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Blueberry Vanilla Greek Yogurt Granola Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 113 reviews
  • Author: Mia
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 8 hours
  • Yield: 9-12 granola bars
  • Category: Snack
  • Method: No-Cook
  • Cuisine: American
  • Diet: Gluten Free

Description

These Blueberry Vanilla Greek Yogurt Granola Bars are a deliciously wholesome snack that combines crunchy oats, nuts, and dried blueberries with a smooth, sweet Greek yogurt coating infused with vanilla. Perfect for a nutritious breakfast on-the-go or a satisfying afternoon treat, these bars balance natural sweetness with wholesome ingredients and a creamy yogurt finish.

Ingredients

Scale

Dry Ingredients

  • 2 cups rolled oats (gluten free if needed)
  • 1 1/2 cup brown rice krispies
  • 1/4 cup shredded unsweetened coconut
  • 1/4 cup whole roasted almonds, roughly chopped
  • 1 tablespoon chia seeds
  • 1/4 teaspoon salt
  • 1 cup dried blueberries

Wet Ingredients

  • 1/2 cup peanut butter or almond butter (typically peanut butter)
  • 1/2 cup honey
  • 1 1/2 teaspoon vanilla extract

Greek Yogurt Coating

  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon gelatin
  • 1/4 cup Greek yogurt
  • 1 tablespoon honey
  • Pinch of salt
  • 2 cups powdered sugar

Instructions

  1. Prepare the Pan: Line a 9×13 inch Pyrex or similar baking pan with wax or parchment paper. This will make it easier to remove the bars once set.
  2. Mix Dry Ingredients: In a large bowl, combine the rolled oats, brown rice krispies, shredded coconut, chopped almonds, chia seeds, salt, and dried blueberries. Stir well to distribute everything evenly.
  3. Heat Wet Ingredients: In a small microwave-safe bowl, combine the peanut butter (or almond butter) and honey. Microwave on high for 30 seconds to 1 minute until the mixture is hot and easily pourable. Add vanilla extract and stir to combine.
  4. Combine Mixtures: Pour the warm peanut butter and honey mixture into the dry ingredients. Mix thoroughly until all the dry components are moist and fully incorporated.
  5. Press Into Pan: Transfer the mixture into the prepared pan. Using the back of a measuring cup or your hands, press the mixture firmly and evenly into the pan to compact it. Cover and place the pan in the freezer for 1-2 hours until firm.
  6. Cut Bars: Remove from freezer and cut into 9-12 bars. Return the bars to the freezer while preparing the yogurt coating.
  7. Prepare Gelatin Mixture: In a small bowl, combine water and vanilla extract. Sprinkle the gelatin evenly over the surface and whisk with a fork until gelatin is absorbed and forms a thick paste. Let sit 5 minutes.
  8. Warm Yogurt Mixture: In another small bowl, whisk Greek yogurt, honey, and a pinch of salt. Microwave in 15-second bursts, stirring between, until the yogurt is warm and liquidy without boiling (about 30 seconds total).
  9. Combine Gelatin & Yogurt: Whisk the gelatin paste into the warm yogurt mixture until fully dissolved. Transfer mixture into a medium bowl, add powdered sugar on top, and whisk or use a mixer until thick but pourable.
  10. Coat Bars: Line a baking sheet with parchment paper. Working with one frozen bar at a time, dip the bottom of each bar into the yogurt coating, letting excess drip off. Flip bars so the coated side faces up and place on the sheet. Repeat for all bars. Let bars sit, uncovered, without touching, overnight or up to 2 days until the coating dries to the touch.
  11. Drizzle Remaining Coating: Once dry, flip bars so the yogurt side is down. Drizzle remaining yogurt coating over the bars. Allow bars to dry again overnight or up to 2 days.
  12. Store Bars: Once fully dry, store the granola bars in an airtight container at room temperature for up to a week or freeze for longer storage.

Notes

  • Ensure the yogurt coating does not boil during heating to prevent curdling.
  • Use gluten-free oats and rice krispies if gluten intolerance is a concern.
  • For nut allergies, substitute nut butter and almonds with seed butters and seeds.
  • The resting/drying time for the yogurt coating is crucial to achieve the right texture.
  • Bars can be stored at room temperature once completely dry but can also be refrigerated to prolong freshness.
  • Gelatin is used to stabilize the yogurt coating – ensure it is fully dissolved.

Nutrition

  • Serving Size: 1 bar (based on 12 bars)
  • Calories: 190
  • Sugar: 14g
  • Sodium: 60mg
  • Fat: 9g
  • Saturated Fat: 2g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 5mg

Find it online: https://mealsbymia.com/blueberry-vanilla-greek-yogurt-granola-bars-recipe/