Breakfast Oat Bars (Egg-Free) - The Gardening Foodie

Ingredients

1 cup + 2 Tablespoons (280 g) thick plain yogurt (or full-fat Greek yogurt) (see note 1)
¼ cup (50g) brown sugar (or white granulated sugar)
½ teaspoon vanilla extract
⅔ cup (80g) flour (all-purpose or plain)
1 ½ level teaspoons baking powder
¼ teaspoon salt
¾ cup (75g) rolled oats (see note 2)
¾ cup (115g) dried fruit of choice, chopped (see note 3)
3.5 oz (100g) total seeds/nuts (see note 4)

Instructions

Position the oven rack in the middle and preheat to 350°F / 180°C (160°C fan).
Line an 8x8-inch (20x20 cm) baking dish with parchment paper, ensuring the paper overhangs the sides for easy removal.
In a large mixing bowl, whisk the yogurt, brown or white sugar, and vanilla extract until smooth.
Sift in the flour, baking powder, and salt. Stir until the mixture is combined.
Add the rolled oats, chopped dried fruit, and seeds/nuts (or your choice of substitutes). Mix until well combined.
Transfer the mixture into the prepared baking dish, spreading it evenly with a spatula.
Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let it cool in the pan for 10 minutes. Then transfer to a cooling rack and cool for about 20 minutes before slicing into squares or rectangles.

Room Temperature: Store the oat bars in an airtight container at room temperature for up to 2 days.
Refrigeration: Place them in an airtight container, for up to 1 week.
Freezing: To store for longer, freeze the bars. Wrap each bar individually in parchment paper or plastic wrap, then place them in a freezer-safe container or bag. They can last up to 2-3 months in the freezer.
Thaw at room temperature before serving.

Recipe Notes

1. Yogurt: Use thick yogurt like Greek yogurt or double cream yogurt for better consistency.

If using thinner yogurt, add 1-2 tablespoons of extra oats or flour to ensure the bars stay firm.

2. Oats: It's best to use rolled oats (also called old-fashioned oats) as they provide a chewy texture and hold up well in these bars.

If you prefer a softer texture, you can use instant oats, but rolled oats are most recommended.
If you choose to toast the oats, place them in a dry pan over medium heat for about 4-5 minutes, stirring occasionally, until golden and fragrant. This step adds extra flavor to the bars.

3. Dried Fruits: I used dried cranberries, apricots, and dates. You can swap in any dried fruits you like.

For a sweeter option, try using fruits like raisins, dates, or dried figs for added natural sweetness.
If you prefer, chop the dried fruits into smaller pieces for even distribution.

4. Seeds/Nuts: I included flaked almonds and sesame seeds.

You can swap or skip seeds (sunflower, sesame, pumpkin) and add chopped nuts (almonds, walnuts, cashews) instead.
Just aim for a total of 3.5 oz (100g), adjusting based on your preferences. For smoother bars, leave out seeds/nuts entirely.
If skipping them, increase oats by 2 tablespoons or add 1-2 tablespoons of flour to ensure the bars stay firm.

Nutrition