Nutty Fruit Chocolate Breakfast Bars
Start your day on a deliciously wholesome note with these Nutty Fruit Chocolate Breakfast Bars! Packed with old-fashioned oats, a medley of dried fruits, rich chocolate chips, and crunchy walnuts, these bars are not just nutritious but also full of flavor. Inspired by classic breakfast recipes, this version combines the earthiness of pumpkin and the natural sweetness of brown sugar, creating a moist texture that's perfect for adult taste buds. Whether you're seeking a hearty breakfast on-the-go, an after-school snack for the kids, or a delightful boost of energy for your busy day, these bars have you covered. Enjoy them fresh or freeze them for an easy meal prep option. Customize with your favorite dried fruits or nuts for a truly personalized treat. Makes 50 satisfying squares, perfect for sharing or savoring solo!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Old fashioned oats
8 cups
Baking powder
2 tablespoons
Salt
2 teaspoons
Cinnamon
2 tablespoons
Raisins
1 cup (soaked till plump in whiskey or juice)
Semi-sweet chocolate chips
1 cup
Walnuts
1.5 cups (finely chopped and toasted)
Eggs
4 (beaten)
Pumpkin puree
15 ounces (not pie filling)
Milk
2 cups
Brown sugar
3 cups (NOT hard-packed)
Vanilla extract
2 tablespoons
Scotch whiskey
0.5 cup (substitute with bourbon or juice)
Instructions
1
Preheat your oven to 325°F (165°C) and grease two 9 x 13 inch Pyrex pans.
2
In a microwave-safe bowl, combine the scotch whiskey (or apple juice), vanilla extract, and raisins. Microwave for 1 minute and let the mixture soak for at least 30 minutes, stirring occasionally to ensure the raisins plump up. Do not drain the liquid.
3
In a large mixing bowl, combine the oats, baking powder, salt, and cinnamon, mixing well to ensure even distribution.
4
In a separate bowl (or an 8-cup measuring jug), whisk together the remaining wet ingredients: beaten eggs, pumpkin puree, milk, brown sugar, and the raisin mixture (including the soaking liquid), ensuring a lump-free consistency.
5
Pour the wet mixture into the dry ingredients, stirring until just combined. Be careful not to overmix.
6
Fold in the chocolate chips and toasted walnuts into the mixture.
7
Divide the batter evenly between the greased pans, spreading it out smoothly.
8
Bake in the preheated oven for 30 minutes. If baking both pans at once, rotate them after 20 minutes for even baking.
9
Once baked, remove from the oven and allow to cool completely in the pans before cutting. Use a sharp knife or pizza cutter to slice each pan into 25 squares.
10
Wrap each square individually in plastic wrap for freshness, storing them at room temperature for up to two weeks, or freeze for longer shelf life.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Nutty Fruit Chocolate Breakfast Bars?
They are wholesome, moist breakfast bars made with oats, pumpkin, dried fruit, chocolate chips, and walnuts.
How many servings does this recipe yield?
This recipe makes 50 satisfying squares, with each 9x13 inch pan producing 25 bars.
What type of oats should be used?
The recipe calls for 8 cups of old-fashioned oats.
What is the recommended oven temperature?
Preheat your oven to 325°F (165°C) for baking these bars.
What size pans are needed for these bars?
You will need two 9 x 13 inch Pyrex pans, which should be greased before use.
How do I prepare the raisins for the recipe?
Combine the raisins with whiskey or juice and vanilla, microwave for 1 minute, and let soak for at least 30 minutes until plump.
Should I drain the raisin soaking liquid?
No, do not drain the liquid; it should be mixed into the wet ingredients for added flavor and moisture.
Can I substitute the Scotch whiskey?
Yes, you can substitute the Scotch whiskey with bourbon or apple juice.
What type of pumpkin is required?
Use 15 ounces of pumpkin puree; ensure it is not pumpkin pie filling.
How much brown sugar is used in the bars?
The recipe requires 3 cups of brown sugar, specifically noted as not hard-packed.
Do the walnuts need any special preparation?
The 1.5 cups of walnuts should be finely chopped and toasted for the best flavor and texture.
How long do the breakfast bars need to bake?
The bars should bake for a total of 30 minutes.
Should I rotate the pans during baking?
If baking both pans at once, rotate them after 20 minutes to ensure even baking.
What is the best way to cut the bars?
Allow the bars to cool completely in the pans, then use a sharp knife or a pizza cutter to slice them into squares.
How should the bars be stored for freshness?
Wrap each square individually in plastic wrap to maintain freshness.
How long can these bars be kept at room temperature?
They can be stored at room temperature for up to two weeks.
Can these breakfast bars be frozen?
Yes, they can be frozen for a longer shelf life, making them an excellent meal prep option.
Are these bars suitable for children?
Yes, they make a great after-school snack for kids, though they are designed with adult taste buds in mind.
Can I customize the fruit or nuts in this recipe?
Absolutely, you can customize the bars with your favorite dried fruits or different types of nuts.
What provides the moisture in these bars?
The moisture comes from a combination of pumpkin puree, milk, eggs, and the raisin soaking liquid.
How much cinnamon is included?
The recipe uses 2 tablespoons of cinnamon for a warm, spiced flavor.
Is there baking powder in the recipe?
Yes, 2 tablespoons of baking powder are used to help the bars rise slightly.
What kind of chocolate chips are recommended?
The recipe calls for 1 cup of semi-sweet chocolate chips.
How much vanilla extract is used?
The recipe requires 2 tablespoons of vanilla extract.
What is the total amount of milk needed?
You will need 2 cups of milk for the wet mixture.
How many eggs are required?
The recipe uses 4 beaten eggs.
What should I do if the batter seems too thick?
Ensure you have incorporated all the liquid from the raisin mixture and the pumpkin puree as directed.
Is there any salt in these bars?
Yes, the recipe includes 2 teaspoons of salt to balance the sweetness.
Can I use quick-cooking oats instead?
The recipe specifically calls for old-fashioned oats for the intended texture; quick oats may change the consistency.
How long should the raisins soak if I am in a hurry?
The recipe recommends a minimum of 30 minutes to ensure they are properly plumped.