Breakfast Fruit Roll Ups On Yogurt
Team: Bobcat Bites
Host School: Berlin Elementary School
Age Group: Middle School
Ingredients
2 pounds Greek yogurt
2 cups rolled oats
1/3 cup olive oil
1/3 cup + 1 teaspoon honey
1/3 cup sunflower seeds
1/2 cup shredded unsweetened coconut
1 3/4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
2 packages egg roll wrappers
2 pints raspberries halved
2 pints blueberries halved
3 apples diced small
1/2 cup + 2 tablespoons maple syrup
2 eggs beaten
1 lemon zested
1 orange zested
Preparation Instructions
Place oats, olive oil, honey, sunflower seeds, 1 teaspoon of the cinnamon and the nutmeg in medium bowl and mix well. Spread on a parchment lined 16" x 12" baking pan. Bake in a 350* F oven for 15 - 20 minutes stirring halfway through the cooking time. Remove from the oven and sprinkle the coconut on top and cool slightly. When cool break up into pieces and place in a bowl.
Meanwhile mix 2/3 of the diced apples, 2 tablespoons of maple syrup and 3/4 teaspoon cinnamon in a small bowl. In another bowl mix the raspberries and the rest of the diced apples with 1 teaspoon honey. Place the blueberries in another small bowl.
Lay an egg roll wrapper on a choppng board with a corner of it facing you and brush all the edges with beaten egg, place 1 heaping tablespoon of fruit about 1/3 away from the corner of the wrapper, take the corner of the wrapper closest to you and flip it over the fruit filling, bring the left and right sides in over the filling and roll it up making sure everything is sealed well. Brush with beaten egg and place on a parchment lined baking tray seal side down, brush the top of the fruit roll up with beaten egg as well. Bake in a 350* oven for 15-20 minutes or until lighly browned and crisp. Remove from the oven and cool slightly Slice fruit roll ups into 1/4" slices.
Place yogurt in bowls and arrange a few slices of fruit roll ups on top of the yogurt, sprinkle with the granola mixture, drizzle with maple syrup and place a bit of the citrus zest on top.