Description
These creamy, naturally sweetened baked mango yogurt bars are high in protein, made with simple ingredients, and perfect for baby-led weaning, toddlers, and the whole family. An easy make-ahead breakfast with minimal hands-on time!
Ingredients
- 1 1/2 cups yogurt of your choice
- 5 large eggs
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 4 tablespoons cornstarch
- 1 cup mango, roughly chopped (for the puree)
- 1 cup mango, diced (to fold into the bars)
Instructions
- Puree 1 cup of the roughly chopped mango until smooth and set aside.
- Preheat oven to 350°F and line an 8×8 or 9x 9 baking dish with parchment paper.
- In a medium bowl, whisk together the yogurt, eggs, cornstarch, vanilla, and maple syrup until smooth and well combined.
- Add the diced mango and mango puree and mix until combined.
- Pour the mango mixture into the prepared baking dish.
- Bake for about 45 minutes, or until the center is almost set and just a little bit jiggly.
- Cool at room temperature for about an hour before placing in the fridge for another hour to cool completely before slicing.
Notes
Store: Refrigerate in an airtight container for up to 4 days.
Freeze: Wrap bars individually and freeze for up to 2 months. Thaw overnight in the fridge.
For baby-led weaning: Cut into long, finger-length strips for the youngest babies to make them easier to hold.
Tip: Use ripe mango for the best natural sweetness, and let the bars cool completely (or chill) before slicing for the cleanest edges.
Frozen Mangos work great too! Just make sure to defrost them in the microwave at 30 second intervals until just defrosted and use as normally in the recipe.
