White Chocolate Bounty Breakfast Bars…

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by Hickmans Slim Kitchen
White Chocolate Bounty Breakfast Bars

INGREDIENTS:

  • 45g oatbran
  • ½ tablespoon sweetener
  • ¼ teaspoon baking powder
  • 1 egg
  • A few drops of coconut flavouring
  • 1 tablespoon 0% fat free Greek yogurt
  • 2 teaspoons white chocolate spread
  • Desiccated coconut to sprinkle on top

METHOD:

  1. Preheat oven 180°C fan.
  2. Add the dry ingredients to a bowl and give a quick mix.
  3. In another bowl whisk the egg and flavouring until pale, add the yogurt and mix.
  4. Stir the egg mixture into the dry ingredients until well combined.
  5. Leave to soak for a few minutes.
  6. Pour your mixture into your desired dish.
  7. Bake in the oven for 23 – 25 minutes or until golden and light and springy to the touch.
  8. Spread with the chocolate spread while still warm so it melts and goes further and sprinkle over the coconut.

NOTES:

  • These can be enjoyed hot or cold, simply slice and enjoy.
  • You can make them ahead and store in an airtight container, these should last up to 3 days so ideal for batch cooking for days you want to grab and go.