• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Bojon Gourmet logo
  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home / Desserts / Brownies & Bars
    5 from 1 review

    Breakfast Bars with Tart Cherries, Toasted Pecans and Chocolate Chunks

    By Alanna Taylor-Tobin on Dec 28, 2009 (updated Feb 8, 2022) / 3 Comments Jump to Recipe

    a stack of breakfast bars
    As a self-diagnosed hypoglycemic (I'm not a doctor, but I play one on.. my blog?) I have spent many a pretty couple of dollars on energy-type bars. There are some better versions available these days than the Tiger Milk Bars of my childhood, or those weird 'yogurt' covered thingies we used to take camping, but I guarantee none will compare to the fresh baked taste of these beauties. Like a cross between your favorite chocolate chip cookie, granola bar and trail mix, they are packed with healthful ingredients to give you a boost any time of day. I've tried several different versions of DIY energy type bars; from no-bake varieties held together with nut butters and sticky sweeteners, to soft, cake-like confections. This one meets somewhere in the middle, managing to taste elegantly decadent and heartily healthful all in one tart, sweet, nutty bite.

    Most importantly, they are a snap to mix up. Combine the wets, combine the dries, mix together, put them in the oven and forget about them for half an hour or so. What you have are 12 bars of loveliness to keep your blood sugar up all week long.

    I have never been one to make new year's resolutions (although I do appreciate how business increases every January at the yoga studio where I do work exchange). They only set you up for disappointment, and why would you want to start the new year criticizing yourself for the way you've behaved in the past? I've also never been one to clean much (just ask Jay or my mom; they will certainly give you an earful), but I find a certain, if grim, enjoyment in organizing the kitchen around this time of year. I unfailingly find multiple bags of obscure flours, nuts, seeds, and dried fruit left over from bygone culinary sessions. Say I needed 3 tablespoons of masa harina for a soup. I bought slightly more, erring on the side of overestimating. Then the remainder sits around for a year or two, getting hidden in the back of the cupboard under similarly diminutive bags of farina, pumpernickel, multigrain mix, or brazil nuts since there's too little to do anything with.

    The goodies I put in the bars (dried sour cherries, currants, pecans, chocolate chunks, orange zest) were things that needed using. The measurements are just a guidline, so feel free to experiment with flours, grains, dried fruits, nuts and seeds that my be lurking, neglected, in your cupboard. Add spices like cinnamon, nutmeg or cardamom, or candied ginger if you fancy.

    Perhaps my new years resolution will be to bring measuring cups and spoons to the bulk aisle from now on...

    breakfast bars on a table

    For more breakfast recipes:

    • Migas: The breakfast you've been waiting for
    • Sourdough-Flaxseed Waffles
    • Baked Pancake with Pear and Cardamom
    • Gluten- and Dairy-Free Breakfast Bars with Apricots, Prunes and Almonds

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this breakfast bar recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 1 review

    Breakfast Bars with Tart Cherries, Toasted Pecans, and Chocolate Chunks

    Print Recipe Pin Recipe
    These bars are elegantly decadent and heartily healthful all in one tart, sweet, nutty bite.
    Alanna Taylor-Tobin
    Prep Time: 10 minutes minutes
    Cook Time: 40 minutes minutes
    Total: 50 minutes minutes
    Servings: 12 bars (makes 1 8x8" pan).

    Ingredients

    • 3/4 cup whole wheat or spelt flour
    • 3/4 cup rolled oats
    • 1/4 cup wheat germ or bran, or oat bran
    • 1/4 cup unsweetened shredded coconut
    • 2 tablespoons flaxseeds
    • 3/4 teaspoon salt
    • 1/2 teaspoon baking powder
    • 1 cup chopped dried sour cherries (or other dried fruit)
    • 3/4 cup chopped bittersweet chocolate
    • 1/2 cup chopped, toasted pecans
    • 3 ounces unsalted butter, melted (optionally browned) (3/4 stick)
    • 1/2 cup brown sugar (dark or light)
    • 2 eggs
    • 1 1/2 teaspoons vanilla extract
    • zest of 1 orange
    Prevent your screen from going dark

