flour so far. Pick me for the giveaway! 🙂
January 9th, 2013 Reply
Bethany Andres

This is my favorite coconut flour recipe. I hope I win the $50 TT gift card.
January 9th, 2013 Reply
Rachel L

I have a hard time prepping for breakfast, so I really want to try this!
January 9th, 2013 Reply
Debbie D.

These looks absolutely delicious. I guess this would be my favorite recipe, although it was very difficult to choose just one.
January 9th, 2013 Reply
Heather

Going to make these soon. Would love to win a TT giftcard!!
January 9th, 2013 Reply
Michelle

Love these!
So handy for snacks at work or car trips.
January 9th, 2013 Reply
Sandy Anderson

Trying to switch over ….it is a process…. what a great way to make some of the things we were used to 🙂
January 9th, 2013 Reply
Tricia Koehler

Loving your blog and recipes – thank you! Incredibly impressed that you are only 27!! You are inspiring so many, keep up the great work. Haven’t made these yet but can’t wait to try them for my fab5. Love TT, finally coconut oil that doesn’t smell/taste like coconut, haven’t tried their coconut flour but will if I win! Thanks!
January 9th, 2013 Reply
Josie Albert

Mmm… this recipe is responsible for me being able to convince my SO we can go grain-free 😀
January 9th, 2013 Reply
Heather

I’d love to try this recipe!
January 9th, 2013 Reply
Sarah

I love this recipe because of the coconut flour and I love finding Paleo subs for things my kids love but shouldn’t eat. These make a great quick breakfast for them! Thanks!
January 9th, 2013 Reply
Kayla Pixley

Love these!!! Trying to keep my 1 year paleo and these are such a great go to snack!! Oh, and my husband tries to sneak them when I’m not looking! 🙂 I love following your recipes!! Your pictures always make everything look so appetizing!!!
January 9th, 2013 Reply
lisa

love this recipe!
January 9th, 2013 Reply
Laura

This is my FAVOURITE ALL-TIME snack recipe!! I say this with so much emphasis because even my hubby will eat these and he is a self-proclaimed wheat-lover. Thank you for such amazing recipes!!
January 9th, 2013 Reply
Glenda

I cannot wait to make these. I have been on a mission trying to find healthy, and I mean really healthy, breakfast bars. So many claims out there that are just pure bogus! Hope I win, cause I need coconut flour!
January 9th, 2013 Reply
Rachael

Can’t wait to try these after my Whole45 is over in February! I hope to get the extra coconut flour!
January 9th, 2013 Reply
Rachel

Totally would love to make these using the coconut flour giveaway for my post pregnancy body 🙂 only got 10lbs to go!
January 9th, 2013 Reply
Noelle

I made these recently and can’t wait to make them again. My kids are plotting what kind of preserves to try next. We used apricot the first round.
January 9th, 2013 Reply
Jayne Hazlip

I made these this weekend, and the whole family loved them. I may turn even the non-SCD family members into much health eaters! Can’t wait for the cookbook to come out!

I finished off coconut flour stash, so the give away is just in time!

Jayne
January 9th, 2013 Reply
Kelly Petersen

This would be a real winner with my kiddos! Hoping to be one of your gift card winners today, but even if I don’t, I’m definitely giving these a shot for them 🙂
January 9th, 2013 Reply
Cara Werner

This is a favorite recipe for sure! With two toddlers in the house, I’m all about snack options 🙂 *Flash Giveaway Entry*
January 9th, 2013 Reply
Tabitha

This is my favorite coconut flour recipe of yours; my kids love “granola bars”, and this gives them a healthy alternative!
January 9th, 2013 Reply
michele

These look yummy! I have just recently heard about using Coconut flour.. I see it as the substitute. it will be interesting to finally taste the difference.. ???
January 9th, 2013 Reply
Kim Wojcuilewicz

These are my favorite!! I even managed to make them with ALL coconut flour so my boys could enjoy them too! I too fell for the “Nutri” part and all my kiddos LOVED the apple cinnamon ones but now they’re all about Mommy’s “apple cookies”. Thank you for a great recipe! (and a great giveaway, too 😉
January 9th, 2013 Reply
- LouLou
  
  Kim, would you mind sharing you all-coconut version? I really want to make these without almonds 🙂
  March 19th, 2013 Reply
Ghada

Would like to try this recipe, since my husband loves cereal bars and always buy them but I would like to make something healthy!
January 9th, 2013 Reply
Ronda

I will be making these ASAP!
January 9th, 2013 Reply
Kim Kauffman

Love these! Made them and they are so good! One of my favorite coconut flour recipes, although there are so many great ones!
January 9th, 2013 Reply
Nicole

