Please..anyone have whole foods Greenwich, CT breakfast bar recipe?!

I live in Ohio, and have inlaws in Connecticut. The Whole Foods store is within walking distance, and I love to stop in for breakfast for the past 2 years. They have these almond, cranberry breakfast bars that are delicious. I have ordered many in the past to freeze once I get home and now I have only one left. I've tried in vain to find a recipe for them, but nothing hits the mark so far. They have sesame seeds, whole almonds but SO much almond flavor. I'm not sure if it's almond flour, almond paste (it's that strong) or if it's a lot of almond flavoring. There are dried cranberries as well. I'd love to call and simply ask for the recipe, but working at a pastry shop, we don't often give out recipes. If I get desperate...I might just go for it.
Thanks so much for reading my request!
Sheridan.

a Whole Foods Market Customer
  • 24745 views
  • 8 Comments

8 Comments

mv
mv August 30, 2017
Having only scanned their recipes,I think those who added recipes above are referring to/thinking about something they sell pre-packaged ? Because I'm thinking of their bar that's sold "fresh" in the baked goods area (they keep it with the "cookies by the pound" section of my store, & I only stumbled upon it by chance, but now I crave it! 😋 (no "ingredient list" to follow) I find it soooo sweet I'm sure if I tried to duplicate I'd try using the maybe the Truvia baking blend or something, to cut what must be the gazillion calories it has,
 
Barbara
Barbara May 13, 2017
These bars are the best and I crave them!!! Have hunted everywhere for the recipe too....and soooo happy to find Erin's notes and recipe below....I will definitely make these!! They look exactly the same. Thank you, thank you, thank you!!
 
Tricia
Tricia December 4, 2014
I love these bars too, and have been looking for the recipe. I do have ingredient list from back of package, rolled oats, butter, sweetened dried cranberries, light brown sugar, sunbutter, almonds, sunflower seeds, honey, whole milk powder, whole oat flour, sesame seeds, flax seeds, almond extract, sea salt, contains milk, tree nuts, peanuts. I do plan on trying to make these.
 
ATG117
ATG117 July 7, 2014
Are you referring to the "granola bars" they sell or is it something softer. Almond paste and almond butter have very different flavor profiles, so figuring out which one it is depends upon how the pastry tastes. If it's an almond extract taste, its almond paste. Here are some suggestions:

http://www.wholefoodsmarket.com/recipe/sunflower-cherry-oatmeal-bars?__federated=1

http://smittenkitchen.com/blog/2008/09/raspberry-breakfast-bars/
 
strawberrygirl
strawberrygirl July 7, 2014
This isn't exactly what you're looking for, but Smitten Kitchen has a recipe for thick and chewy granola bars that's described as an attempt to approximate a bar she had at Whole Foods (but less sweet). It's a flexible recipe that you can customize with your choice of dried fruit, nuts and nut butter. If you made it with almond butter plus the dried fruit and nuts/seeds you've identified in the Whole Foods bar, it might be along the right lines.
http://smittenkitchen.com/blog/2010/02/thick-chewy-granola-bars/
 

Voted the Best Reply!

Erin
Erin February 1, 2016
I came across these same breakfast bars in Glastonbury, CT and loved them so much that i have come up with my own recipe that is very close to the real thing. I followed very closely the list of ingredients on the package from whole foods, substituting cashew butter for sunbutter and i added coconut flakes instead of sesame seeds. The recipe is as follows:

2 cups "processed" old fashion oats*
2 tbsp nonfat milk powder
3 tbsp old fasioned oats, not processed
1/2 tsp salt

1/2 cup butter, softened
1/4 cup cashew butter
1/2 cup light brown sugar
2 tbsp honey
1 tbsp almond extract

1/3 cup dried cranberries
1/4 cup almonds
1/4 cup sunflower seeds
2 tbsp coconut flakes
1 tbsp flax seeds

*(I put old fashion oats in the food processor and pulsed them until they were well chopped up, but not quite as fine as a flour consistency. Process enough to measure 2 cups).

In a medium bowl combine "processed" oats, oats, milk powder and salt. Set aside. In a large mixing bowl fitted with the paddle attachment cream the butters with brown sugar. Add honey and almond extract, beat well. Slowly add in the dry ingredients (the oats, milk powder and salt). The dough will start to get very thick. Once the oats are well incorporated, add all the other dry ingredients (nuts, seeds, cranberries, etc). Pour out the dough onto wax or parchment paper and make two long skinny rolls. Use the wax paper to make sure the rolls are uniform from end to end, each roll about 12 in long and 1 1/2 in wide. Flatten each roll slightly. Put them in fridge and refrigerate for 8-12 hours.

Preheat oven to 315 degrees and put oven rack on top shelf. After dough has become very cold remove it from the fridge and cut each 12 in log into about 5 or 6 even pieces. Arrange them on a parchment or silpat mat on a rimmed baking sheet. Bake for approximately 20-25 minutes, or until dark golden in color.

I hope you like these as much as i do.
 
Ellen
Ellen September 22, 2020
Thank you, Erin!!!
 
Anon
Anon June 4, 2023
Erin, your recipe is delicious & it’s a keeper! Because I did not have all the ingredients on hand, I became creative. I replaced cranberries w/ about 2tbl dried sour cherries (chopped) and goji berries. I only used 2 tsps almond flavoring (enough flavoring for me). I also replaced sunflower butter with almond butter. I highly suggest a small amount of the sour cherries chopped. They are strong flavored & go well with the almond flavoring.

That said, the texture of these bars is different than the WF equivalent. They don’t rise at all whereas the WF does …creating a slightly bread’ier texture. However, I like the crunchier bite to your recipe & definitely will keep it. Yet, I’m still on the. look out for something closer to the WF version. I just went to WF & learned that they discontinued them jn 2023 (!!!) I am hoping they share the recipe online.
 
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