Nutragrain bars: plant based


With back to school in full swing, had me reminiscing on all my old after school snacks. I would jump off the school bus and sprint to our kitchen, choosing 1 or 2 Nutri- Grain bars. You know the bars with soft exterior, "jam" filled on the inside? While these snacks are surely better than grabbing a candy bar, unfortunately, these packaged snacks are filled with icky ingredients. Just to name a few, (CORN SYRUP, FRUCTOSE, DEXTROSE, SOY LECITHIN)...YIKES!

I decided that I needed to fulfill this childhood nostalgia with my own version. Sharing this with you in honor of those going back to school! The "strawberry flavor" was my favorite but you can fill your bars with any jam you like! I like to make my own jam with 3 ingredients you can find that recipe here:

P.S. These are also adaptable to be made into thumbprint cookies by adjusting bake time!

(see photos below)


  • 3/4 cup Oat Flour (or spelt flour)

  • 1 cup Almond Flour

  • 1/2 cup quick-cooking oats

  • 1/2 Tsp Cinnamon

  • 1/2 tsp Salt

  • 3 tbsp Aquafaba for vegan or sub 1 egg

  • 1 tsp Vanilla extract

  • 1/4 cup Applesauce

  • 1/4 cup Coconut Oil

  • 1/4 cup Maple Syrup

  • Roughly 1/3 cup Strawberry Jam (for filling)


  1. Preheat oven to 350.F

  2. Whisk all the dry ingredients in one bowl and your liquid ingredients in a separate bowl. Pour wet into dry and stir until just combined. Place dough in plastic wrap then refrigerate for 20-30 min. (this is done so that the dough will be easier to work with)

  3. After chilling roll out dough, using a sharp-edge utensil, cut into equal size rectangles (Similar to store-bought in size). I like to use a thin metal spatula.

  4. Spread the jam down the center on one half and fold over. Be careful not to overfill or it might bubble out (delicious but messy).

  5. Gently pinch or press the edges to keep filling inside. Feel free to sprinkle a few oats on top for decoration.

  6. Transfer to a cookie sheet lined with parchment paper or a bakers mat and bake at 350 for 13-15 minutes.

Remove and let cool before removing from the baking sheet. I think these taste best at room temperature or even refrigerated.

Make these on the weekend then have them during the school week!

*Click image to enlarge*

As always I hope this recipe works well for you and I would love to see any recreations, feel free to email me here or

reach out on any of my social platforms! PINTERST INSTAGRAM FACEBOOK

You can make these into thumbprint cookies as well!

Happy Snacking!

Below I have linked products I use when baking:

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