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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! 

Blueberry Vanilla Greek Yogurt Granola Bars |

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.


Blueberry Vanilla Greek Yogurt Granola Bars |

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.

Blueberry Vanilla Greek Yogurt Granola Bars |

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.

Blueberry Vanilla Greek Yogurt Granola Bars |

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.

Blueberry Vanilla Greek Yogurt Granola Bars |

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.

Blueberry Vanilla Greek Yogurt Granola Bars |

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.

Blueberry Vanilla Greek Yogurt Granola Bars |

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.

Blueberry Vanilla Greek Yogurt Granola Bars |

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.

Blueberry Vanilla Greek Yogurt Granola Bars |

And we all know that little people always tell it like it is.

Blueberry Vanilla Greek Yogurt Granola Bars |

Blueberry Vanilla Greek Yogurt Granola Bars.

Prep Time 30 minutes
Cook Time 30 minutes
resting time 7 hours
Total Time 8 hours
Servings: 12 GRANOLA BARS
Calories Per Serving: 345 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Greek Yogurt Coating


  • 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.


*If you want an extra thick yogurt coating double the recipe for the Greek Yogurt and repeat the dipping process twice just as directed. 
 *Greek Yogurt Coating adapted from The Kitchn.
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Blueberry Vanilla Greek Yogurt Granola Bars |

Oh and Asher says to tell you again that, “they are delicious”!.

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    1. Hi Beth,
      You could use regular rice crispies. Please let me know if you have any other questions, I hope you love this recipe! xx

  1. Hi Tieghan,
    I was just wondering if I NEED to use gelatin for the yogurt coating? Could I add extra icing sugar or less yogurt to achieve the same/similar result?
    Ps your Greek meatballs with lemon orzo and sundried tomato balsamic drizzle is one of my absolute favourite dinners! (I’m not a fan of sundried tomatoes but it’s is my favourite part of that recipe!!)

    1. Hey Melissa,
      Thanks so much for your kind message! I’ve not tested this recipe without the gelatin, you might get a super runny yogurt coating. Let me know if you give this recipe a try! xx

    1. Hi Tarsh,
      You could use another nut butter of your liking:) Please let me know if you have any other questions, I hope you love this recipe! xx

  2. Hi Tiegan! I made these and they are delicious! I was just wondering, for longer term shortage, how long can they sit on the counter at room temp, or should they be stored in the freezer if not all eaten up in a couple days?

    1. Hey Emily,
      Happy Friday!😁 Thanks so much for making this recipe, I am so glad to hear it turned out well for you! I would say they are good for 4ish days and then you could pop them in the fridge or freezer:) xx

  3. Would using more gelatin help with the drying time? And would putting it in the refrigerator set the coating quicker than 2 days for it to dry? Thank you but I would like to see if there’s anything I can do to make it dry faster.

    1. Hi April,
      Sorry, I’ve not tested adding more gelatin, but it should just dry up to overnight. Let me know if you give the recipe a try, I hope you love it! xx

  4. What do you do with the coating while you’re waiting for the first side to dry, do you refrigerate it? Room temp? These sound amazing.

  5. It is not mentioned for how long we should leave the bars in the freezer. It was only mentioned that we can put the bars in the freezer for 2 hours then cut them and return them to the freezer, but it was not clear for how long!?

    1. Hey Aliaa,
      Just until you finish the remainder of the recipe. I hope you love the recipe, please let me know if you have any other questions! xTieghan

          1. I made them! I love the texture and flavor but mine are falling apart. I’ll give them another shot. Do you think I could add a little more peanut butter to give extra hold? Thanks!

          2. Hey Debbie,
            Thanks for trying the recipe! I think adding more honey would be your best bet! Let me know how that works! xTieghan

          3. Thanks! Actually they tightened up after I put them in the fridge. I will try a little more honey next time but I love them thanks! Thanks for all the wonderful recipes!

    1. Hi Susan! Yes, sunbutter should work great and give a similar flavor! I hope you love these! xTieghan

  6. 3 stars
    I love the idea of this, and they are tasty… but I struggled with the execution. My bars wouldn’t hold together, and I’m hoping the dip seizes up over night. Right now they look like they’ll be great snacks to eat with a spoon and bowl, but not quite barlike.
    I love your recipes, taste profiles and stories. This is the first recipe of yours that I’ve struggled with.

    1. Hey Marie!! So with these bars, they really, really need time to dry out. Like 1-2 days for the yogurt to dry. If they are still not set after drying, I recommend freezing the bars and then removing them from the freezer 5 or so minutes before eating. They thaw quickly and are still just as delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  7. Is the peanut/nut butter Absolutely necessary to make the bars hold? I can’t have peanut butter and am not a fan of any other “butters” I have tried so I always wonder if it can just be left out?

    1. Hey Jessica! Unfortunately I do think you need a nut butter of some kind to help these hold. Have you tried sunflower or pumpkin seed butter? Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  8. 5 stars
    I cut the coating recipe in half and otherwise followed the recipe. These bars are delicious! Truly delicious. I brought them to a brunch party and people raved about them. I ended up sharing the recipe with several attendees. I will make these again and freeze some.

    1. Hi! This is the first recipe I’ve found that has a coating that is supposed to dry after 2 days and I can’t seem to find anything else that would equate to the kind of yogurt coating that I’m trying to achieve. I’m actually trying to just coat some protein balls so that they are quick to grab on the go without getting sticky goop all over my face and hands ?but I’d like it to be room temperature and not to have them in the refrigerator/freezer at all times. So I’m definitely going to try this one out as well as your granola recipe!! If you have any suggestions for making the coating, I’d really appreciate it! Thank you!!!!

      1. Hi! I would recommend using more powdered sugar. This will help the coating really become dry. Or adding meringue powder to the mix. That would works well too!

    1. Hi there! These are soft granola bars and are not meant to be crunchy. So I am not sure how to advise. Are you keeping these in the fridge?