morning glory bars

Ingredients

1 packed cup (250 grams) grated apple (from 2 small apples weighing 300 g)

1 packed cup (110 grams) grated carrot (from 1 thick carrot)

1/2 cup (100 g) mashed banana (from 1 medium banana)

1/2 cup (65 grams) roughly chopped roasted unsalted pistachios, divided

1/2 teaspoon orange zest

1/2 cup (95 grams) brown sugar

1/2 cup Greek yogurt

2 large eggs

1/2 teaspoon ground cardamom

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

3/4 teaspoon salt

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 tablespoon flax seeds

1 1/4 cups (200 grams) whole-wheat flour (if using all purpose flour, substitute by weight, or use about 1.5 cups)

Instructions

1. Preheat oven to 365 degrees.

2. Grease a 9x9 inch metal pan.

3. Add apple, carrot, banana, 1/4 cup pistachios, orange zest, and brown sugar to a large bowl and mix well.

4. Add eggs and whisk or stir with a fork to combine.

5. Add yogurt and mix.

6. Sprinkle cardamom, ginger, cinnamon, salt, baking powder, and baking soda on surface of mixture. Mix everything together thoroughly.

7. Add flax seeds and mix thoroughly.

8. Add flour and mix until just combined.

9. Pour batter into pan and sprinkle top with remaining pistachios.

10. Bake for 35 minutes, until a toothpick inserted into center comes out clean.

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About this recipe

Welcome to the Carbs for Breakfast Club! On today’s menu we have these hearty, lightly sweetened breakfast bars (heavily modified from Smitten Kitchen’s Morning Glory Breakfast Cake). It’s tasty, it’s filling, and I ate a quarter pan of these babies during a meeting this afternoon (dangers of working from home, am I right?). Plus a bonus: they taste even better the next day. If you'd prefer a more pillowy, cake-like texture, skip the flax and nuts and swap in the whole wheat flour for all-purpose flour.