This is my favorite. My 3 yr old son loves them. So glad I can make something he use to eat before starting his SCD diet bc of his crohns and uc
January 9th, 2013 Reply
michelle

Do these need to be refridgerated? I am just starting on the gluten free path as I have a 2yr old who Im assuming might have a gluten intolerence. Have any of you found that using nut flours cause a nut allergy in young children? Ive heard giving them too much peanut butter can cause a nut allergy so wanted to see what you thought about flours? TIA Michelle
January 11th, 2013 Reply
- Against All Grain
  
  Sorry I can’t really speak to the medical side of things. If you’re concerned i would suggest dropping a call in to your pediatrician. And yes, keep these guys in the fridge 🙂
  January 11th, 2013 Reply
Michaela Hatch

I made these twice now, the second time I used my circle pastry cutter to make small pastry type bars. I used a fork to weld them together. My kids love these!
Thank you for the recipe.
January 13th, 2013 Reply
amanda

These are great. The dough was hard to work with, it took me a couple times to get six bars completed, but its only because its not regular flour, its just more delicate. I made them into pop tarts using powered sugar glaze on top. My kids really liked them.
January 27th, 2013 Reply
Culinspiration

These look great! I can’t wait to try them. I bet an easy cheater’s version would be to make jam “thumbprint” cookies with the dough and preserves instead. Just a thought!
January 27th, 2013 Reply
Tere

Could you do all coconut flour? My daughter is allergic to peanuts and tree nuts. I know the FDA classifies coconuts as a tree nut, but they’re not really. My daughter has to drink coconut milk due to dairy and soy allergies too.
February 1st, 2013 Reply
Jen

I am fairly new to the whole Paleo world and in my quest to move my youngest, still-at-home children there too I am indulging them by making almost every recipe we can think of that is like the OLD stuff they ate or liked – I never really bought these before, but friends had them and my son loved them! We will be trying ours with apple filling. Thanks so much for helping me move the kids to a more healthful lifestyle! I love your stuff, simply love it:)
February 27th, 2013 Reply
Danielle

Hey, these are wonderful!!!!! I doubled the recipe. I always add cream of tartar even though the grain free/paleo gods typically don’t approve (1/2 tsp) and they are outstanding.
March 12th, 2013 Reply
Kristen

Really want to try these…but my dough came out *very* sticky. 🙁 I used Bob’s Red Mill Almond Meal/Flour and their Coconut flour too, with honey. I live in Florida, if that has any bearing on things. Any suggestions?
April 6th, 2013 Reply
- Against All Grain
  
  Try it again using one of the brands that I recommend on my faq page.
  
  https://againstallgrain.com/f-a-q/
  April 10th, 2013 Reply
  - Melody
    
    I had the same thing happen, is it because the brand of almond four you recommend is drier? Mind we so sticky I just kind of spread it around, put some preserves and glopped more on top for a weird preserve cake/cookie thing. Good, just not quite was I was hoping for.
    October 17th, 2013 Reply
- Maureen McCann
  
  You may have to adjust the amount of coconut flour you add. Different coconut flours operate differently, some are ground finer, some taste different, some absorb more liquid etc. I would add a tiny bit of coconut flour and wait five minutes (refrigerate) then see if it is better until you get a workable consistency.
  June 14th, 2014 Reply
Sophie

Looks great, thanks – I want to try them tonight. Do you think it would work with just regular blueberries instead of the preserve?
April 7th, 2013 Reply
- Against All Grain
  
  The consistence of preserves is better for the bars.
  April 10th, 2013 Reply
Katherine

Great job on first starter video, some day, you will be doing TV series, I really see that!!! There is a need for cleaner eating, tasty recipes, etc… You were led to this through circumstances and many of us are now too!!! I want to see more of you in action. Thank you for letting me/us in your kitchen!!! 😉 Can’t wait to try the bar recipe, you make it look doable for someone like me …
April 13th, 2013 Reply
Cheryl

Thanks for this fabulous recipe! Wow! We ate the whole batch tonight – none leftover for breakfast. They were harder to make than it looked like in the video but these are so good that I am going to keep trying until I’ve got it down! Thanks again, I love spreading the word about your website 🙂
April 16th, 2013 Reply
Heather

Thank you so much for this amazing recipe! I made these today with homemade strawberry jam and they are sooooo delicious! I can’t wait to experiment with other flavors!
May 17th, 2013 Reply
Kristen

These are awesome, I followed the recipe as stated but changed the method slightly. Instead of rolling out to make bars, I pushed some of the dough into muffin cups, added a dollop of preserves and then covered with another little flattened ball of dough. The recipe made 12 this way. Baked for 14 minutes at 350
Thanks for a great recipe! 🙂
May 21st, 2013 Reply
Cate

I can’t wait to make these – a little late on the bandwagon I know. 🙂 However, my 2 yr old son is allergic to eggs – any good recommendations for substitutions for these?

