Happy Friday! Friday mornings at my office mean one thing… breakfast club! Every Friday my co-workers and I take turns bringing food for our weekly breakfast club get togethers. It’s a great way to ring in the weekend and socialize with one another before conquering the last few {hundred} items on our to-do lists. I don’t know about you, but there’s just something so satisfying about crossing off every item on my to-do list before heading out the door on a Friday afternoon knowing I’ll have the entire weekend to kick back and relax… until it starts all over again on Monday.
Anyways, this week it was my turn to serve breakfast club and I decided to crowd please the co-workers with these DELICIOUS Cranberry Oatmeal Breakfast Bars. One of the great things about them is they are surprisingly healthy! I know the filling looks like cream cheese, but the rumors are true and as the “YOatmeal” in the title suggests, the filling is actually 100% Greek Yogurt but tastes like 100% cream cheese. I used one individual, small container of 0% Vanilla Chobani Greek Yogurt and added 1/4 cup 0% plain Greek Gods Greek Yogurt to thicken it up. Mix that together with a soft granola-like crust, orange zest, and juicy cranberries…you’ve got yourself one hell of a breakfast bar!
Just thinking about these leaves me wanting more! Seriously though, I had to restrain myself from eating the entire pan at home….and in the car…and at my desk before breakfast club…and at breakfast club…you get the point. My co-workers, on the other hand, had no problem scarfing these right up. Within 5 minutes every single one had been consumed. I guess I’ll have to bring double (or triple) the amount next time!
When you make these, be sure to let them cool completely before digging in. I know it will be hard to resist, but I promise its worth the wait! If you try to cut them before they’ve had time to cool completely they will turn into crumbles rather than bars. Also, you can store these in the refrigerator or on the counter-top, just make sure you cover them with a lid to preserve freshness. If you have any left, they also make a great dessert. Simply pop them in the microwave for 20 seconds and serve with vanilla ice cream. YUM!
Let’s get started!
- • 1 yogurt cup (3/4 cup) of 0% Chobani Vanilla Greek Yogurt
- • 1/4 cup of plain nonfat greek yogurt (I used Greek Gods 0% plain Greek Yogurt because of how thick it is)
- • 1 cup + 2 Tbsp all-purpose flower, divided
- • 1 cup Quaker instant oats
- • 1/2 cup brown sugar
- • 1 tsp cinnamon
- • 1/4 tsp baking soda
- • 1/4 tsp salt
- • 2 Tbsp chia seeds
- • 3 Tbsp unsalted butter, melted
- • 3 Tbsp coconut oil
- • 3 Tbsp orange juice
- • 1/4 cup Truvia
- • 1/4 cup granulated sugar
- • 4 Tbsp egg whites
- • 1 1/2 cups of dried cranberries
- • Zest from 1/2 fresh orange
- • Pre-heat oven to 325 degrees.
- • Generously spray an 8 x8 baking dish with cooking spray.
- • In a large bowl combine 1 cup flour, oats, brown sugar, cinnamon, baking soda, salt and chia seeds.
- • In a small bowl whisk together butter, coconut oil, and orange juice.
- • Add juice mixture to flower mixture and combine using a stand mixer. Stir until crumbly.
- • Set aside 1/2 cup of crumble mixture for later use. Using a spatula, press remaining crumble mixture into the bottom of an 8x8 baking dish, slightly pressing up the sides to form crust.
- • Whisk Chobani yogurt, Greek Gods yogurt, 2 Tbsp flour, egg whites, vanilla extract, truvia, and sugar in a medium bowl.
- • Stir in cranberries and orange zest.
- • Pour yogurt mixture over crust, spreading evenly and sprinkle reserved crumble mixture on top.
- • Bake for 30 - 40 minutes or until edges and top are golden brown.
- • Let cool completely before slicing and enjoy!
- Keep sealed in airtight container to preserve freshness. Store on countertops or in refrigerator.
