1 ½cupsold fashion rolled oats, gluten-free if needed
⅓cupnut butter, almond butter or peanut butter
3tbspmaple syrup or honey
1tsppure vanilla extract
Yogurt Fruit Layer:
2cupsvanilla yogurt or skyr, I love Siggi's Vanilla Skyr
⅓cupfresh strawberries, sliced
¼cupraspberries and/or blackberries, cut in half (optional berry)
Line an 8x8” or 9x9” baking dish with parchment paper and set it to the side.
Make the Granola Base: In a large mixing bowl, combine all the granola ingredients and mix with a spatula. Then, add the oat mixture to the lined baking dish and use a spatula to firmly press and spread it in an even layer across the bottom of the dish. It’s important to “pack” the granola base.
Assemble: Add the vanilla yogurt or skyr to the top and spread across the granola base in an even layer. Top with the strawberries, blueberries, raspberries and/or blackberries.
Freeze: Place in the freezer for at least 2 hours to set, or until the yogurt is solid. Remove from the freezer and cut into squares. Enjoy cold and store leftovers in the freezer.
Vanilla Yogurt: Feel free to use your favorite flavor of yogurt. You can use strawberry, blueberry, maple, banana, or peach flavor yogurt too!Rolled Oats: You can use quick oats. Do not use steel-cut oats.Yogurt Bar Variations: Scroll up and read variation ideas.Nut-Free: Use sun butter or tahini instead of almond butter or peanut butter.Vegan: If you’re vegan, use dairy-free yogurt (coconut or almond milk yogurt are great).Doubling the Recipe: Use a 9″ x 13″ baking dish.Storing: Store leftover yogurt granola bars in the freezer. Make sure to store them in a freezer-safe container or bag.