Mint Choc Chip Breakfast Bars…

Mint Choc Chip Breakfast Bars


  • 45g oatbran
  • ΒΌ teaspoon baking powder
  • 1 egg
  • 1 tablespoon 0% fat free Greek yogurt (not Greek style)
  • 1 tablespoon TRKG mint chocolate syrup (See here for info on these syrups)
  • 2 teaspoons Sweet Freedom mint choc shot
  • 15g white chocolate chips


  1. Preheat oven 180Β°C.
  2. Add the dry ingredients and choc chips to a bowl and give a quick mix.
  3. In a bowl whisk the egg and syrup until pale, add the yogurt and choc shot 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.


  • 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.