Strawberry and rhubarb breakfast bars Recipe

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makes:

12

Skill:

easy

Cost:

cheap

Prep:

20 min

Cooking:

20 min

Nutrition per portion

RDA
Calories 388 kCal 19%
Fat 11.3g 16%
  -  Saturates 5.8g 29%
  -  of which Sugars 38.8gg 43%
Salt 0.2g 3%

Fancy something quick and easy for breakfast? These strawberry and rhubarb breakfast bars are ideal for busy mums on the go

Ingredients

  • 200g muesli (Brands with added fruit like Dorset Cereals Berries & Cherries will add more flavour)
  • 50g Rice Krispies
  • 100g porridge oats
  • 100g unsalted butter
  • 100g golden syrup
  • 300g fat-free strawberry and rhubarb yogurt
  • 2 tbsp plain flour, sifted
  • 1 egg, beaten
  • 200g icing sugar

Method

  • 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.

More Recipe Ideas

Top Tip

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!