Thanks!
Cate
June 4th, 2013 Reply
- Against All Grain
  
  I’m not sure if they’ll work without it, but you could try flax “egg”.
  June 6th, 2013 Reply
Ariane

Have you ever tried freezing these? Can’t wait to try this recipe and I thought a double-batch would be great if it can go in the freezer! 😉
June 6th, 2013 Reply
- Against All Grain
  
  Yes you can freeze these just thaw and reheat them on a low setting in the oven.
  June 6th, 2013 Reply
- Dunbonnet_Fan
  
  I always make a double recipe when I make them, and pull out of the freezer, in mornings, when I know I’ll need a snack later. She says to reheat them, but I eat them cold!
  March 17th, 2014 Reply
Chris

Can you make these without the eggs?

Thanks!
June 7th, 2013 Reply
Jamie

I was wondering if you can try to put your book on Kindle? It is really the only way I buy books nowadays 🙂 even cookbooks… anyhow I love your website and would love to read your book!!!

Thank You!
Jamie
June 18th, 2013 Reply
Kat S

What can I substitute instead of the almond flour? I’m very highly allergic to peanuts/tree nuts but would love to try these! They look divine!
June 18th, 2013 Reply
Brieanna Cassivi

I just made these today and they are delicious!!!!! I am going to try them with different fillings! I cannot wait for your book to come out! So excited!
July 16th, 2013 Reply
Callie

Would whole wheat flour or a mix of that and all-purpose work… any suggestions?
August 6th, 2013 Reply
- Against All Grain
  
  No sorry there are no grains used in any of my recipes and they do not sub out evenly.
  August 8th, 2013 Reply
Diane Haller

I just found your website and I am thrilled!! 🙂 Can’t wait to try your recipes!!
August 21st, 2013 Reply
Kati

Hi there! While I appreciate your recipe, did you give credit to Maria Emmerich in your post? The original remade version here: https://mariamindbodyhealth.com/nutri-grain-less-bars/.
September 11th, 2013 Reply
- Against All Grain
  
  Hi Kati-thanks for your concern. I’ve had Maria on my blog as a guest poster and understand the value of a blogger’s work. I would never copy someone else’s work without credit. I’ve personally had many recipes stolen so I appreciate you looking out for her.
  
  I investigated her recipe as I too was amazed by the similarity. I had never seen the recipe before, which was odd because of my pre-existing relationship with Maria. I did have trouble finding any record of her recipe before Oct 2012 in any of the internet archives, so it was hard to pinpoint the posting’s actual date other than its time stamp on her blog which is readily alterable from wordpress. I have a hunch the post that she did was mislabeled Sept. 3, 2011, instead of Sept. 3, 2012 as it seems like that was the date it was meant to be (based on her cookbook referenced in the post not being published until June 2012 and the Library of Congress’ Internet Archive not having a copy of the recipe until Oct. 13, 2012).
  
  If it does come about that I copied her recipe, I will happily give credit. Thanks again for looking out for her, as a fellow blogger, I would appreciate someone doing the same for me.
  September 12th, 2013 Reply
Natasha

Hello. I’m not a fan of coconut flour (mainly the taste) what is the ratio to substitue with almond or rice flour instead? eg 1 cup almond = x cup rice flour? Or would I reduce the liquid?

Thanks!
September 13th, 2013 Reply
- Against All Grain
  
  Coconut flour is essential in many of my recipes and has very unique absorption properties. You could try using arrowroot starch instead
  September 18th, 2013 Reply
Lindsey

Hi! I just “tried” making these, I say tried because they didn’t exactly turn out perfect, pretty hard to mold and put together, probably just need more experience with them. I was wondering why you can’t just put the preserves in their directly? Why is there a need to heat them with water? It made my preserves get pretty watery is why I ask. Thanks so much for this recipe! It is nice to have something like this in the no grain world!! =)
October 13th, 2013 Reply
- Against All Grain
  
  My homemade preserve recipe tends to get a little thick which is why I say to water it down, but if you’re not using mine then you might not need to water it down.
  October 29th, 2013 Reply
  - Dunbonnet_Fan
    
