Next time you have a bunch of half full, leftover fruit pouches hanging out in the fridge avoid food waste and whip up an easy snack by making these bars!
Do your littles love snacking on fruit pouches, but sometimes only for like, a minute, and about half of a pouch? Same here! I recently had a few of these left and repurposed them by creating some comforting baked goodies.
These Leftover Pouch Fruit Bars are moist, chewy, delicious and nutritious, and SO simple to make. They’re vegan and can totally be made gluten free if that’s what you prefer or require. If you don't have blueberries, that's ok too. Sliced strawberries, raspberries or blackberries, and chopped apple or pear are some other great suggestions. If you're low on raisins are looking to switch it up, dried fruits like cranberries, apricots, pineapple, mango, or cherries are some fun ideas for replacing the raisins. Cecily doesn't like nuts in her baked treats, but a handful of walnuts or pecans would be a beautiful addition here, too! It all depends on what you have in-house, what flavors and textures you're craving, and what kind of leftover pouch flavors you're working with.
This is a really fun recipe to include kids in, as well, because they loveeee squeezing the pouches into measuring cups or bowls with abandon! Cecily cracks up when she does this part. They can also lick the spoon because there are no eggs in the batter. It’s like a fun sensory game where everyone wins, because in the end you’ve made memories together in kitchen, you’re stocked up on snacks, and you all get to enjoy these yummy, healthy bars for days to come. They make a perfect breakfast, school snack, after school treat, or dessert for the whole family.
If you make these Leftover Pouch Fruit Bars, be sure to tag @threebirdsonestove so I can see your yummy version!
Prep Time: 10 Minutes
‘Cook’ Time: 40-45 Minutes
Yield: 20 Bars
Ingredients
1 ½ cups whole wheat baking flour
1 cup rolled oats
2 teaspoons cinnamon
½ teaspoon sumac
½ teaspoon baking soda
½ teaspoon baking powder
⅔ cup coconut oil, softened at room temperature
½ cup coconut sugar
2 cups leftover pouches (you can sub with applesauce if necessary)
1 tablespoon vanilla extract
⅔ cup raisins
⅔ cup blueberries
Directions
Preheat the oven to 350 degrees F.
In a large bowl, use a fork to combine whole wheat baking flour, rolled oats, cinnamon, sumac, baking soda, baking powder.
Cream coconut oil and coconut sugar in a mixer on low-medium speed until combined. Add pouch contents and vanilla. Mix to combine.
Add dry ingredients in 3 batches, stirring between additions and scraping sides as necessary. Once batter forms, add raisins and blueberries and mix on low speed until combined.
Pour the batter into a greased 9 x 13 dish and bake until golden and a toothpick is cleaned when inserted, 40-45 minutes.
