Blueberry Vanilla Greek Yogurt Granola Bars.


These blueberry vanilla greek yoghourt dry cereal bars have ME desire it absolutely was blueberry season. they're thus sensible for breakfast, snack, or dessert! however, i'm pretty positive that's the means most folks square measure feeling right concerning currently.

It’s the final few days of winter and people is a number of the worst. i'm presently searching the window at a snow. So ya, i'm thus prepared for spring. Sunshine, heat and berries out the yazoo! sadly, i'm pretty positive that almost all berries square measure summer foods thus I still have many months. Although, the spring strawberries square measure setting out to appear. Yesss. offer ME all of them.

If you needed to, you may use strawberries in these, extremely any berry or edible fruit you're keen on would work. Pretty positive they’d all be sensible, however I needed one thing aside from cranberries thus I went with blueberries. Well, that and that i extremely love blueberries + they were as if by magic on sale last week and that i couldn't  resist shopping for four cartons. I may have consumed all of them directly, however sadly I did one thing friendly and shared. I shouldn’t have. They were thus sensible.

I can’t really realize dried blueberries wherever I live, thus I used recent ones that I dried go into the kitchen appliance. If it’s easier for you, be happy to simply get dried ones. The bonus to quickly doing it yourself is that they're not coated in sugar. however I gotta say, stopping yourself from uptake them is quite exhausting.


  • 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
  • 1/2 cup peanut butter or almond butter I typically use peanut butter
  • 1/2 cup honey
  • 1 1/2 teaspoon vanilla
  • 1 cup dried blueberries


  • 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


  1. Line an 9x13 square Pyrex pan with wax or parchment paper.
  2. In a large bowl combine the oats, rice krispies, coconut, almonds, chia seeds and salt. Mix together.
  3. 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.
  4. 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 1-2 hours. Cut into 9-12 bars and return to the freezer.
  5. Make the greek yogurt coating. 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.
  6. 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. Don't let it start to boil or the yogurt will curdle. I microwaved mine for 30 seconds total.
  7. 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.
  8. Line a baking sheet with parchment paper. Working with one frozen 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, without touching, overnight or up to 2 days until the yogurt is dry to touch. 
  9. Once the bars are completely dry, flip them over so the yogurt coated side is now facing down. Drizzle the remaining coating over the bars and allow the bars to sit overnight or up to 2 days until the yogurt is dry to touch.
  10. Once the bars are completely dry, store in an airtight container at room temperature.

Recipe From : Halfbaked Harvest

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