    Instructions

    • Position a rack in the oven and preheat to 350º. Line an 8x8" pan with parchment paper, letting the sides hang over like a sling. (This will make removing the bars a cinch.)
    • In a large bowl, whisk together the dries to combine. Stir in the dried fruit, chocolate and nuts.
    • In a medium bowl, whisk together the wets to combine. Pour them into the dries and stir to combine thoroughly.
    • Spread evenly in the parchmented pan, and bake for 30-40 minutes. The Bars should feel set and firmish in the center, with browned edges.
    • Let cool for about 10 minutes, then remove from the pan and cut while still warm into 12 bars. Cool and store in an airtight container for up to a week or so, or wrap tightly and freeze for up to a couple months.

    Notes

    Nutritional values are based on one of twelve bars.

    Nutrition

    Calories: 273kcalCarbohydrates: 28gProtein: 4gFat: 16gSaturated Fat: 7gCholesterol: 43mgSodium: 162mgPotassium: 231mgFiber: 4gSugar: 15gVitamin A: 225IUVitamin C: 1.3mgCalcium: 48mgIron: 1.9mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Breakfast Bars with Tart Cherries, Toasted Pecans, and Chocolate Chunks

    Makes 1 8x8" pan, or twelve bars

    3/4 cup whole wheat or spelt flour
    3/4 cup rolled oats
    1/4 cup wheat germ or bran, or oat bran
    1/4 cup unsweetened shredded coconut
    2 tablespoons flaxseeds
    3/4 teaspoon salt
    1/2 teaspoon baking powder
    1 cup chopped dried sour cherries (or other dried fruit)
    3/4 cup chopped bittersweet chocolate
    1/2 cup chopped, toasted pecans
    3 ounces (3/4 stick) unsalted butter, melted (optionally browned)
    1/2 cup brown sugar (dark or light)
    2 eggs
    1 1/2 teaspoons vanilla extract
    zest of 1 orange

    Position a rack in the oven and preheat to 350º. Line an 8x8" pan with parchment paper, letting the sides hang over like a sling. (This will make removing the bars a cinch.)

    In a large bowl, whisk together the dries to combine. Stir in the dried fruit, chocolate and nuts.

    In a medium bowl, whisk together the wets to combine. Pour them into the dries and stir to combine thoroughly.

    Spread evenly in the parchmented pan, and bake for 30-40 minutes. The Bars should feel set and firmish in the center, with browned edges.

    Let cool for about 10 minutes, then remove from the pan and cut while still warm into 12 bars. Cool and store in an airtight container for up to a week or so, or wrap tightly and freeze for up to a couple months.

    crumbly breakfast bars on a napkin

    You might also like...

    Chocolate
    « Sourdough Pizza with Chanterelles, Shallots and Chevre
    Banana, Brown Sugar and Pecan Scones »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Joelle says

      February 03, 2010 at 11:59 pm

      These were supper easy and delicious. Fresh out the the oven, as tasty as a cookie. I now have a box of these at my desk to satisfy my between meal munchies. I'm looking forward to using this recipe as a starting place to do my own cupboard cleaning.

      Reply
    2. Julia Marple says

      December 10, 2021 at 12:22 pm

      These are great! I am a breakfast bar girl.
      I had to substitute out my dried fruit, ran short on flaxseeds, and my coconut was sweetened so I used less brown sugar, but Yummo.
      Also, these would be good for backpacking/minimalist camping when you need dense packable carbohydrates with fruits & nuts to give you longer energy.

      Reply
      • Alanna says

        December 12, 2021 at 6:20 pm

        I'm so glad you loved them! I agree - it's such a versatile recipe and great for on-the-go snacks. Thanks for the kind note!

        Reply

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh From the Blog

    • Gluten-Free Pumpkin Pie Filling & Flaky Homemade Crust
    • Super-Moist Gluten-Free Chocolate Bundt Cake
    • Gluten-Free Pumpkin Spice Muffins with Oat Flour
    • Creamy Vegan Pumpkin Pie Bars with a Gluten-Free Shortbread Crust
    • 5-Minute Crème Fraîche Chocolate Ganache

    You might also like...

