Strawberry Yogurt Oatmeal Breakfast Bars

Name: Strawberry Yogurt Oatmeal Breakfast Bars
Prep time: 15 min
Total time: 45 min
Yield: 8
Ingredients: 1 1/2 cups rolled (old-fashioned) oats; 1 cup white whole wheat flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon cinnamon; 1/2 cup brown sugar; 1 egg; 1/2 cup melted butter; 1/4 cup milk; 1 cup frozen strawberries, defrosted and chopped; 3/4 cup Yoplait® Creamy® or Source® Strawberry Yogurt; 1 egg; 2 tablespoons white whole wheat flour

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Prep 15 min
Total 45 min
Servings 8

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Layers of whole grain oats, strawberries and sweet yogurt are sandwiched together to make the perfect hand-held breakfast.

May 17, 2018

Ingredients

1 1/2 cups rolled (old-fashioned) oats
1 cup white whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup brown sugar
1 egg
1/2 cup melted butter
1/4 cup milk

1 cup frozen strawberries, defrosted and chopped
3/4 cup Yoplait® Creamy® or Source® Strawberry Yogurt
1 egg
2 tablespoons white whole wheat flour

Steps

1

Preheat oven to 350°F. Layer an 8x8-inch square baking dish with parchment paper, letting the paper hang over the sides. Set aside.
2

Begin with the oat layer by combining the oats, flour, baking soda, salt, cinnamon and sugar in a medium-size mixing bowl.
3

In a separate small mixing bowl, whisk together the egg, melted butter and milk.
4

Add egg mixture to oat mixture, and stir until well combined. Transfer 1/2 cup of the oat mixture to a small bowl, and set aside.
5

Place the remaining oat mixture into the prepared baking dish, and press down to make a solid crust. Set aside.
6

Make the strawberry-yogurt layer by combining the strawberries, yogurt, egg, and flour in a medium-size mixing bowl. Stir until well combined.
7

Pour the yogurt mixture over the oat base and spread into one even layer. Sprinkle the reserved oat layer on top evenly.
8

Bake in preheated oven for 30-35 minutes, or until the yogurt layer is set and the oat layer is golden brown. Let cool completely, then lift from the pan using the parchment paper overhang. Slice into eight bars.