Fruit 'n Nut Breakfast Bars

Wrap up these tasty breakfast bars to use a nutritious, on the run snacking option.

  • Prep time: 15-20 min
  • Makes: 32 bars
  • Cook time: 35 min

Nutritional Information

PER SERVING

  • Calories
    .
    136
  • Saturated Fat
    .
    1 g
  • Fat
    .
    5 g
  • Cholesterol
    .
    1 mg
  • Carbohydrates
    .
    20 g
  • Dietary Fibre
    .
    2 g
  • Protein
    .
    3 g
  • Sodium
    .
    84 mg

Ingredients

1 cup / 250 ml plain low-fat (1 to 2 %) yogurt
2/3 cup / 150 g Naturegg Omega Plus Cracked Eggs, 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.

This recipe was made with:

Naturegg Omega Plus

Lower in cholesterol and fat than regular eggs.

Learn More

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