    Footer

    Instagram

    Fresh on TBG: Creamy pumpkin pie in a flaky gluten Fresh on TBG: Creamy pumpkin pie in a flaky gluten-free crust 🍂🍁🎃

This pie starts with my favorite gluten-free pastry made extra flaky with @vermontcreamery cultured butter. The filling gets a flavor boost from homemade pumpkin puree, Vermont Creamery crème fraîche, and golden pumpkin pie spice laced with turmeric to brighten the color. I love topping slices with whipped crème fraîche for a pretty and tasty finish. 

Leave a comment if you'd like the recipe and I'll DM you the link. Bojon appétit! 

#pumpkinpie #glutenfreepie #glutenfreebaking #piesofinstagram #pumpkinszn
    Leaving these gluten-free pumpkin spice muffins he Leaving these gluten-free pumpkin spice muffins here in case you need a lil weekend baking inspiration!

These are super soft and floofy, made with sweet rice, millet, and oat flours, and sweetened with maple syrup and coconut sugar. Optionally dairy-free and vegan. Bonus that they can be in and out of the oven in 45 minutes.

I especially love the craggy lids sprinkled with cinnamon sugar. So cozy! 

Leave a comment if you'd like the link and I'll DM it directly to you. 

Bojon appétit, friends!

#pumpkinspice #pumpkinmuffins #pumpkinmuffins🎃 #pumpkinspicemuffins #glutenfreemuffins #glutenfreebaking #sweaterweather #cozyseason #fallbaking
    Time for a “me” moment… with goat cheese! I Time for a “me” moment… with goat cheese!

I love having a snack at teatime in the afternoon, and Vermont Creamery’s chocolate cherry goat cheese is making my dreams come true. With its velvety texture, rich notes of chocolate and fruit, and bright goat cheese, it tastes like the most luscious chocolate cherry cheesecake. 

Pair it with crackers, fruit, nuts, and pour yourself a cup of tea for an elegant afternoon pick-me-up. 

Bojon appétit!

#memoment #teatime #cheeseplatter #cheeseplate #snacktime #goatcheese #chevre #chocolatelovers
    Next up for crème fraîche week: 4-ingredient crème fraîche ice cream 🍦

It’s rich, tangy, not too sweet, and goes with just about any dessert. It’s a brilliant use for the homemade crème fraîche I shared in my last post 😉

Shown here with the marzipan berry crisps from Alternative Baker (page 152) - so good. 🫐🍓

Leave a comment if you’d like the recipe and I’ll DM you the link 🔗

Bojon appétit! 👩🏻‍🍳

#icecreamrecipe #cremefraiche #glutenfreebaking
    Did you know you can make your own crème fraîche Did you know you can make your own crème fraîche from scratch with just two ingredients? 

When I worked as a pastry chef, we would whip up a big batch every week to use in and on desserts. I just popped the recipe for this delicious and versatile ingredient on TBG! (It’s also in Alternative Baker on page 223)

Here are some of the ways I love to use it:

✨dolloped on desserts such as gluten-free apple cake 
✨nommed straight from the jar!
✨swirled in a bowl of soup (curried carrot ginger🥕)
✨churned into crème fraîche ice cream
✨mashed into potatoes 
✨baked into GF chocolate Bundt cake

If you want any of the recipes, including my easy & foolproof crème fraîche recipe, just leave a comment and I’ll send you the link(s)!

#cremefraiche #glutenfreebaking
    It’s creme fraiche week here at TBG staring with It’s creme fraiche week here at TBG staring with this super-moist gluten-free chocolate Bundt cake. 🍫

There’s creme fraiche in the batter and ganache, and it’s lovely served with billows of creme fraiche whipped cream. 

Creme fraiche adds bright notes and richness to this luscious cake. It’s fudgy and rich with a springy, tender crumb. 

A blend of flours (sweet rice, teff, and tapioca) makes it sneakily gluten-free. 

Swipe to read some sweet comments from happy bakers! 🤗

https://bojongourmet.com/gluten-free-chocolate-bundt-cake/

#chocolatecakes #bundtcakes #glutenfreecakes

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2023 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack