Blueberry Vanilla Greek Yogurt Granola Bars
Yields 8-12 granola bars
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 8 hours
Ingredients for granola bars
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2 cups rolled oats (gluten free if needed)
1-1/2 cup brown ice krispies
1/4 cup shredded unsweetened coconut
1/4 cup whole roasted almonds, roughly chopped
1 tablespoon (tbsp) chia seeds
1/4 teaspoon (tsp) salt
1/2 cup peanut butter or almond butter (I typically use peanut butter)
1/2 cup honey
1-1/2 tsp. vanilla
1 (rounded) cup fresh blueberries or 3/4 cup dried blueberries
Ingredients for Greek Yogurt Coating
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1 tbsp. water
1 tsp. vanilla extract
1/2 tsp. gelatin
1/4 cup greek yogurt
1 tbsp. honey
pinch of salt
2 cups powdered sugar
Preparation – Granola Bars
1. (Skip this step if you are using dried blueberries.) Preheat oven to 350˚F. Line a
baking sheet with parchment paper and spread the blueberries on the baking sheet.
Roast for 30-40 minutes, or until the berries burst and shrink. Remove from oven and
let cool.
2. Line a 9x13 square Pyrex pan with wax or parchment paper.
3. In a large bowl combine the oats, rice krispies, coconut, almonds, chia seeds and
salt. Mix together.
4. In a small microwave safe bowl combine the almond butter and honey. Microwave
for 30 seconds to 1 minute or until the mixture is hot and pourable. Add the vanilla
and mix again.
5. Add the honey mixture to the dry oat mixture and mix until everything is moist and
combined. Gently stir in the blueberries. Press the mixture into the prepared pan and
then using the back of a measuring cup press the mixture into the pan until it is
tightly packed. Cover and place in the freezer for 1 hour. Cut into 9-12 bars and
return to the freezer.
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Preparation – Greek Yogurt Coating
For thicker coating, double the recipe for the Greek Yogurt, and repeat the dipping process twice.
1. Combine the water and vanilla in a small bowl. Sprinkle the gelatin over top and
whisk with a fork until the gelatin is evenly distributed. Set aside for about 5 minutes
or until needed. It will set into a thick paste.
2. In another small bowl, whisk together the yogurt, honey, and salt. Microwave on 15
second bursts, stirring in between each burst, until the yogurt is liquidy and very
warm to the touch, about 30 seconds. Don't let it start to boil or the yogurt will curdle.
3. Whisk the gelatin into the warm yogurt mixture. Whisk until the gelatin is completely
dissolved. Scrape the yogurt mixture into a medium mixing bowl. Pour the powdered
sugar on top. Use a mixer or whisk until the yogurt and powdered sugar combine into
a thick, but pourable, coating.
4. Line a baking sheet with wax paper or a silpat. Working with one bar at a time, dip
the bottom of the bar into the yogurt and allow any excess to drip off. Flip the bars
over so the yogurt coated side faces up and place on the prepared baking sheet.
They will be very sticky. Repeat with the remaining bars. Let the bars sit, uncovered,
until dry to the touch, about four hours or overnight (I left mine overnight). Cover the
remaining yogurt coating with plastic wrap until ready to use again.
5. Once the bars are completely dry, flip them over so the yogurt coated side is now
facing down. Transfer the remaining yogurt coating to a sandwich size ziplock bag
and snip a small hole in the corner. Drizzle the remaining coating over the bars and
allow the bars to sit at least two hours or overnight (I left mine overnight).
6. Once the coating is completely dry, store in an airtight container at room
temperature.
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