Thursday, March 20, 2014

Blueberry Greek Yogurt Chia Granola Bars

I love to make my own granola bars, I know what is going into them, no preservatives, just healthy ingredients. These is moist, chewy, and have a burst of flavor in every bite. I can't make these quick enough for my family. Coated in a Greek yogurt and honey glaze. And the addition of oats, blueberries and chia seeds, can't get any healthier than these. Start these in the morning because they need to set ,believe me, it is worth the time..Try these you will love them!!


2 cups rolled oats
1 1/2 cups white or brown Rice Krispies
1/4 cup unsweetened coconut
1/4 cup whole roasted almonds, rough chopped
1 Tablespoon Chia Seeds
1/4 teaspoon salt
1/2 cup peanut butter or almond butter
1/2 cup honey
1 1/2 teaspoons vanilla extract
1 well rounded cup of  blueberries

Greek Yogurt Coating:

1 tablespoon water
1 teaspoon vanilla extract
1/2 teaspoon gelatin
1/4 cup Greek yogurt
1 Tablespoon honey
Pinch so salt
2 cups powdered sugar


1. Line a 13x9 glass baking dish with parchment or wax paper, leaving an overhang on each side for easy lifting out.
2. In a large bowl combine oats, Rice Krispies, coconut, almonds, chia seeds and salt. Mix until combined.
3. In a small microwave bowl combine peanut butter, and honey, heat for about 30 seconds to 1 minute, until thin and pourable, remove and add vanilla then stir again
4. Add the peanut butter and honey mixture to the oat and rice Krispy mixture and stir until everything is moist and combined. Fold in the blueberries, gently. Then press the mixture into the prepared pan, and with the back of a measuring cup press down to smooth out and pack down.
5. Cover and place in the freezer for 1 hour cut into 12 bars and place back into freezer
6. Make the Greek yogurt coating: Combine the water and vanilla in a small bowl then sprinkle the gelatin over the water and vanilla, and with a fork sir the mixture to evenly distribute the gelatin mixture. Set aside for about 5-10 minutes until it becomes a thick paste.
7. In another small bowl whisk together yogurt, honey and salt and microwave in 15 second intervals, stirring each time until the mixture is very warm to the touch, do not overheat or it will curdle. It usually takes no more than 30 seconds.
8. Whisk the gelatin into the warm yogurt mixture, keep whisking until the gelatin is completely dissolved, using a spatula add the mixture into a medium mixing bowl, pour the powdered sugar into the bowl beat or whisk until the mixture becomes a thick but pourable coating.
9. Line a baking sheet with wax paper and remove the granola bars from freezer, dip the bottom of the  granola bars into the yogurt mixture. Letting excess drip off, turn bars over, yogurt side up on the prepared cookie sheet, it will be very sticky, that is okay. Repeat with remaining bars. Let the bars sit uncovered, until dry to the touch, about 4-5 hours,  once the bars are completely dry, flip the bars over so the yogurt side is now facing down, transfer the remaining yogurt coating into a ziploc bag, snip the corner, drizzle the remaining coating over the bars, and let the bars set again for several hours, even overnight until completely dry. Store in a airtight container when done.

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