These whole grain cereal bars fermented with potato flake starter, are the perfect soft breakfast or snack for on the go. They are much healthier than store bought, and are surprisingly easy!

My kids absolutely love to snack on Nutri-Grain bars! I’ve spent numerous amounts of money buying cereal bars over the years. When I figured out how I could make my home homemade sourdough Nutri-Grain bars, I was so excited! Not only because of the money I’d save…but also because I could control the ingredients that were in the bars!
Just simply making your own homemade cereal bars is so much healthier than the store-bought alternative. Now add potato flake starter to ferment the grains, and your cereal bars are even healthier!
Why make fermented cereal bars with a potato flake starter?
Since these bars are made up almost entirely of grains, it will be much easier to digest if the grains are fermented!
The fermentation process in sourdough breaks down gluten and phytic acid, potentially easing digestion for some people who might be sensitive to these components. Making the final product gentler on the digestive system compared to foods made without fermenting the grains.
Researchers have associated sourdough fermentation with other potential health benefits, such as improved blood sugar control and enhanced nutrient absorption. While these benefits may vary depending on factors such as fermentation time and flour type, some people choose to use sourdough for its possible health advantages.
Another benefit of using fermentation is that fermented grains tend to have a longer shelf life than homemade items made without fermentation. This is a result of the acids produced during fermentation, which act as natural preservatives.

Is it difficult to make homemade cereal bars?
Don’t be scared to give these a try! While the idea of making a homemade “Nutri-Grain” cereal bar at home seems difficult, it’s actually quite simple! Not only will they turn out to be delicious, you’ll be surprised how easy it was to make them!
It might take you a few tries to get the bars shaped just the way you like them, the first time you make this recipe. After that, it is a breeze!
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Tools you will need:
Medium to Large mixing bowl
Measuring cups and spoons
Cookie sheet
Ingredients
For bars
Whole Wheat Flour: Provides the base and structure for the bars. Whole wheat flour adds fiber and nutrients, contributing to the overall healthfulness of the bars.
Quick Oats: Add texture and chewiness to the bars while also providing fiber and nutrients. They help bind the ingredients together and create a satisfying bite.
Potato Flake Starter (Active or Discard): Provides the fermentation process that aids in digestion.
Cinnamon: Enhances the flavor profile with warm, aromatic notes, complementing the sweetness of the bars and adding depth.
Salt: Balances the sweetness and enhances the overall flavor of the bars. It also helps strengthen the gluten structure and improves texture.
Coconut Oil (Melted, but Cool): Provides moisture and richness to the bars. It also helps bind the ingredients together.
Egg Yolks: Act as a binding agent, helping to hold the ingredients together and providing structure to the bars. They also contribute to the richness and tenderness of the bars.
Heavy Cream: Adds moisture and richness to the bars, contributing to their tender texture.
Honey: Sweetens the bars naturally and helps bind the ingredients together. Honey also adds moisture and depth of flavor. Alternatively, you could also use maple syrup in place of honey.
Vanilla: Enhances the overall flavor profile with its warm and aromatic notes. Vanilla adds depth and complexity to the bars, making them more flavorful.
Strawberry Jam: Really, any flavor jam will work! The jam adds the fruity element inside the bars. You could use a store bought jam, but making a homemade jam is quite simple and makes an even healthier bar. Especially if you choose to make an easy chia seed jam!
For brushing
Saved Egg whites: This helps act as a glue to help hold the bar together.
Milk: This helps thin out the egg wash and also help provide moisture to make the outer texture of the bar softer.
How to make homemade Whole Grain Cereal Bar Fermented with Potato Flake Starter
Make the dough for the fermented cereal bars

In a large bowl, mix the flour, oatmeal, cinnamon, and salt together. Add in the heavy cream, honey, vanilla, coconut oil, 3 tablespoons of starter, and the egg yolks (reserve the whites for brushing later on.) Mix until combined. Add more starter if needed to form the dough into a ball. Remember, the oats will continue to soak up the moisture, so it is okay for it to be a bit stickier initially.
Use your hands to work the dough into a nice ball shape. Cover with plastic wrap and allow it to sit at room temperature for at least 8 hours.
You can refrigerate it for additional time if necessary. If you decide to refrigerate it, be ready to remove it and let it return to room temperature before rolling it out. Refrigeration will cause it to become very hard.
A quick way to get it pliable again is by placing in the bowl of a stand mixer with the paddle attachment. Mix until soft, adding a splash of milk if necessary to help it come back together.
Next step, Fermented Cereal Bars
After the dough has sat and had time to ferment the grains, you are ready to shape them into bars. Start by making the egg wash. To do this whisk the egg whites and 1 tablespoon of milk together. You will have extra, you can save this to add to scrambled eggs, french toast batter, or use in another recipe so that it doesn’t go to waste!
Preheat the oven to 350 degrees F.
Prepare a cookie sheet by lining it with parchment paper.
Shape the fermented cereal bar dough

