Soft-Baked Fruit and Grain Bars (Easy Homemade Breakfast Bars)

These soft-baked fruit and grain bars are filled with jam or fruit filling for an easy, customizable breakfast or snack.

If you love those soft fruit-filled breakfast bars from the grocery store, you're going to love this homemade version! These soft-baked fruit and grain bars have a tender oatmeal crust, a generous layer of fruit in the middle, and more of that soft oat dough scattered over the top.

And when I say soft, I mean soft. That's exactly what I was hoping for when I developed this recipe.

They're thicker than a traditional store-bought breakfast bar, but cut into smaller squares they are easy to serve and make a wonderful breakfast or afternoon snack.

Best of all? They're so very versatile! Check out these options:

Using Pie Filling Instead of Jam

Jam and pie filling produce slightly different bars, but both work. In this post I'm going to show you both methods, starting with jam.

Soft Homemade Breakfast Bars

I already have several crumble-style fruit bars on this site, including my blackberry crumble bars and apple crumble bars, but I wanted something completely different this time.

Those recipes have a crisp, crumbly streusel texture.

These don't.

These bars are soft, tender, and almost cookie-like, with oats worked right into the dough. The fruit stays tucked between the bottom crust and soft pieces of dough on top.

Think fruit-and-grain breakfast bar, only thicker, fruitier, and homemade.

Ingredients

You will find a full printable recipe card at the bottom of this post but here's a quick peek at what you will need. These are simple ingredients you might already have in your pantry or refrigerator.

• 1 cup all-purpose flour
• ¾ cup oats
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup butter, very soft
• ¼ cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1–2 tablespoons milk, only if needed
• ¾ cup jam or preserves

How to Make Soft-Baked Fruit and Grain Bars

Preheat the oven to 350°F. Lightly grease an 8-inch square baking dish or line it with parchment paper.

Make the Dough

Combine the flour, oats, baking soda, and salt.

In a separate bowl, cream together the very soft butter and brown sugar.

Add the egg and vanilla and mix well.

Stir in the dry ingredients until a soft dough forms.

Do I Need the Milk?

Maybe not! When I made my first batch, my butter was extremely soft—almost melted—and the dough was plenty soft without adding any milk at all.

If your dough feels dry or difficult to press, add 1 tablespoon milk at a time, using only what you need. You're looking for a soft, pliable dough, not a pourable batter.

Assemble the Bars

Press about two-thirds of the dough into the bottom of your prepared pan.

Spread about ¾ cup jam or preserves over the dough, leaving a small border around the perimeter.

Take small portions of the remaining dough and flatten them slightly between your fingers. Scatter them over the fruit layer.

You don't have to completely cover the fruit. Some fruit peeking through is exactly what you want.

Bake

Bake at 350°F for approximately 23–27 minutes. Mine were perfect at about 25 minutes.

The top should be set with just a little golden color around the edges and on the raised pieces of dough.

Don't wait until the whole thing is deeply browned. Overbaking will take away the soft texture that makes these bars so good.

Cool Before Cutting

This part matters. Allow the bars to cool on the counter for at least 30–60 minutes.

For the cleanest slices and bars that are easier to handle, I recommend placing the cooled pan in the refrigerator for another 30 minutes or so before cutting.

The blackberry version was wonderfully soft after cooling, but because I used such a generous layer of jam, the larger rectangular pieces were still quite tender.

Once I cut them into smaller squares, they were much easier to manage.

And frankly, I loved the thick fruit layer so much that I wouldn't reduce it just to make the bars sturdier.

Apple Pie Version

I used the same method to make the apple, but I did break down the pie filling a little more. Here are some photos to show you the progression.

Prep the Ingredients

Bring it Together

Bake, Cool, and Serve

Variations

This is where the recipe gets really fun.

Strawberry Fruit and Grain Bars

Use strawberry jam or preserves for a classic breakfast-bar flavor.

Blackberry Fruit and Grain Bars

Use blackberry jam for a rich berry flavor. This was the first version I tested, and I loved it.

Apple Cinnamon Bars

Use finely chopped apple pie filling in place of the jam and add about ½ teaspoon cinnamon to the dough.

Mixed Berry Bars

Use your favorite mixed berry jam or preserves.

Peach or Apricot Bars

Peach and apricot preserves would both be terrific choices for a lighter fruit flavor.

PB&J Fruit and Grain Bars

For a peanut butter and jelly version, replace about 2–3 tablespoons of the butter with creamy peanut butter.

Pair it with strawberry or grape jam for a fun PB&J-inspired breakfast bar.

Because peanut allergies are common, I wouldn't use this variation for school lunchboxes unless you know it is permitted.

Pecan Fruit and Grain Bars

For a more grown-up variation, stir about ¼ cup finely chopped pecans into the reserved portion of dough before pinching it over the fruit.

Blackberry-pecan, peach-pecan, and apple-pecan would all be delicious.

Storage

Once completely cooled, store the bars in an airtight container at room temperature for up to 2 days.

For longer storage, refrigerate them for up to 5–7 days.

Refrigerating also firms the bars considerably, so chilled bars are especially easy to cut and handle.

You can allow a refrigerated bar to sit at room temperature for a few minutes before eating if you prefer that softer texture.

Frequently Asked Questions

Are these the same as Nutri-Grain bars?

They're inspired by soft fruit-and-grain breakfast bars, but this homemade version is thicker and has a much more generous fruit layer.

Can I use preserves instead of jam?

Absolutely. Jam or preserves both work well.

Can I use jelly?

You can, but I prefer jam or preserves because they have more body and fruit flavor.

Can I use canned pie filling?

Yes. Chop or process the fruit very finely first. Avoid using an excessive amount of loose gel.

Why are my bars very soft?

They're supposed to be soft, but the warm fruit filling makes freshly baked bars especially tender. Cool them completely and refrigerate briefly before cutting for the cleanest slices.

Can I make these thinner?

Yes. You can try baking the same recipe in a 9-inch square pan for thinner bars. Begin checking them a little earlier because the thinner dough may bake faster.

Can I add nuts?

Absolutely. Stir about ¼ cup finely chopped pecans or walnuts into the dough reserved for the topping.

Are these good for lunchboxes?

Yes! Cut the cooled bars into smaller portions and package them individually. For school lunches, the plain nut-free versions are probably the easiest and most practical option.

What I Loved About These Bars

For me, the standout was the texture.

The oat dough stays tender and soft, while the fruit filling adds just enough moisture and sweetness. And because there's a generous amount of fruit in the middle, every bite tastes like fruit instead of just crust.

These aren't trying to be thin, perfectly uniform factory-made breakfast bars.

They're the homemade version: thicker, softer, fruitier, and incredibly customizable.

And that's exactly why I like them.

Thanks for Stopping By!

If you make these delicious fruit and grain bars and love them please leave a comment or review. And before you go, please pin some photos to your Pinterest boards. It helps so much when you do that.

Janice Thompson is a professional baker, cake designer, and author with over 20 years of experience creating unique cakes and desserts. She’s the creator of Out of the Box Baking, where she shares her favorite doctored cake mix recipes, tutorials, and baking tips. Learn more →