Blueberry Vanilla Greek Yogurt Granola Bars
Blueberry Vanilla Greek Yogurt Granola Bars combine chewy oats, crunchy almonds, and sweet dried blueberries with a creamy Greek yogurt coating. These gluten-free, protein-packed bars are a wholesome, portable snack perfect for on-the-go energy and satisfying sweet cravings naturally.
- Prep Time: 20 minutes
- Total Time: ~2 hours 20 minutes
- Yield: 12 bars
- Category: Snack, Breakfast
- Method: No-bake (with refrigeration)
- Cuisine: Healthy, Gluten-free
- Diet: Gluten Free
Ingredients
Granola Bars:
2 cups rolled oats (gluten-free if needed)
1 ½ cups brown rice krispies
¼ cup shredded unsweetened coconut
¼ cup whole roasted almonds, roughly chopped
1 tablespoon chia seeds
¼ teaspoon salt
½ cup peanut butter or almond butter (peanut butter preferred)
½ cup honey
1 ½ teaspoons vanilla extract
1 cup dried blueberries
Greek Yogurt Coating:
1 tablespoon water
1 teaspoon vanilla extract
½ teaspoon gelatin
¼ cup Greek yogurt
1 tablespoon honey
Pinch of salt
2 cups powdered sugar
Instructions
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Line an 8×8-inch baking pan with parchment paper.
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Mix oats, rice krispies, coconut, almonds, chia seeds, salt, and dried blueberries in a large bowl.
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Warm peanut butter and honey over low heat until smooth; stir in vanilla extract.
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Pour peanut butter mixture over dry ingredients; mix thoroughly.
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Press mixture firmly into prepared pan; refrigerate while preparing coating.
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Bloom gelatin in water for 5 minutes; warm gently until dissolved.
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Combine Greek yogurt, honey, vanilla, salt, and powdered sugar in a bowl; stir in gelatin until smooth.
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Spread yogurt coating evenly over granola mixture.
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Refrigerate at least 2 hours until set.
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Cut into bars and store airtight in refrigerator.
Notes
Substitute peanut butter with sunflower seed or cashew butter.
Swap dried blueberries for cranberries, cherries, or raisins.
Add mini chocolate chips or cacao nibs for indulgence.
Replace coconut with pumpkin or sunflower seeds.
Use agar-agar for vegan coating alternative.
