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Chewy, crisp Blueberry Yogurt Granola Bars. The granola bars that everyone loves! Chewy and crisp, sweet and salty, these oats n’ honey granola bars are layered with thick blueberry jam, then drizzled with a tangy, sweet vanilla Greek yogurt icing. All made with simple, wholesome ingredients. Oats, brown rice crisps, honey, blueberry jam, yogurt – there’s a little powdered sugar too. Gluten-free and truly delicious.
I might be pre-mature with my thinking, but I have back-to-school at the top of my mind these days. Mid to end of August is the time I start to picture kids heading out for back-to-school shopping. Gathering school supplies, trying on new clothes, and getting either excited for the new school year or anxiously waiting for it to start.
I was always the anxiously waiting kid, who was not the happiest to head back to school. But I loved everything that came with the days leading up to a new school year, especially the shopping.
This was the time of year my mom would stock up on snacks, and easy lunch bag foods. Back then, she’d buy all the packaged stuff and not think twice about it. Today it’s a million times different.
But I grew up with snacks, lots of them. Chewy chocolate chip granola bars were a staple, fruit roll-ups, maybe even a pop tart or two.
Mom would sometimes buy those yogurt-coated granola bars. They were always my favorite. Very sweet, probably with no hints of real yogurt, but I thought they were delicious nonetheless. These are kind of my take on those bars. Similar, but healthier, and way tastier.
Details
To make the granola bars. I use a simple mix of oats, brown rice crisps cereal, cornmeal, and a touch of baking soda. Then add honey, coconut oil, and some vanilla.
Mix it all up and press it into a square baking dish. Press hard into the pan, you really want to pack the mixture in there TIGHT.
Then bake. Once the bars are golden, spread on the blueberry jam. Use a thick blueberry jam for best results. Then bake a little longer and done. Really simple.
The trick to cutting these is to let the bars cool for about an hour. Then cut using a super sharp knife.
For the yogurt glaze, use plain greek yogurt mixed with honey and vanilla. And then a little bit of powdered sugar.
I like to add meringue powder to help the glaze stiffen up quicker.
You can dip or drizzle each bar into the glaze, but just use a thin layer. You don’t want the glaze to be thick or it will be too heavy for the bars.
The KEY is to let the bars really dry for 1-2 hours at the very least. I’ve found that overnight works best. Once the glaze has really stiffened up, the bars are less sticky and will be less delicate.
Great for back-to-school, great for general snacking, and easy to pack up for end-of-summer pool days too!
Everyone really does love these more wholesome blueberry yogurt bars. They’re very chewy, but with a nice crispiness to them. They’ve got awesome blueberry flavor and just the right amount of tangy sweetness from the glaze. Pretty darn delicious!
Looking for other homemade back-to-school recipes? Here are a few ideas:
Healthier Homemade Nutter Butter Cookies
Frosted Brown Sugar Cinnamon Pop Tarts
Lastly, if you make these Blueberry Yogurt Granola Bars be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Blueberry Yogurt Granola Bars
Servings: 12 bars
Calories Per Serving: 248 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 cups old fashioned oats
- 1/2 cup brown rice crisps
- 3 tablespoons cornmeal
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 tablespoon ground flax (optional)
- 1/4 cup honey
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup blueberry jam
Yogurt Glaze
- 3 tablespoons plain Greek yogurt
- 1 tablespoon honey
- 1 teaspoon vanilla
- 1 1/4 cups powdered sugar
- 2 teaspoons meringue powder (optional)
Instructions
- 1. Preheat oven to 350 F. Line a 9×9 inch square pan with parchment paper2. In a bowl, mix the oats, brown rice crisps, cornmeal, salt, baking soda, and flax, if using. 3. in a small pot melt together the honey and coconut oil over medium heat. Bring to a boil. Boil 30 seconds. Remove from the heat. Stir in the vanilla. Pour over the oats. Mix well to coat. 4. Dump the oats into the prepared pan. Using the back of a 1/2 cup measuring spoon, firmly press the mix into an even layer, really packing it tight. 5. Bake 15 minutes. Remove from the oven and carefully spread the jam over the bars. Bake another 10 minutes. Let the bars cool 10 minutes then remove from the pan. Let cool another 30 minutes, then cut into the bars.6. To make the glaze. Warm the yogurt and honey together for 15 seconds in the microwave. Add the vanilla, then whisk in the powdered sugar and meringue powder, if using. 7. Dip or drizzle each bar with the glaze. Let dry at least 1 hour, ideally overnight. The bars will be sticky if you don't let them really dry. Store in an air-tight container.
Could you omit the cornmeal? These look delicious, but I am allergic to corn.
Hi Kelly,
Sure, that should be okay for you to do! Please let me know if you give this recipe a try, I hope you love it! xx
Mine crumbled into granola too. Flavour was absolutely delicious though!!!
