Cereal Crunch Frozen Yogurt Breakfast Bars

Ingredients

• Peanut butter

  Chunk style, with salt

  1 cup or 258g

• Dates

  Medjool

  95g

• Almond milk

  Plain

  ½ cup or 120g

• Flaxseed

  Seeds

  2 tbsp, ground or 14g

• Rice

  Brown, Instant - Safeway

  1 cup dry or 200g

• Bran flakes

  Cereals ready-to-eat, generic

  5 ½ cup or 220g

• Cranberries

  Raw

  ½ cup, chopped or 55g

• Yogurt

  Greek, Low Fat, Coconut - Yoplait

  240g

• Strawberries

  Canned, heavy syrup pack, solids and liquids

  3 tbsp or 48g

• Lemon zest

  2g

Directions

1. Line an 8 x 8 inch (20 x 20 cm) baking dish with parchment paper.
2. In a food processor, combine the peanut butter, dates, soy milk, and flaxseed until a soft dough forms. Stop and scrape down the sides as needed.
3. Transfer the peanut butter and date paste to a large bowl and add the puffed rice, cereal flakes, and cranberries. Note, ensure the cranberries are finely minced, otherwise the base of the bars may not stick together as well if the chunks are too large. Gently mix everything together until it's all just combined.
4. Transfer the mix to the prepared dish and firmly press the mixture down using the back of a spoon or the bottom of a measuring cup or flat-bottomed glass. The more tightly packed you can make it, the better the bars will hold together when ready to enjoy. Pour the yogurt over the base and sprinkle it with freeze-dried strawberries and lemon zest. Tip: we simply picked out the freeze-dried berries from our box of cereal.
5. Place the dish in the freezer for at least 3 hours, or until the yogurt is frozen.
6. Remove from the freezer and let it come to room temperature for about 5 minutes to soften slightly so that it cuts more easily. Cut into bars and transfer to an airtight container, using pieces of parchment to separate the pieces.
7. Store in the freezer until ready to eat. Let your bar thaw slightly before eating so that the yogurt softens. Enjoy!

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