Blueberry Vanilla Greek Yogurt Granola Bars.

Looking for a delightful, nutritious snack that packs a punch of flavor? These Blueberry Vanilla Greek Yogurt Granola Bars are just what you need! They are perfect for on-the-go breakfasts, midday snacks, or even a sweet treat after dinner. Packed with wholesome ingredients, these bars are not only easy to make but also customizable to your taste. Let’s dive into what makes this recipe a must-try!

Why You’ll Love This Recipe

These Blueberry Vanilla Greek Yogurt Granola Bars are chewy, satisfying, and bursting with fruity goodness. They are:

– Simple to prepare with minimal cooking skills required.
– A healthier alternative to store-bought granola bars.
– Perfectly sweet without being overly indulgent.
– Versatile, allowing you to swap in your favorite nuts or dried fruits.

What We’re Using

• 2 cups rolled oats: Base of the bars, providing fiber and texture.
• 1 1/2 cups brown rice krispies: For a light crunch and added volume.
• 1/4 cup shredded unsweetened coconut: Adds a subtle sweetness and chewy texture.
• 1/4 cup whole roasted almonds: Nutty flavor and healthy fats, roughly chopped.
• 1 tablespoon chia seeds: Packed with omega-3s and gives a nice crunch.
• 1/4 teaspoon salt: Enhances the flavors of the bars.
• 1/2 cup peanut butter or almond butter: Creamy base that holds everything together (I typically use peanut butter).
• 1/2 cup honey: Natural sweetener that adds stickiness.
• 1 1/2 teaspoons vanilla: For that lovely vanilla aroma and taste.
• 1 cup dried blueberries: Bursting with flavor and nutrients.
• 1 tablespoon water: Helps to dissolve the gelatin.
• 1 teaspoon vanilla extract: For extra depth of flavor.
• 1/2 teaspoon gelatin: Helps the bars hold together.
• 1/4 cup Greek yogurt: Adds creaminess and protein.
• 1 tablespoon honey: A touch of sweetness for the yogurt layer.
• Pinch of salt: Balances the sweetness.
• 2 cups powdered sugar: For the yogurt topping, adds sweetness.

Gear Checklist

• Mixing Bowl: For combining all your ingredients.
• 9×13 inch Baking Dish: To shape your granola bars.
• Parchment Paper: For easy removal of the bars.
• Rubber Spatula: To mix and spread the ingredients evenly.
• Measuring Cups and Spoons: For precise ingredient measurements.

Blueberry Vanilla Greek Yogurt Granola Bars. — Do This Next

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper, leaving some overhang for easy removal later.

Step 2: Mix Dry Ingredients

In a large mixing bowl, combine the rolled oats, brown rice krispies, shredded coconut, chopped almonds, chia seeds, and salt. Stir well to evenly distribute the ingredients.

Step 3: Prepare Wet Ingredients

In a separate microwave-safe bowl, combine the peanut butter, honey, and vanilla. Microwave in 15-second intervals, stirring in between, until the mixture is smooth and pourable.

Step 4: Combine Wet and Dry Ingredients

Pour the peanut butter mixture over the dry ingredients. Mix thoroughly using a rubber spatula until all the dry ingredients are evenly coated with the wet mixture.

Step 5: Add Dried Blueberries

Fold in the dried blueberries until they are evenly distributed throughout the mixture.

Step 6: Press into Baking Dish

Transfer the mixture to the prepared baking dish. Press it down firmly and evenly with the spatula to ensure the bars hold together well.

Step 7: Bake

Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown. Remove from the oven and allow to cool in the pan for about 10 minutes.

Step 8: Prepare the Yogurt Topping

While the base is cooling, combine the water and gelatin in a small bowl. Let it sit for a few minutes to bloom. Then, in another bowl, mix the Greek yogurt, honey, and a pinch of salt together until smooth. Stir in the bloomed gelatin and vanilla extract until well combined.

Step 9: Assemble the Bars

Once the base has cooled slightly, spread the yogurt mixture over the top evenly. Sift powdered sugar over the yogurt layer to create a sweet topping.

Step 10: Chill and Cut

Refrigerate the bars for at least 2 hours or until firm. Once set, use the parchment overhang to lift the bars out of the pan. Cut into squares or rectangles, and enjoy!

Texture-Safe Substitutions

• Rolled oats: Use quick oats if you prefer a softer texture.
• Nut butter: Substitute with sunflower seed butter for a nut-free option.
• Dried blueberries: Swap with cranberries or raisins for a different flavor.
• Greek yogurt: Use dairy-free yogurt alternatives if desired.
• Honey: Maple syrup can be used for a vegan version.

