We’ve had so many house guest this year, I haven’t really had the chance to get excited about the produce bounty this summer. like previous Starting in May it has been a revolving door, maybe 2 weeks in June when we had some quiet time, Im grateful to have family and friends around me, but it can get a little overwhelming. Things are starting to slow down and Im excited to have things back to business as usual.
I think fresh produce is just incredible this time of the year, I feel so lucky to grow some at home, tomatoes, zucchinis, peppers are simply amazing homegrown.Theres a sense of primal satisfaction. The taste, nutrition, culinary possibilities are endless and it fascinates me. The berries, melons, cherries, peppers gets me all excited to be in kitchen. Fruits and vegetables are delicious on their own, and raw is my favorite way to enjoy them or sometimes we’ll make the quickest of meals with a few additional steps.
These frozen yogurt bars are high fiber with bran, almond butter and quinoa puff along with dates to add the sweetness part. Topped with yogurt, tart lemon zest and fresh or dried berries this breakfast bar is no cook and makes a quick summer breakfast literally on the go!
Strawberry Breakfast Fro-Yo Bars with Lemon Zest
Ingredients
- 1 cup almond butter or any nut butter of your choice
- ¾ cup pitted dates, Mejdool or any soft dates** about 8-10 pieces see notes to hydrate if dates are dry
- ½ cup plant milk
- 2 tbsp heaped ground chia or flaxseeds
- 1 tbsp lemon zest
- 2 cups bran flakes
- 1 cup heaped puffed quinoa or rice
- 1 cup plain unsweetened yogurt or Greek yogurt I used cashew
- ½ cup dehydrated strawberries** or fresh berries work too I got them from Trader Joes
- pinch of salt
Instructions
- Line an 8 x 8 inch baking dish with parchment paper. Transfer the mixture to the paper lined baking dish. Firmly press down to spread the dough to about 1 inch thickness. Use the palm of your hand or a flat spatula to flatten it out.
- Spoon the yogurt over the base and spread it to cover the entire surface of the date-nut bar. Sprinkle it with dried or fresh strawberries and lemon zest. Place in the freezer until the yogurt is frozen about 2-3 hours or more.
- Remove from the freezer and allow it come to room temperature for about 10 minutes. The yogurt should soften slightly to slice easily. Slice into squares, place in a freezer safe container. You may need to use a parchment to separate the pieces. Keep frozen until ready to eat. Thaw slightly about 5 minutes soften yogurt before eating.
Notes
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