Apple Streusal Pancake Bars


Apple Streusel Pancake Bars

A Delicious Breakfast for a Chilly Morning


When I wake up tomorrow, the house will be chilly, the ground will still be covered in an icy, muted blanket of cold while more dancing flakes fall silently from the sky. I will leave the warm, inviting nest of my bed and start the morning in the cold kitchen to get breakfast together.

The great thing about these bars is, you can make them ahead of time. They are fragrant, yummy, and healthier than most with the rapadura used instead of sugar, and bites of delicious apple throughout. Perfect to go with my morning cup of tea or coffee; and all I had to do to have it ready for the kids was scramble up a few eggs for protein.

Hot breakfast on a frigid morning? Done.

(for the pancake bars)
2 cups whole wheat flour – I used our own fresh home-milled flour
2 Teaspoons baking powder
1 Teaspoon baking soda
1/2 Teaspoon of salt
3 Tablespoons of rapadura
2 large eggs, lightly beaten
2 3/4 cup buttermilk or whole milk
3 Tablespoons unsalted butter, melted
1 medium or large apple, diced into 1/2 inch pieces
2 cups granola

(for the streusel topping)
1/4 cup flour
1/4 cup rapadura
3 Tablespoons of butter, melted
1 Teaspoon cinnamon
1/2 Teaspoon freshly grated nutmeg – optional


Line a 9×13 cookie sheet with parchment paper and coat with coconut oil. Make sure it’s coated or the bars will not hold together as well when you try to get them out.

Whisk the flour, baking powder, baking soda, salt, and sugar together in a large bowl. Add the eggs, buttermilk, and melted butter, and stir until just barely combined. Don’t overwork it, girls. Add in the diced apples and granola, stirring just until it’s all combined. The batter should be lumpy and without any dry spots.

Pour the batter into the prepared pan. Preheat the oven to 400 and let the batter rest while you jiffy up the streusel.

Combine all the ingredients for the topping in a small bowl, and mix until well combined. Don’t worry if it is wet and sticky; mine was, too. Just distribute it as well as you can over the top of your batter.

Bake for 12 to 15 minutes, or until the top of the bars springs back gently when touched. They smell great when they cook. Cool them for a few minutes in the pan on a wire rack, then use the parchment to lift them out and onto a cutting board.

Slice them up into bars! If you wish, brush the tops with 2 more tablespoons of melted butter. I didn’t do this, but I think if I did it again, I would. It would bring them to a whole new level of good when I warmed them up in the toaster the next morning. Mmmmm….


  • Serve with lemon curd, apple butter, or maple syrup!
  • Allow leftovers to cool completely and then refrigerate for up to five days. Warm back up in the toaster or the oven at low heat for a hot yummy breakfast in a blink. You can even wrap individual bars and freeze them. Just take them out the night before -or pop them in the microwave to defrost- and let them sit on the counter so they are ready for your breakfast on the go!
  • If you are watching the sweet stuff, you don’t have to use syrup or any sugary side by any means! They are perfectly yummy by themselves. ;) That’s how we ate them!


Order your rapadura, cinnamon, apples, or whatever else you might need for your streusal  bars. Order HERE for local pickup or HERE to have it shipped to you.

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