I love these bars for so many reasons. They’re a great option when I’m on the move and are just as delicious warm and topped with yoghurt, or as a snack. They freeze well, reheat well and eat well! This is the ultimate staple on my weekly planner.
Preheat oven to 160°C. Lightly spray 6 holes of a 12-hole (200 ml capacity) mini loaf tray with oil and line with baking paper.
Lightly whisk egg whites in a bowl until just starting to foam. Set aside.
Combine all remaining ingredients and egg yolks in another large bowl. Gently fold through reserved egg whites (do not overmix). Spoon mixture evenly into paper-lined holes in tray.
Bake for 20–25 minutes, until a skewer inserted into centre comes out clean. Set aside in tray for 5 minutes before turning out onto a wire rack to cool. Serve.
Notes
Anna’s tips• Keep in an airtight container in the fridge for up to 2 days, or freeze for up to 3 months. • You can use fresh or frozen berries.SmartpointsGreen 3 Blue 2 Purple 0QR Code for Personal Points