Hey there, lovely readers! If you’ve ever craved a quick yet wholesome snack that satisfies your sweet tooth, you’re in the right place. Today, I’m sharing one of my favorite go-to treats: Blueberry Vanilla Greek Yogurt Granola Bars.
These bars are chewy, slightly crunchy, and bursting with the fruity sweetness of blueberries and creamy vanilla flavor. Whether you’re grabbing one on your way out the door, need a post-workout boost, or just want a healthy dessert, these bars check all the boxes.
Why You’ll Love This Recipe
These homemade granola bars are so much more than just a snack, they’re a powerhouse of flavor and nutrition. Here’s why you’ll adore them:
- Nutrient-Packed Goodness – With rolled oats, chia seeds, and almonds, each bar is filled with healthy fats, fiber, and protein to keep you energized all day.
- Naturally Sweetened – We’re skipping refined sugar and using honey for that pure, natural sweetness.
- Completely Customizable – Swap the blueberries for your favorite dried fruit, nuts, or even chocolate chips, this recipe is easy to personalize.
- Simple & Fun to Make – A bit of stirring, pressing, and chilling, no fancy equipment required!
So grab your apron and let’s whip up these delicious, no-fuss bars together!
Ingredients
For the Granola Bars
- 2 cups rolled oats (gluten-free if needed)
- 1½ cups brown rice Krispies
- ¼ cup shredded unsweetened coconut
- ¼ cup roasted almonds, roughly chopped
- 1 tablespoon chia seeds
- ¼ teaspoon salt
- ½ cup peanut butter or almond butter
- ½ cup honey
- 1½ teaspoons vanilla extract
- 1 cup dried blueberries
For the 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
Step-by-Step Instructions
- 1. Prep Your Pan:
Line a 9×13-inch baking dish with parchment or wax paper for easy removal later. - 2. Mix Dry Ingredients:
In a large mixing bowl, stir together rolled oats, rice Krispies, coconut, almonds, chia seeds, and salt until evenly combined. - 3. Heat Wet Ingredients:
In a microwave-safe bowl, combine the peanut butter and honey. Heat for 30–60 seconds until warm and pourable, then mix in vanilla extract. - 4. Combine Everything:
Pour the warm honey mixture over the dry ingredients. Stir until everything is well-coated. Gently fold in the dried blueberries. - 5. Press the Mixture:
Transfer the mixture into the prepared pan and press it down firmly using a spatula or the back of a measuring cup. The tighter you pack it, the better your bars will hold together. - 6. Chill:
Cover and freeze the mixture for 1–2 hours, or until firm. - 7. Make the Yogurt Coating:
In a small bowl, mix water and vanilla, then sprinkle gelatin over it. Whisk to combine.
In another bowl, whisk together Greek yogurt, honey, and salt. Warm the mixture in 15-second microwave bursts until just warm (not boiling).
Whisk the gelatin mixture into the yogurt, then stir in the powdered sugar until smooth and thick but still pourable. - 8. Coat the Bars:
Line a baking sheet with parchment paper. Dip each chilled bar into the yogurt coating, allowing excess to drip off. Place the coated bars on the prepared sheet. - 9. Dry & Drizzle:
Let the bars sit at room temperature for several hours (or up to 2 days) until the coating is dry and firm. Flip them, drizzle with any remaining yogurt mixture, and let them dry again. - 10. Store:
Once the coating is fully set, store the bars in an airtight container at room temperature.
Best Ways to Serve Blueberry Vanilla Greek Yogurt Granola Bars
These bars are the ultimate anytime snack! Here’s how to enjoy them:
- On-the-Go Snack – Toss one in your bag for school, work, or travel.
- Breakfast Upgrade – Crumble a bar over Greek yogurt and top with fresh berries for a delicious breakfast bowl.
- Dessert Treat – Pair with tea or coffee for a cozy afternoon pick-me-up.
How to Store Blueberry Vanilla Greek Yogurt Granola Bars
- Room Temperature – Store in an airtight container for up to 1 week.
- Refrigerator – Extend freshness for up to 2 weeks.
- Freezer – Wrap individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature before eating.
Expert Tips for Perfect Granola Bars
- Press Firmly – The tighter you pack the mixture, the better your bars will hold together.
- Don’t Skip the Chill – Chilling helps them firm up and stay chewy.
- Customize Freely – Swap dried blueberries for cranberries, raisins, or even mini chocolate chips.
- Mind the Coating – If your yogurt mixture gets too thick, add a few drops of water to thin it out.
Flavor Variations for Granula Bars
- Nut-Free Version – Replace almonds with pumpkin or sunflower seeds.
- Chocolate Drizzle – Add melted dark chocolate on top for a decadent touch.
- Tropical Vibe – Swap blueberries for dried mango or pineapple for a sunny twist.
FAQs
1. Can I make these ahead of time?
Yes! Prepare the bars up to a week in advance and store them in an airtight container.
2. Are they gluten-free?
Absolutely, just use certified gluten-free oats and check your other ingredients.
3. Can I use fresh blueberries?
Dried blueberries work best for binding, but if you use fresh ones, slice them in half and reduce the honey slightly to prevent excess moisture.
Final Thoughts
These Blueberry Vanilla Greek Yogurt Granola Bars are the perfect balance of chewy, sweet, and crunchy, everything you want in a wholesome snack. Whether you’re meal-prepping for the week or looking for a healthy homemade treat, these bars will keep you energized and satisfied.
So go ahead, grab a handful of ingredients, and enjoy a little taste of sunshine in every bite! ☀️
I share more recipes like these over on Facebook, come hang out in my baking corner.
Print
Blueberry Vanilla Greek Yogurt Granola Bars
- Total Time: 120 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Chewy, nutritious granola bars made with rolled oats, dried blueberries, and a creamy Greek yogurt coating, perfect for a quick snack or breakfast.
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
- 1/2 cup honey
- 1 1/2 teaspoon vanilla
- 1 cup dried blueberries
- 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 a 9×13 square Pyrex pan with wax or parchment paper.
- In a large bowl, combine rolled oats, brown rice Krispies, shredded coconut, chopped almonds, chia seeds, and salt.
- In a small microwave-safe bowl, combine peanut or almond butter and honey. Microwave for 30 seconds to 1 minute until hot and pourable. Mix in 1 1/2 teaspoons of vanilla.
- Pour the hot honey mixture over the dry oat mixture and stir until well-coated. Gently fold in the dried blueberries.
- Transfer the mixture into the lined pan, pressing down tightly.
- Cover and place in the freezer for 1-2 hours to firm up.
- For the yogurt coating, combine water and 1 teaspoon of vanilla extract; sprinkle gelatin over it and whisk until smooth.
- In another bowl, whisk together Greek yogurt, honey, and a pinch of salt, then microwave in 15-second bursts until warm. Add gelatin mixture to yogurt until fully dissolved, then mix in powdered sugar until smooth.
- Dip each bar’s bottom into the yogurt coating and place on a parchment-lined baking sheet.
- Let sit at room temperature for a few hours until the coating is dry.
- Once dry, flip the bars and drizzle any remaining coating over them, allowing to dry again.
- Store in an airtight container at room temperature.
Notes
Press the mixture down firmly to ensure the bars hold together. You can also freeze the individual bars for longer storage.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 15g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg