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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.
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.
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
*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.
Oh and Asher says to tell you again that, “they are delicious”!.
This post was originally published on March 18, 2014
Hi, I made these bars and when I went to coat them in the yoghurt topping the bars fell apart. Did they cool down too much? Any suggestions? Thanks.
Can I use frozen blueberries in place of fresh or dried?
Sure! I think that would be fine! 🙂
These look delicious! I’m always looking for a relatively snack or breakfast option, and these look perfect! I am actually allergic to coconut… and suggestions for a substitute? Or can I just leave it out? Thanks!
Just leave it out, bot biggie! Enjoy!
Hey! Any idea on how long the dried blueberries would last themselves? 🙂
Probably a week. Thanks!
Hi there! We are preparing for almost a week of tent camping and I am pinteresting granola bars to bring along with us. I’m so excited to try this, but I was wondering if you have tried to leave the sugar out before? Do you think honey would work-just maybe not so much honey? Either way, I’m still trying these! But if I can leave the sugar out (or not so much sugar) I’d rather do that! Thank you for sharing these!!
I made them to and when I cut them they just fell apart. Any clue what I could do so they will stick together?
Did you change anything in the recipe? Did you try placing them in the freezer before cutting? Hope I can help!!
Got to try them, my daughters love blueberries. They eat them frozen, well they love freezing all kinds of fruits and make smoothies or just eat them in a bowl for a snack. I was wondering if these can be made into a bite size ball? Hmmm got to give it a try. These are great to put in a small container or snack bag so they can just grab and put in their backpack in the morning on their way to School and College. Awesome and delicious idea, thanks for sharing.
Hi! Can you give the directions to how you dry your blueberries out in the oven? Thanks! Can’t wait to make these 🙂
Hi Bethany!!
I like this method from Martha Stewart
How long do you think these would keep/stay good? I’m pregnant and due right before we get my husband’s 3 daughters for the summer and I’m planning on making as many freezer meals/make ahead snacks as I can and I think these would be a hit lol
Hey Stephanie!! 🙂
Wow, that is a lot to take on! I think the bars would be good at least three months. Hope you love them!
I made these in a 9×13 pan as directed. They were much thinner than the picture. I think they would stay together better if they were thicker.
How do you think these bars would turn out using normal rice krispies (the cereal, right?) and no almonds? For some reason, almonds and I just don’t get alon lol! Could I just leave them out or should I sub something in? Thanks! They look amazing
Hey normal rice krispies will be fine and I would either use another nut or seed or just leave them out. Hope you love these!!
My husband and I really enjoy these 🙂 I do have a question though: My bars didn’t come out as “strong” as it appears yours did. When I picked them up (even very carefully) they broke in half. Any suggestions? Thank you!
Made them, love them! The yogurt coating was too much, so I just drizzled it on without dipping so I have a ton left. Think you can freeze the yogurt glaze for a future batch? Thanks!
Hmm, I do not know. I have never tried that, but I think it may get clumpy when defrosted.
Happy you loved these and were able to adjust them to your liking! 🙂
does anyone know the nutritional facts on these? 😉
Can I omit the almonds? I’m planning on substituting the peanut butter with sun butter. I am allergic to ground and tree nuts. If I can’t omit the almonds, what do you recommend for a nut free substitution?
Thank you.
Hey Sara, I would use pumkpkin seeds (pepitas) or sunflower seeds. I actually think pumpkin seeds would be delicious! Hope you love these!