Fruit-filled breakfast bars

A delicious and healthy breakfast treat!

These little beauties are ridiculously tasty, so much so that you might forget they actually include some pretty nutritious ingredients. I was inspired to make them when I spotted some perfectly ripe plums from Warners Farm in my Farmers’ Feast challenge basket from the Ottawa Farmers’ Market. While the plums are a fantastic choice, I am confident the bars would be equally delicious made with any fruit, especially ones with a bit of tartness to them. I made a batch with gluten-free flour and vegan margarine and that was also very successful. I plan to try them with raspberries next. They’re so quick and easy to prepare, I know I’ll be making these often as they were a huge hit with my family.



  • 3/4 cup (185 mL) flour
  • 3/4 cup (185 mL) rolled oats (not instant)
  • 3/4 cup (185 mL) brown sugar
  • 1/2 teaspoon (2.5 mL) each baking powder and baking soda
  • 1/2 teaspoon (2.5 mL) salt
  • 1/3 cup (90 mL) chopped almonds
  • 1/2 cup (125 mL) melted butter


  • 1 1/2 cups (375 mL) diced plums
  • 1 tablespoon (15 mL) finely minced fresh ginger (or 1/2 teaspoon powdered)
  • 1 teaspoon grated orange lemon zest
  • 2 tablespoons freshly squeezed orange or lemon juice
  • 3 tablespoons (45 mL) white sugar
  • 1/2 teaspoon (2.5 mL) ground cinnamon
  • 4 teaspoons (20 mL) flour
  • 4 teaspoons (20 mL) melted butter


  • Line an 8 x 8 inch (20 x 20 cm) baking pan with parchment paper and set aside.
  • Preheat oven to 350F.
  • Prepare crust by combining ingredients in the order listed above, blending together until evenly crumbly.
  • Divide crust mixture in half; pour one half into the prepared baking pan. With your fingers or a spatula, spread to form an even layer, pressing down firmly.
  • Bake bottom crust for 12 minutes.
  • While crust is baking, combine fruit filling ingredients in the order given and stir to blend well. Set aside.
  • After bottom crust has baked, pour fruit mixture over top, using a spoon to distribute evenly.
  • Sprinkle remaining crumble over top of fruit (it’s easiest to do this by hand, rather than with a spoon).
  • Return the pan to the oven and bake 30 – 35 minutes more, until golden brown on top.
  • Let cool on a wire rack for 10 minutes, then lift the bars out using the parchment paper as handles.
  • Let cool completely on a wire rack (speed this up by putting the bars and wire rack into the fridge), then cut into 18 bars.
  • Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Makes 18 bars.

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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