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These blueberry vanilla greek yogurt granola bars have me wishing it was blueberry season. They are so good for breakfast, snack, or dessert!
But, I am pretty sure that is the way most of us are feeling right about now.
It’s the very last few days of winter and those can be some of the worst. I am currently looking out the window at a whiteout. So ya, I am so ready for spring. Sunshine, warmth and berries out the yazoo! Unfortunately, I am pretty sure that most berries are summer foods so I still have a few months. Although, the spring strawberries are starting to pop up. Yesss. Give me them all.
Please.
If you wanted to, you could use strawberries in these, really any berry or dried fruit you love would work. Pretty sure they’d all be good, but I wanted something other than cranberries so I went with blueberries. Well, that and I really love blueberries + they were magically on sale last week and I could not resist buying four cartons. I could have eaten them all at once, but sadly I did something friendly and shared.
I shouldn’t have. They were so good.
I can’t actually find dried blueberries where I live, so I used fresh ones that I dried out in the oven. If it’s easier for you, feel free to just buy dried ones. The bonus to quickly doing it yourself is that they are not coated in sugar. But I gotta say, stopping yourself from eating them is kind of hard.
I’d buy extra. Like a lot.
Alright, but let’s talk about the greek yogurt coating.
Yes, it’s really greek yogurt that you have to let sit out (preferably overnight), so it dries and forms a coating. Just like the yogurt covered granola bars you would buy in the store, but a little healthier. While the bars themselves are super healthy, the coating is more like a frosting with some greek yogurt. It’s super delicious, but um yeah, there is sugar in that coating. It’s all about balance.
Oh, and the photo above? Please excuse my scratched up nail polish and ring that is slightly too big for my thumb.
I was in the kitchen working with three five years old and well, they just sort of took over. Both the baking and then my hands. Before I knew it I was receiving a kindergarten manicure complete with jewelry. I have to say though, I do love that ring. It’s one of my favorites. And as far as the nails go, I mean for five-year olds, I would say that all in all, they did a pretty good job. Not sure I could have done any better to be honest.
Even though it was mad chaos with three little girls, their heels (really my heels, all from when I was living in LA, and all at least 3 inches tall) and accessories, we had fun making these.
They stirred, they dipped, they licked and things were flying everywhere in the process.
Aside from the fact that the bars require a decent chunk of time for the yogurt to dry out, they are actually pretty simple and super easy.
I used this recipe from the Kitchn for the yogurt coating and I have to say that I was really skeptical on whether or not it would work, but WOW it so did.
I left mine to dry overnight twice and would recommend doing the same. After that the bars can be stored just like any other granola bar, but they’re gonna go fast.
Asher says these are better than good, they are amazing. And that is coming from a five-year old.
And we all know that little people always tell it like it is.
Blueberry Vanilla Greek Yogurt Granola Bars.
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
- 1/2 cup peanut butter or almond butter, I typically use peanut butter
- 1/2 cup honey
- 1 1/2 teaspoon vanilla
- 1 cup dried blueberries
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
- Line an 9x13 square Pyrex pan with wax or parchment paper.
- In a large bowl combine the oats, rice krispies, coconut, almonds, chia seeds and salt. Mix together.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Once the bars are completely dry, store in an airtight container at room temperature.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Oh and Asher says to tell you again that, “they are delicious”!.
Can you use steel cut oatmeal versus rolled?
Hi Patricia,
So sorry, I have not tested that with this recipe, so I can’t say for sure what the results would be.
Please let me know if I can help in any other way!
The flavor was amazing, but mine were soft and crumbly. Less like a bar and more like I needed a fork. What do I do to fix that? I’m in Montana so not sure if it’s the altitude…
Thanks 🙂
Hey Laurie,
Thanks so much for trying these bars! Glad to hear you enjoyed the flavors. Next time, I would keep them in the freezer longer and see if that helps! xx
I wonder how they would be if you baked them for a little bit, if they would be less crumbly. I didn’t even pay attention until I read your review that they weren’t baked. I think I will try a half batch the original way and maybe a half a batch baked for about ten minutes or so
I made these with freeze dried blueberries and almond butter!
I adjusted the greek yogurt coating to remove the icing sugar and replaced it with 1.5 tbsp of vanilla protein powder and added an additional 1/4 cup of greek yogurt! It worked out very well!
Hey Faith! I am so glad you are loving this recipe! Thanks so much for taking the time to leave a sweet comment! Have a wonderful summer! xT
What are the carbs for one bar
Hi Randy,
So sorry, I do not have that info. Please let me know if I can help in any other way! xx
I made these for a gathering and everybody loved them. I used pistachios instead of almonds and I used my homemade pb. Thank you for sharing the recipe
Hey Imma,
Happy Friday!! Thanks a lot for giving this recipe a try, so glad to hear it turned out well for you! XxT
Made these for snack time for my son for school. They turned out really good. I put golden raisins and berries in them and used chopped almonds. Thank you for the recipe. 😁
Hey Nicole,
Fantastic! So glad to hear this recipe was enjoyed, thanks for making it! Have the best week! x
Just confirming the yogurt topping is supposed to dry at room temperature? Or should it be in fridge until fully dried?
Hey Bre,
It will dry at room temp but you could also put it in the fridge. Let me know if you give this recipe a try, I hope you love it! xx
I was excited about this recipe as a healthy snack for my grandsons who live with me, until I saw it has 2 cups of powdered sugar. Do you know of a substitute?
Hey Betty,
You could always skip the greek yogurt coating for them:) Otherwise, I have not tried this without the powdered sugar. Let me know if you give this recipe a try! xT
Can you use something other than gelatin? Like tapioca starch?
Hi Kim,
So sorry, I have never tested that so I don’t know the exact results, but you could certainly give it a try! I hope you love this recipe! xT
Hi there! What can I use instead of almonds? Need it to be nut free:)
Hi Lexi,
How about some pumpkin seeds? Those would work well for you! Let me know if you give this recipe a try, I hope you love it! xT