In metric amounts it says 121.5g of oats and 95g brown rice crips. Could you please double check the amounts?. I really would like to make them again. Thanks
Hi Alicia,
Thanks for giving the recipe a try! Sorry, we use Google’s online calculator for the metrics, I am assuming they are correct. Did you really press hard into the pan? You could use always use more honey and coconut oil. I hope this helps! xx
Thank you so much for taking the time to reply!
Update – I know why the bars crumbled. Recipe says 1/2 cup brown rice crisps (metric=95g) but that is for ‘normal’ brown rice. For brown rice ‘crisps’ it is about 20g.
I made them again this morning with 20g and they were AMAZING! Thank you so much for the recipe. They are scrumptious! I live in the UK but I think from now on I will use cups instead of grams, a lot easier 🙂
Thanks so much for sharing!!
I so wanted to love this recipe. They were so easy to make and made with all things I love. Sadly, mine totally fell apart at the slicing phase. I ended up throwing most of them away :(. But the ones that survived had great flavor! They are very sweet though without the sugar/yogurt sauce so I didn’t add that. If I were to make these again, I might use a 9×13 pan to hopefully facilitate better packing and less crumbling
Hi Sabrina,
Thanks for making this recipe and sharing your feedback. Sorry to hear they fell apart, I wouldn’t have thrown them away, you could have used as a topping on yogurt. xx
What a brilliant idea. I know what I’m having for breakfast tomorrow! (I saved some of the crumbly ones and have been eating them with a spoon as a dessert because the flavor was so good). Thanks for being so responsive. I so admire all the time you spend reading/responding to comments
These sound delicious! I have never heard of brown rice crisps. What are they and where can I find them?
Hi Linda,
They are just regular rice crispies but make with brown rice:) You can find them in the cereal aisle. Please let me know if you have any other questions! xx
I’m making these and drizzling melted chocolate (and sprinkles) over top instead of the jam and yogurt – one of my kiddos isn’t a blueberry fan. They smell good baking in the oven!!
Such a great idea Catherine!! I hope they are a hit with the kiddos:) xx
Didn’t have brown rice crisps at home, but we did have blueberry flavored cheerio’s! Felt fitting, made the bottom of the bars a little chunky but matched the blueberry jam topping well. Yum!
Thanks so much Rosalie!!
Hey Tieghan!
I wanted to comment that I made these and read the crumbly comments beforehand. So I added a little extra honey before baking + popped them in the fridge to cool while I made the glaze and they cut just fine!! 🙂
Hey! Thanks so much for letting me know! Glad you enjoyed them! xT
Wonderful recipe, have grandkids, l know they would love these. I have a problem finding brown rice crisp in my community. Can l crisp my own and do you have a recipe. By the way, found HBH Everyday. Wonderful presentation. Great Food.?
Hey Lynn,
Happy Friday! I am so excited to hear that this recipe was enjoyed, thanks a bunch for trying it out! You can just use regular rice crisps. ?xx
How long will they last in an airtight container? Want to send to my niece at college?
Hi Sheila,
With how warm it is all over the country, I don’t think these would be your best option to ship, unless you want to skip the drizzle then that would be okay! I hope you love the recipe! xTieghan
Super easy to make! I couldn’t find brown rice krispies cereal, so I subbed in Raisin Bran/Grape Nuts instead (can basically use any granola/cereal), and it worked! My only critique is of the glaze/frosting. My goal in making these is to create a semi-health conscious snack for myself and adding all of the powdered sugar to the yogurt and honey was a lot. Next time I’ll probably just use the yogurt/honey and keep everything refrigerated so it sticks to the bars. Otherwise, amazing and very easy!
Hi Christine,
Awesome!! So glad to hear this recipe was enjoyed, thanks for making it! Thanks for sharing what worked well for you. xT
With the yogurt topping for these have to be refrigerated?
Hi Renae,
Nope, you are fine to leave them out as long as they are in an airtight container. Please let me know if you give this recipe a try, I hope you love it! xx
Can these bars be frozen? Would love to make big batches for school lunches!
Hey Erica,
Yes, that would be fine for you to do! Please let me know if you give this recipe a try, I hope you love it! xx
I can’t wait to make these!
I don’t typically have coconut oil on hand. Would butter be an okay substitute?
Hi Rebecca,
Yes, that will work well for you! I hope you love this recipe, please let me know if you have any other questions! xx
I made these this morning. I used almond flour (being more moist than corn meal) and regular Rice K’s. I also heated up the jam (apricot orange marmalade) before spreading on the bars. I took the bars out for the second time at 8 min 30 sec as they were smelling krispy! They rested for two hours before cutting and came out fine. I did not use the yogurt topping as they were quite sweet enough. I also used olive oil as i am not a fan of coconut oil.
Hey Holly,
Thanks so much for sharing what worked well for you and sharing your feedback, I love to hear that these were enjoyed! xTieghan