    I don’t use your preserves. The first time, I had more preserves than I knew what to do with, so the next few times, I just use my bottled stuff straight. Works perfectly. BTW, I make these ALL THE TIME! Probably why I’m not losing weight! But they are so handy, and I keep them in the freezer, and pull out to throw in my bag, and by lunch, or snack time, they are maybe cold, but still perfect!
    March 17th, 2014 Reply
Amanda

Amazing! So delicious, can’t wait to make them again, maybe using a different fruit.
October 21st, 2013 Reply
Dana

Would love it if you posted your homemade preserve recipe. I did not see it in your cookbook but will look again!
February 16th, 2014 Reply
- Against All Grain
  
  It is posted on my blog here https://againstallgrain.com/2012/05/23/homemade-blueberry-preserves-without-pectin/. 🙂
  February 16th, 2014 Reply
Jillian

When you mention “honey” in any of your recipes, and not “raw” – what do you use? Regular honey? or is it always raw honey? Suggestions on the brand/type of honey?
February 21st, 2014 Reply
- Against All Grain
  
  I always use raw honey, https://astore.amazon.com/againstallgrain-20/detail/B00FL2LPYC
  February 21st, 2014 Reply
Jordan

What is the shelf life of these? I’m taking an out of country trip and would love to take these as snacks during the week I’m there if they’ll last.
February 28th, 2014 Reply
- Against All Grain
  
  They will last up to 5 days in the fridge.
  February 28th, 2014 Reply
acp887

These are amazing. I made a batch last night and love them. I struggled, however, with the dough. It was sticky and didn’t easily separate from the parchment. I will try the hack you offer above about leaving the dough pieces large and cutting after its cooled, but wonder if you have other suggestions? More flour? Colder dough?
March 17th, 2014 Reply
Elizabeth

Made these this morning with my kids. I only had almond meal on hand, so I increased the coconut oil a little to try compensate for the flakiness of the almond meal. I finally used up some cranberry “jam” I’d made a while ago and the combination of the tartness from the cranberries and the sweetness of the dough was perfect. I made about 2 bars at a time, keeping the rest of the dough in the fridge to keep cold. It seemed to get more sticky the closer it got to room temp. It took a little while, but definitely worth it. We’re not grain free, but I’m always looking for refined-processed-free whole foods to make for my family. Thanks for a great recipe!!
April 25th, 2014 Reply
Aliyanna Mancuso

I tried these and I adapted them for my family.
We are nut, gluten, casein, soy and egg free to name a few.
What I did was to use egg replacer….the powder stuff from energen-C for the eggs,
pumpkin seed meal for the almond and agave for the honey. If you decide to try the pumpkin seed meal, I pulse seeds to make a course meal add the coconut flour and
run the food processor til well ground. I never added the preserves as they were gone befofe I could try!!!
May 8th, 2014 Reply
Lora Marie

Could I freeze these?
May 10th, 2014 Reply
Noble G.

How many bars is this recipe supposed to make exactly? I made it this morning, and was able to get 10 bars out of it at 1/4″ thickness, just wondering if that meets the standard…
July 8th, 2014 Reply
Heather

Could you make these as one big bar and cut after baking?
August 25th, 2014 Reply
- Danielle
  
  Yes, that is mentioned in the last paragraph of the post.
  August 26th, 2014 Reply
CC23

I kept each rolled out dough piece whole on their own sheet of parchment, and then draped top over base with the preserves layed out on it, like placing the top pie crust over the bottom. SEEMS to have worked well for that part; the actual transfer to baking sheet got messy too! but, hey, they’re homemade!
September 7th, 2014 Reply
Danielle

Any quick breakfast ideas for my kids? My daughter is gf, cf, and my boys have fructose malabsorption. Most “on the go” things I see have preserves & dried fruit, and those aren’t good options for them.
September 8th, 2014 Reply
Leanne Ingala Dudek

I just made these for my kids and they are delicious!! I didn’t have enough blueberry preserves alone, so i mixed with some strawberry preserves and they still turned out really great. I saw in one of the comments that they last up to 5 days in the fridge? How do you store them? In tupperware?
September 8th, 2014 Reply
Tina Lebedies

This recipe looks great! My son is allergic to coconut and egg yolks. What can I substitute with? (He is also allergic to gluten, dairy, oats, apple, chia, and honey.) Thank you!
January 14th, 2018 Reply
Danielle

🙂
May 8th, 2018 Reply
Rachelle Crosbie

Any suggestions instead of the coconut flour? I know coconut flour behaves differently from other options but I have major gut reactions to coconut so can’t use it.
May 13th, 2020 Reply
Casey Peterson

Is there a substitute for the honey for the bars as well as for the blueberry preserves?
May 7th, 2022 Reply
- Danielle
  
  You can use maple syrup.
  October 7th, 2022 Reply

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