- Nonstick cooking spray
- 1 Cup Honey Bunches of Oats Almond cereal
- 1/3 Cup whole-wheat flour
- 1/2 Teaspoon baking powder
- 1/4 Teaspoon salt
- 3 Tablespoons sugar
- 1/2 Teaspoon cinnamon
- 3 eggs
- 1/2 Cup nonfat milk
- 2 Tablespoons melted butter, cooled
- 1 Teaspoon vanilla
- 1 six-ounce container of Greek yogurt
- 3 Cups fresh berries (blackberries, raspberries, blueberries, strawberries)
- Honey, for drizzling
- Cinnamon, for sprinkling
Heat oven to 425 degrees F. Coat an 8-inch square pan lightly with nonstick cooking spray.
In a mixing bowl, stir together the cereal, flour, baking powder, salt, sugar, and cinnamon. While stirring, slightly crush the cereal using the back of the spoon or rubber scraper; set aside.
In another bowl, beat eggs until well blended. Add milk, melted butter and vanilla, and mix well. Combine egg mixture with flour mixture. Pour batter (it will be thin) into prepared baking pan. Bake for 18-20 minutes or until it is set when lightly touched in the middle. Remove from oven and set on wire rack to cool for 10 minutes.
To serve, cut into 6 equal-sized bars and place on serving plates. Top each square with a dollop of Greek yogurt, surround with fruit, and drizzle with honey. Sprinkle with nutmeg or cinnamon and serve immediately.