Yield 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.
1/2 cup plain or vanilla Greek yogurt
1/3 cup brown sugar (packed)
1/3 cup applesauce
1 large egg
1 teaspoon vanilla extract
zest of 1 orange
1 1/2 cup old fashioned oats
1/2 cup plus 2 tablespoons Bluebird Einkorn Flour or Bluebird Einkorn Baking Mix
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda (omit if using Bluebird’s Einkorn Baking Mix)
1/2 teaspoon salt
3/4 cup chopped walnuts or pecans
3/4 cup dried cranberries
1/2 toasted coconut chips (such as Dang brand)
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, flour, 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.