Homemade Strawberry Nutrigrain Bars

With a lightly spiced strawberry date filling and a delicious, soft, subtly sweet whole grain dough, these homemade Strawberry Nutrigrain Bars are SO much better than store-bought! These are low in added sugar, but still super satisfying, and great for on-the-go snacking.

This recipe is part of our Better Than Store-Bought Series, where we recreate popular store-bought snacks from scratch.

A few months ago, we shared our recipe for homemade Fig Newtons and haven't stopped talking about them since. They're perfectly spiced, with a jammy fig filling and the most delicious, soft and crumbly cookie exterior that we just can't get enough of!

Now that strawberries are in season, we figured we would try a similar strawberry version based on a classic Nutrigrain bar, and they turned out even better than we expected. If I'm honest, I never liked store-bought Nutrigrain bars, but these are truly something special. Every time we make these, the entire batch is gone within 48 hours!

Dates help thicken the filling so it doesn't ooze out while it bakes, and they also add natural sweetness. Medjool dates are the best option – they're softer and have a richer caramel flavor than other varieties.

Spiced rum and a few ground spices bring a ton of extra flavor to the filling. The alcohol cooks out, but if you're worried, feel free to sub the rum with water instead.

The whole grain dough is super easy to make. The trickiest part is getting the shaping right, but with a little bit of patience, they'll turn out perfectly every time!

If you love making your own snacks from scratch, try our Homemade Strawberry or Brown Sugar Cinnamon Pop Tarts, our Homemade Cheez Its, or our Homemade Fruit Snacks next.

Step-by-step instructions

STEP 1: Add both flours, brown sugar, baking powder and salt to a food processor and pulse to combine.

STEP 2: Add in the cold cubed butter and pulse a few times until pieces are pea-sized and evenly incorporated.

STEP 3: Add in the vanilla extract and about ¾ of the whisked egg mixture. Continue pulsing until the dough comes together. To test if it's ready, press the dough between your fingers – it should stick together without crumbling (but it shouldn't be too wet and sticky). If it's still too dry, add more egg in small increments until it reaches the right consistency.

STEP 4: Shape the dough into a rectangle, then wrap dough in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.

STEP 5: Add all of the filling ingredients to a small saucepan and stir. Bring to a simmer, then reduce the heat to low and let it cook uncovered for about 15 minutes, until the mixture is thickened, stirring every few minutes. The liquid should be entirely evaporated and it should no longer be bubbling. It should look like a thick paste.

STEP 6: Remove from heat and let cool slightly, then transfer to a food processor or blender and blend until mostly smooth. Transfer the mixture to a piping bag with a round tip.

STEP 7: On a lightly floured surface, divide the dough into four equal pieces. Roll each piece of dough into a 3"-4" long cylinder, then roll into a 9" long x 4" wide rectangle, using a bench scraper to help square up the sides.

STEP 8: Pipe two strips of filling side by side down the middle of the dough (lengthwise), leaving a small margin on each end of the cookie so it doesn't ooze out when baking.

STEP 9: Fold each side of the dough over the filling, then pinch the seam and ends closed with your fingers. Flip the log over and roll very gently with a rolling pin to flatten the cookie out and flatten the seam.

STEP 10: Carefully transfer the logs seam side down to a baking sheet with parchment paper. Bake at 350˚F for 18-22 minutes, until the bottom is lightly browned. Let cool completely and then slice each log into 4 cookies.

Storage Tips

You can keep these stored in an airtight container at room temperature for up to 5 days, or in the refrigerator for 2 weeks. They're even better the second day once they soften up a little more!

You can also freeze these for up to 6 months. We suggest freezing them (spaced apart) on a sheet pan until solid, then transferring to a freezer safe bag or container so they don't stick together. Defrost overnight in the fridge or at room temperature.

What are you baking next...Homemade Graham Crackers or Copycat Peanut Butter Ritz Crackers?

Print