What Could Go Wrong

• Bars are too crumbly: This may happen if not enough wet ingredients are used. Ensure the mixture is well combined and pressed firmly into the pan.
• Yogurt layer is too runny: Make sure to let the gelatin bloom properly. If it’s still runny, it may need more gelatin.
• Bars are too hard: Overbaking can cause the bars to harden. Keep an eye on them during the baking process.
• Flavors are bland: Adjust the vanilla and salt to taste if you find the flavors lacking.

Storage Pro Tips

Store your Blueberry Vanilla Greek Yogurt Granola Bars in an airtight container in the refrigerator for up to one week. They can also be frozen for up to three months. Just wrap them individually in plastic wrap and place them in a freezer-safe bag. Thaw in the fridge or at room temperature before enjoying.

Troubleshooting Q&A

What if my granola bars are too sticky?

If your bars are too sticky, try reducing the amount of honey slightly next time, or ensure they are pressed down evenly in the pan to avoid excess moisture.

Can I use fresh blueberries instead of dried?

Fresh blueberries can be used, but they might add extra moisture to the bars. If using fresh, consider reducing the amount of other wet ingredients to maintain the right consistency.

How do I make these granola bars nut-free?

Simply substitute the nuts with seeds like pumpkin or sunflower seeds and use sunflower seed butter instead of peanut or almond butter.

Is there a way to make these bars vegan?

Yes! Use maple syrup instead of honey, substitute the yogurt with a dairy-free version, and ensure your nut butter is free from added sugars.

Keep Cooking

• For more delicious snacks, check out Sally’s Baking Addiction.
• Explore healthy meal ideas at Pinch of Yum.
• Find dessert inspiration at Minimalist Baker.

Ready to Cook?

Now that you have all the necessary ingredients and steps, it’s time to get cooking! These Blueberry Vanilla Greek Yogurt Granola Bars will not only satisfy your cravings but also provide a wholesome snack for you and your family. Enjoy the process, and don’t forget to share your creations!

Blueberry Vanilla Greek Yogurt Granola Bars.

These Blueberry Vanilla Greek Yogurt Granola Bars are deliciously chewy and packed with fruity goodness!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 12 servings

Course: Snack

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups rolled oats
• 1 1/2 cups 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 holds everything together
• 1/2 cup honey natural sweetener
• 1 1/2 teaspoons vanilla
• 1 cup dried blueberries
• 1 tablespoon water helps dissolve gelatin
• 1 teaspoon vanilla extract for extra flavor
• 1/2 teaspoon gelatin helps bars hold together
• 1/4 cup Greek yogurt adds creaminess and protein
• 1 tablespoon honey for yogurt layer
• Pinch salt balances sweetness
• 2 cups powdered sugar for yogurt topping

Equipment

• Mixing bowl
• 9x13 inch baking dish
• Parchment paper
• Rubber spatula
• Measuring cups and spoons

Method

 

1. Preheat your oven to 350°F (175°C). Line a 9x13 inch baking dish with parchment paper, leaving some overhang for easy removal later.
2. In a large mixing bowl, combine the rolled oats, brown rice krispies, shredded coconut, chopped almonds, chia seeds, and salt. Stir well to evenly distribute the ingredients.
3. In a separate microwave-safe bowl, combine the peanut butter, honey, and vanilla. Microwave in 15-second intervals, stirring in between, until the mixture is smooth and pourable.
4. Pour the peanut butter mixture over the dry ingredients. Mix thoroughly using a rubber spatula until all the dry ingredients are evenly coated with the wet mixture.
5. Fold in the dried blueberries until they are evenly distributed throughout the mixture.
6. Transfer the mixture to the prepared baking dish. Press it down firmly and evenly with the spatula to ensure the bars hold together well.
7. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown. Remove from the oven and allow to cool in the pan for about 10 minutes.
8. While the base is cooling, combine the water and gelatin in a small bowl. Let it sit for a few minutes to bloom. Then, in another bowl, mix the Greek yogurt, honey, and a pinch of salt together until smooth. Stir in the bloomed gelatin and vanilla extract until well combined.
9. Once the base has cooled slightly, spread the yogurt mixture over the top evenly. Sift powdered sugar over the yogurt layer to create a sweet topping.
10. Refrigerate the bars for at least 2 hours or until firm. Once set, use the parchment overhang to lift the bars out of the pan. Cut into squares or rectangles, and enjoy!

Notes

• Store bars in an airtight container in the refrigerator for up to one week.
• These bars can be frozen for up to three months; wrap individually in plastic wrap.
• If using fresh blueberries, consider reducing wet ingredients to maintain texture.