Made these oatmeal bars for lunch boxes this week. Did have one kiddo eating it for breakfast, which works too. Enjoy!
Cherry Oatmeal Bars with Yogurt Frosting
Makes About 16 bars
1 1/2 cup low-fat plain yogurt (can use Greek)
¼ cup powdered sugar
¼ teaspoon almond extract
½ teaspoon vanilla extract
1 cup all-purpose flour
½ cup oats (quick or old fashioned, uncooked), blended in blender to consistency of flour
1 cup oats (quick or old fashioned, uncooked)
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
One 6-ounce container cherry low-fat Greek yogurt
1/2 cup granulated sugar
4 egg whites
3 tablespoon softened butter
1 teaspoon vanilla
½ teaspoon almond extract
1 cup pitted and halved sweet or sour cherries (fresh or frozen, partially thawed if frozen)
Begin frosting about 2 hours before serving cake: Place two paper coffee filter inside a medium-sized colander; place the colander over a bowl. Spread yogurt evenly over filter; cover with plastic wrap and place in refrigerator. To make frosting, pour off drained whey liquid. Scrape the yogurt from coffee filter and place in a clean bowl; add sugar and extracts. Mix well; refrigerate.
To make cake, preheat oven to 350°F. Lightly spray 9-inch square baking pan with cooking spray; set aside.
In a large bowl, combine flours, oats, baking powder, baking soda, salt and cinnamon; set aside.
In a medium bowl, combine yogurt, sugar, egg whites, butter, extracts; beat for 2 minutes with an electric mixer. Add to flour mixture and stir with a wooden spoon just until mixture is moistened. (Do not overmix.) Gently fold in cherries.
Bake for 40-50 minutes or until wooden toothpick inserted in center comes out clean.
Cool completely. Frost with yogurt frosting; garnish if desired.