Divide the dough into 10 equal parts. Flatten each into a rectangular shape and roll out into a rectangle about 1/16″ thick. I love using my rolling pin with adjustable thickness rings to help me get the thickness just right without making one area to thin or too thick!

Use a dough scraper to scrape the dough up off the counter to loosen it before placing the jam on.
Place a heaping tablespoon of jam down the center of each square. Fold one side over about 3/4 of the way. Brush the top of this section with the egg wash. Fold the other side over gently pressing into the side with the egg wash. Press each end closed by pinching dough together. Gently lift the cereal bar, using the dough scraper if needed.




Flip it over and lay it seam side down on a parchment lined cookie sheet.
Repeat with the remaining dough. When they are all assembled brush with the egg wash and sprinkle a small amount of quick oats on the tops.

Bake your Whole Grain Cereal bars
Bake on the middle rack for 12-15 or until lightly golden brown on top, do not over bake, if they begin bursting on the tops remove them immediately.
Allow to cool 5-10 minutes, then carefully transfer the bars to a container with a lid, layering them between pieces of parchment paper. This will trap in heat and moisture helping them remain soft. Store in an airtight container for up to 3 days or in the fridge for longer. These can also be wrapped in plastic wrap and frozen, thaw for 1 hour.
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Whole Grain Cereal Bar Fermented with Potato Flake Starter
Ingredients
- For bars
- 1 cup Whole Wheat Flour
- 3/4 cup Quick Oats
- 3-4 tablespoons potato flake starter active or discard
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 6 tablespoons coconut oil melted, but cool
- 2 egg yolks
- 1 tablespoons heavy cream
- 2 tablespoons honey
- 2 teaspoons vanilla
- 1 cup strawberry jam homemade or store-bought
- For brushing
- 2 Saved Egg whites
- 1 tablespoon milk
Instructions
- In a large bowl, mix the flour, oatmeal, cinnamon, and salt together. Add in the egg yolks (reserve the whites for brushing later on), heavy cream, honey, vanilla, coconut oil, and 3 tablespoons of starter. Mix until combined. Add more starter if needed to form the dough into a ball.
- Use your hands to work the dough into a nice ball shape. Cover with plastic wrap and allow it to sit at room temperature for at least 8 hours. *It can be put in the fridge for additional time if needed. See notes.
- Make the egg wash. To do this whisk the egg whites and 1 tablespoon of milk together. You will have extra.
- Preheat the oven to 350 degrees F.
- Divide the dough into 10 equal parts. Flatten each into a rectangular shape and roll out into a rectangle about 1/16″ thick.
- Use a dough scraper to scrape the dough up off the counter to loosen it before placing the jam on.
- Place a heaping tablespoon of jam down the center of each square. Fold one side over about 3/4 of the way. Brush this section with the egg wash. Fold the other side over gently pressing into the side with the egg wash. Press each end closed by pinching dough together. Gently lift the bar, using the dough scraper if needed.
- Flip it over and lay it seam side down on a parchment lined cookie sheet.
- Repeat with the remaining dough. When they are all assembled brush with the egg wash and sprinkle a small amount of quick oats on the tops.
- Bake on the middle rack for 12-15 or until lightly golden brown on top, do not over bake, if they begin bursting on the tops remove them immediately.
- Allow to cool 5-10 minutes, then carefully transfer the bars to a container with a lid, layering them between pieces of parchment paper. This will trap in heat and moisture helping them remain soft. Store in an airtight container for up to 3 days or in the fridge for longer. These can also be wrapped in plastic wrap and frozen, thaw for 1 hour.
Hi Magen, when do I add the melted coconut oil? I should have read the whole recipe before starting! 😬 Thanks!
Along with the rest of the wet ingredients! I must have missed that in the recipe card! I’m sorry about that! I just added it! Thanks for bringing it to my attention!
Wow. These are delicious! Thanks for another great recipe 🙂
Thanks so much for your feed back! Glad you loved them 🙂