Fruit 'n Nut Breakfast Bars

Ingredients

1 cup / 250 ml

plain low-fat (1 to 2 %) yogurt

2/3 cup / 150 g

EGG Creations! Fat Free Original or Naturegg Omega Plus, well shaken

2

ripe bananas, mashed

1/2 cup / 125 ml

liquid honey

1/4 cup / 50 ml

vegetable oil

2 cup / 500 ml

mixed dried berries

1 cup / 250 ml

chopped walnuts

1 cup / 250 ml

whole wheat flour

1/2 cup / 125 ml

each all-purpose flour and rolled oats

1/4 cup / 50 ml

ground flaxseed

2 tsp / 10 ml

baking soda

1/4 tsp / 1 ml

salt

Directions

1. Preheat the oven to 350°F (180°C). Line a 9 x 13-inch (3.5 L) baking dish with parchment paper. Whisk yogurt, eggs, bananas, honey and oil until combined. Stir in the dried berries and nuts.

2. Stir the whole-wheat flour with the all-purpose flour, flax, baking soda and salt in a separate bowl until combined. Stir the dry mixture into the wet mixture until just combined.

3. Spread the batter in the prepared baking dish; smooth the top. Bake for 35 minutes or until a tester inserted into the centre comes out clean. Cool completely in the pan before slicing into bars. Makes 32 bars.

Tips

1. Wrapped tightly, bars will keep for up to 3 days. Freeze tightly wrapped bars for up to 1 month.

2. Replace nuts with additional fruit if packing bars in school lunches.

3. Dried berry blends are usually a combination of dried cranberries, blueberries, cherries, currants and golden raisins; substitute any combination of dried fruit but be sure to chop any large fruits into small pieces.