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Iain Bagwell; Dan Becker Photo by: Iain Bagwell; Dan Becker

Fruit-and-Nut Breakfast Bars

Easy to make and very tasty, these breakfast bars are pure fruit, nuts, and seeds—no pasty fillers.

Sunset JANUARY 2008

  • Yield: Makes 8 bars
  • Total: 30 Minutes


  • 1/4 cup orange juice
  • 1/2 cup whole Medjool dates (about 5), halved and pitted
  • 1 cup whole raw almonds with skins
  • 1/2 cup dried apricots
  • 1/4 cup dried plums (prunes)
  • 1/4 teaspoon salt
  • 1/4 cup raw pumpkin seeds (pepitas)
  • 1/4 cup raw sunflower seeds


1. Preheat oven to 300°. Pour orange juice over dates and let soak 5 minutes.

2. Meanwhile, place almonds, dried apricots, and dried plums in a food processor and pulse a few times until coarsely chopped. Add salt and dates with orange juice and pulse until mixture starts to stick together. Add pumpkin seeds and sunflower seeds, pulsing a few times just to incorporate.

3. Using wet hands, scoop mixture onto a work surface and form into a log about 1 3/4 in. wide and 1/2 in. thick. Use your palms to flatten into a bar, and cut bar into 8 equal pieces.

4. Arrange pieces about 1 in. apart on a parchment-lined baking sheet. Bake 8 minutes. Using a heatproof spatula, turn bars over and bake another 8 minutes, or until nuts are toasted (but before fruit begins to burn). Store in an airtight container for up to 4 days.

Note: Nutritional analysis is per bar.

Nutritional Information

Amount per serving
  • Calories: 210
  • Calories from fat: 56%
  • Protein: 6g
  • Fat: 13g
  • Saturated fat: 1.4g
  • Carbohydrate: 22g
  • Fiber: 3.5g
  • Sodium: 76mg
  • Cholesterol: 0.0mg

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Fruit-and-Nut Breakfast Bars Recipe