halfbakedharvest4.3
Blueberry Vanilla Greek Yogurt Granola Bars.
A sweet and tasty treat!
👥 12 Servings⏱️ Prep & Cook: 8h⏳ Prep: 30 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●microwave
- ●measuring cup
- ●whisk
- ●mixing bowl
- ●baking sheet
📝 Preparation Steps
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.
chia seeds1 tablespoon
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.
cup honey1/2honey1 tablespoon
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.
cup honey1/2honey1 tablespoondried blueberries1 cup
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.
water1 tablespoon
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.
cup honey1/2honey1 tablespoon
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.
powdered sugar2 cups
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.
Nutrition Facts
calories
345 kcal
fat Content
9 g
serving Size
1 serving
fiber Content
4 g
sugar Content
41 g
sodium Content
148 mg
protein Content
6 g
carbohydrate Content
59 g
saturated Fat Content
2 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...