Tropical Breakfast Bars…

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INGREDIENTS:

• 45g oatbran
• ¼ teaspoon baking powder
• 1 egg
• 1 tablespoon 0% fat free Greek yogurt (not Greek style)
• 25g crystallised pineapple and papaya
• 1 tablespoon TRKG pineapple and coconut syrup (See here for info on these syrups)

METHOD:

1. Preheat oven 180°C.
2. Add the dry ingredients to a bowl and give a quick mix.
3. In a bowl whisk the egg and syrup 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.

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NOTES:

• These can be enjoyed hot or cold.
• 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.

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