Homemade Strawberry Nurti-Grain Bars

Homemade Strawberry Nutri-Grain Bars

These are my take on those classic lunchbox bars — made with better ingredients and loads more flavour. My toddler’s obsessed (and I always sneak one too).

Makes: 8–10 bars
Prep Time: 15 minutes
Cook Time: 20–25 minutes

Ingredients

For the Dough:

• 1½ cups rolled oats

• ¾ cup wholemeal flour

• ¼ cup plain flour

• ½ tsp baking soda

• ¼ tsp salt

• ⅓ cup brown sugar

• ½ cup unsalted butter, softened

• 2 tbsp honey or maple syrup

• 1 large egg

• 1 tsp vanilla extract

• 1–2 tbsp milk (optional – if the dough feels dry)

For the Filling:

• 1 cup strawberries (fresh or frozen), finely chopped

• 1 tbsp lemon juice

• 1 tbsp honey or maple syrup (optional, depending on sweetness of berries)

• 1 tbsp chia seeds (optional – helps thicken + adds goodness)

Method

1. Make the strawberry filling
In a small saucepan, add chopped strawberries, lemon juice, and honey. Let it bubble gently over medium heat for 5–7 minutes, until the berries soften and break down. Mash slightly with a fork. Stir in chia seeds (if using) and simmer for another minute. Set aside to cool and thicken.

2. Make the dough
In a food processor, pulse the oats until coarsely ground. Add the flours, baking soda, salt, and brown sugar. Pulse to combine. Add the butter, honey or maple syrup, egg, and vanilla. Blend until a dough starts to come together.
If the dough looks a bit dry or crumbly, add a tablespoon or two of milk. I usually do — it helps everything hold.

3. Roll it out
Divide the dough in half. Roll each piece between baking paper into a rectangle about ¼ inch thick. If it gets too soft or sticky to handle, pop it in the fridge for 15–20 minutes.

4. Assemble
Spoon the strawberry filling down the centre of one rectangle. Fold both long sides over to meet in the middle and press gently to seal. Flip the whole thing over (seam-side down) and cut into 8–10 bars.

5. Bake
Place bars on a lined baking tray and bake at 180°C (350°F) for 20–25 minutes, until golden at the edges.

6. Cool + Store
Let them cool on a wire rack. Store in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.

Notes + Tips

• You can use raspberries or blueberries instead of strawberries — just keep the ratio the same.

• These freeze really well and make a great grab-and-go snack.

• I always make a double batch when berries are cheap — freeze the filling or keep it in the fridge to use over porridge, toast, or yoghurt bowls.