Print Recipe
12 bars
Need a whole grain, homemade, grab-and-go breakfast? These chewy bars have plenty of protein thanks to Greek yogurt, walnuts, and fiber from the whole grain einkorn flour to keep you full and satisfied all morning long.
Ingredients
- 1/2 cup Greek yogurt plain or vanilla
- 1/3 cup brown sugar packed
- 1/3 cup applesauce
- 1 large egg
- 1 teaspoon vanilla extract
- 1 orange zested
- 1 1/2 cup old fashioned oats
- 1/2 cup + 2 tablespoons Bluebird Einkorn Flour or Bluebird Einkorn Baking Mix
- 1 1/2 teaspons pumpkin pie spice
- 1/2 teaspoon baking soda omit if using Bluebird’s Einkorn Baking Mix
- 1/2 teaspoon salt
- 3/4 cup walnuts or pecans chopped
- 3/4 cup dried cranberries
- 1/2 cup toasted coconut chips such as Dang brand
Methods
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment or foil and spray with cooking spray. Set aside.
- In a small bowl, whisk together yogurt, brown sugar, applesauce, egg, vanilla, and orange zest.
- In a large bowl, whisk together oats, Bluebird Einkorn Flour or Einkorn Baking Mix, pie spice, baking soda, and salt. Use a rubber spatula to stir yogurt mixture into oat mixture until no traces of flour are visible, don’t over stir. Add walnuts, cranberries, and coconut and stir just to combine.
- Pour batter into the prepared pan and bake until top is just set and edges are golden brown, 25 minutes.
- Place on a cooling rack and let cool completely. Cut into rectangles and serve. Store remaining bars in an airtight container at room temperature for up to 5 days.
- For presentation sprinkle baked bars with coconut chips, chopped walnuts, and zest.
