Homemade Fruit Cereal Bars Recipe

I created this recipe for fruit cereal bars to help on mornings when time is tight.

Last week my daughter started secondary school and our mornings suddenly became much earlier. Instead of leaving at 8:40am we now head out an hour sooner. Anticipating rushed starts, I developed these fruit cereal bars so we have a healthy, grab-and-go breakfast when there isn’t time for waffles or porridge.

We’ve managed a few organised days so far — making waffle batter the night before, warming the waffle iron before a quick run, then cooking breakfast while preparing lunches — but momentum fades as the term goes on and the mornings get colder. On those slower-to-wake days one of these bars can stand in. They’re easy to eat on the go, are good for train journeys and work well as a break-time snack.

Why these bars work for breakfast

These fruit cereal bars combine naturally sweet dried fruit with a fibre-rich cereal base, seeds and a little oil. The mix of carbohydrates, fibre and healthy fats helps provide sustained energy until lunchtime. I use dates and prunes for natural sweetness and texture; they add fibre and micronutrients, and work well as a sticky binder when processed into a paste.

To bind and flavour the bars I use virgin coconut oil and a little molasses. Molasses adds depth and a hint of sweetness while contributing trace minerals. I keep added sugar low so the bars rely mainly on the natural sugars in the dried fruit — still, they are calorie-dense, so enjoy in moderation.

About the cereal

I chose a gluten-free flaked cereal made from grains and seeds to add crunch and extra fibre. This gives the bars more bite and a satisfying texture; the flakes break down partly during processing so some pieces stay crisp while others create body in the bars.

These bars are naturally gluten free if you use a certified gluten-free cereal. They’re also dairy-free and egg-free.

Recipe: Fruit Cereal Bars

Serves: 8 | Prep: 10 mins | Cook: 15 mins | Total: 25 mins

Ingredients

50 g stoned, dried dates
50 g stoned, dried prunes
30 g water
50 g virgin coconut oil
20 g molasses
1 tsp ground cinnamon
100 g gluten-free cereal flakes (a mixed grain and seed flake works well)
15 g pumpkin seeds
15 g sunflower seeds

Instructions

Place the dates and prunes in a small food processor and pulse until they form a thick, smooth paste. Add the water a little at a time to help the fruit break down and form a spreadable paste.
Add the coconut oil and molasses to the fruit paste and pulse again until well combined and glossy.
Add the ground cinnamon, cereal flakes and the pumpkin and sunflower seeds. Pulse briefly so that some cereal flakes break down into small pieces while others remain whole — this gives a good texture contrast.
Line a 20 cm x 10 cm dish with baking paper. Tip the mixture into the dish, spread it evenly and press down firmly with clean fingers or the back of a spoon.
Bake in a preheated oven at 180°C (160°C fan / Gas Mark 4) for 15 minutes.
Allow the slab to cool completely before cutting into bars. Store in an airtight container for up to several days; they can also be frozen for longer storage.

Nutrition (approx per bar)

Notes and substitutions

If you don’t like dates or prunes, substitute other chopped dried fruit such as apricots or raisins — adjust water as needed to get a soft paste.
Swap seeds or add nuts if there are no allergy concerns. Chopped almonds or chopped pecans add crunch and flavour.
If you need a lower-sugar option, reduce the molasses slightly and increase seeds or cereal flakes to maintain the texture.

These bars are a practical solution for busy households: portable, filling and quick to prepare. They make a useful breakfast backup for travel, school or work and are simple to adapt to taste and dietary needs.

Author: Vicki Montague

If you enjoyed this recipe you may want to try other cereal-based bakes and bars you make at home. This recipe was created in collaboration with a cereal brand I like for its whole grain and seed combinations.