Iain Bagwell; Dan Becker
Total Time
30 Mins
Makes 8 bars

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

How to Make It

Step 1

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

Step 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.

Step 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.

Step 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.

Step 5

Note: Nutritional analysis is per bar.

Ratings & Reviews

Fruit and nut breakfast bar

September 19, 2015
sugars not listed and they are most likely really high

portland's Review

February 07, 2015
liked all of the ingredients, but the bars just lacked polish or something. they were a little hard to shape and were sticky to the touch, so carrying them around as a snack poses a problem. i froze the bars i didn't eat, still waiting to see the outcome.

MikiMaus3's Review

July 16, 2014
A simple recipe that pleases the boyfriend. Tasty and energy-packed, easy to make at the beginning of the week and last until the end.

Nounstogo's Review

May 29, 2009
These bars are delicious, easy to make and packed with nutrition and energy. I make them with any nuts or dried fruits I have on hand, and especially like the orange juice component with the dates. I like to cut them into bite-size pieces to serve for dessert: guests think they're candy!

meeshwass's Review

February 14, 2009
I made a few changes based on the previous review. I baked at 325 degrees. I also allowed the bars to completely cool in the pan before removing. I had flattened the bars to 1/4 inch of thickness. (I found myself completely confused by the "shaping into a log" narrative.) These bars were more chewy than crunchy, but they are definitely a nice alternative to the commercial bars out there which are loaded with sugar, soy protein isolate, etc. - all of which I'd rather avoid!

honucooks's Review

January 02, 2009
This isn't the crispy, tasty homemade breakfast bar I was hoping it would be. Flavor is nice enough, texture was soft and sticky. If I made again (though I likely won't), I'd play around with oven temp and bake time.