Greek yogurt and oat breakfast bars

by Sarah Steimer

These are really surprisingly filling. Most store-bought breakfast bars I’ve had just leave me hungrier, but all I need is one of these, a cup of coffee and I’m good to go.

• 1/4 cup butter, melted
• 1 1/2 cups rolled oats, plus 1/4 cup for topping
• 1 1/2 cups unsweetened, puffed rice cereal
• 1/2 teaspoon cinnamon
• salt
• 1/3 cup brown sugar
• 3/4 cup unsweetened applesauce
• 2/3 cup Greek yogurt
• 1 egg
• 1/4 cup honey
• 1/4 chopped nuts (I used a combination of pecans and walnuts)

Combine the oats, puffed rice cereal, cinnamon and a pinch of salt in a food processor fitted with a metal blade attachment. Process into a flour consistency and transfer to a medium bowl. Add the melted butter, brown sugar and applesauce, mix thoroughly to combine.

Transfer the mixture to a lightly oiled 8-by-8-inch baking dish. Evenly press the mixture into the bottom of the dish to create a crust. Set aside.

Process the yogurt, egg and honey in the machine until smooth. Pour the yogurt mixture into the dish, over the crust. Gently shake and tap the dish until the yogurt mixture is level.

Sprinkle the surface with nuts and 1/4 cup of rolled oats.

Bake at 350 degrees for 30 minutes. Let cool on a wire rack completely before cutting into about eight bars.

Makes eight breakfast bars.

Recipe adapted from: Adventures of the Yankee Kitchen Ninja