Strawberry and Rhubarb Breakfast Bars
Ingredients
- 200 g muesli Brands with added fruit like Dorset Cereals Berries & Cherries will add more flavour
- 50 g Rice Krispies
- 100 g porridge oats
- 100 g unsalted butter
- 100 g golden syrup
- 300 g fat-free strawberry and rhubarb yogurt
- 2 tbsp plain flour sifted
- 1 egg beaten
- 200 g icing sugar
Instructions
- Pre-heat the oven to 178°C/350°F/Gas Mark 4. Prepare and grease a square cake tin 20 x 30cm (8 x 12 inches).
- Weigh in the muesli, Rice Krispies and oats to a large bowl.
- Combine 200g of the yogurt with the flour and egg in a small bowl, whisk well so there are no lumps.
- Melt the butter with the syrup in a small pan and stir. Add the melted butter and syrup to the cereals, mix well.
- Pour half the cereal mixture into the tin about 2cm thick and press down well. Pour over the yogurt and egg and spread over evenly. Finish by topping it with the rest of the cereal mixture. Press down again.
- Bake until lightly golden around the edges but still slightly soft.
- Allow to cool in the tin then remove and cut into bars.
- To decorate, take the remaining 100g of yogurt and mix with the icing sugar until a smooth paste is formed. Drizzle the icing over the bars and leave to set.
Notes
If you prepare them the night before your busy day all you have to do in the morning is remember to pop them in your bag!