Back-to-Busy Meal Plan: Apricot & Nectarine Baked Yogurt Bars

Instead of reaching for the usual sugary yogurts and granola bars, meal prep these fruit-filled baked yogurt bars for the week’s breakfasts. Greek yogurt is baked right into each bar, so kids can get a healthy dose of protein and probiotics on the go. 

Yield: 12 squares 
Active Time: 10 minutes
Total Time: 40 minutes

Ingredients:

3 cups Greek yogurt (at least 2% fat) or thick yogurt of choice 
5 eggs
2 tablespoons maple syrup
4 tablespoons apricot jam 
1 ½ teaspoons vanilla extract 
6 tablespoons oat flour
1 nectarine, sliced (or about 1 cup of fruit of choice) (Note: bananas, kiwis, and citrus fruits won’t work here) 

Instructions: 

Preheat the oven to 350° F and set a rack in the lower third of the oven. Line a 9”x9” baking sheet with parchment paper.

In a bowl, whisk together yogurt, eggs, maple syrup, jam, vanilla, and flour until smooth and fully combined, but not over-whipped.

Fold in half of the sliced nectarines. Pour into the pan and smooth out the top. Lay the reserved fruit slices on top.

Bake for about 28 minutes, or until golden brown and set at the edges with just a slight jiggle in the center.

Cool completely, then cover and refrigerate for at least 4 hours before slicing. 

When ready to eat, serve topped with extra sliced fruit, berries, or a sprinkle of granola and a drizzle of honey. 

Recipe credit: Aubrey Devin