Fruit 'n Nut Breakfast Bars

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

nutritional info

Nutritional Information

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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

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.
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.
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.

Wrapped tightly, bars will keep for up to 3 days. Freeze tightly wrapped bars for up to 1 month.
Replace nuts with additional fruit if packing bars in school lunches.
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:

The same great taste with none of the fat.

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Brush pastry and bread dough with Egg Creations Fat Free Original before baking to add a glossy colour.