Description
Delicious and wholesome Blueberry Vanilla Greek Yogurt Granola Bars combining hearty oats, crunchy almonds, and sweet dried blueberries with a creamy vanilla Greek yogurt coating. These gluten-free bars offer a perfect balance of chewy and crunchy textures, sweetened naturally with honey and enhanced with the subtle flavor of vanilla. An ideal healthy snack for breakfast or on-the-go munching.
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 used)
- 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
- Prepare Pan: Line a 9×13 inch square Pyrex pan with wax or parchment paper to prevent sticking and facilitate easy removal of the bars.
- Mix Dry Ingredients: In a large bowl, combine rolled oats, brown rice krispies, shredded coconut, chopped almonds, chia seeds, and salt. Stir well to evenly distribute all ingredients.
- Heat Wet Ingredients: In a small microwave-safe bowl, mix the peanut butter and honey. Microwave for 30 seconds to 1 minute until hot and pourable. Stir in the vanilla extract thoroughly.
- Combine Mixtures: Pour the warmed peanut butter and honey mixture into the bowl with the dry ingredients. Mix until everything is moist and combined evenly. Gently fold in the dried blueberries carefully to avoid breaking them.
- Press Mixture into Pan: Transfer the mixture into the prepared pan. Use the back of a measuring cup to press the mixture firmly and evenly into the pan until tightly packed. Cover and place in the freezer for 1-2 hours to set.
- Cut Bars: After freezing, remove from freezer and cut into 9 to 12 bars. Return the bars to the freezer to keep firm while preparing the coating.
- Prepare Gelatin: In a small bowl, combine water and vanilla extract. Sprinkle gelatin evenly over the surface and whisk well until the gelatin is distributed. Let set for about 5 minutes until it thickens into a paste.
- Warm Yogurt Mixture: In another small bowl, whisk together Greek yogurt, honey, and a pinch of salt. Microwave in 15-second bursts, stirring between each, until the mixture is warm and liquidy but not boiling (about 30 seconds total).
- Dissolve Gelatin: Whisk the gelatin paste into the warm yogurt mixture until completely dissolved. Transfer to a medium mixing bowl.
- Add Powdered Sugar: Sprinkle powdered sugar over the yogurt mixture. Use a mixer or whisk to blend until thick yet pourable, forming the yogurt coating.
- Coat Bars: Line a baking sheet with parchment paper. Working with one frozen bar at a time, dip the bottom into the yogurt coating, letting excess drip off. Place bars on the baking sheet with yogurt-coated sides facing up. Repeat with remaining bars. These will be sticky.
- Dry Initial Coating: Let the bars sit uncovered, without touching each other, overnight or up to 2 days until the yogurt coating is dry to the touch.
- Flip and Drizzle: Once dry, flip the bars so the coated side faces down. Drizzle any remaining coating over the top. Allow bars to dry again for up to 2 days until coating is dry to the touch.
- Store: Store the fully dried granola bars in an airtight container at room temperature for freshness.
Notes
- For a nut-free version, substitute nut butter with sunflower seed butter.
- Ensure yogurt does not boil when warming to avoid curdling.
- Dried blueberries add chewy texture but can be replaced with other dried fruits like cranberries or cherries.
- Freezing bars before coating helps maintain their shape and makes dipping easier.
- Gelatin ensures the yogurt coating sets firmly on the bars.
- Bars can be stored at room temperature once fully dried; refrigerate in warm climates.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 14g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg
