My simple granola bar recipe is a great alternative to shop bought granola bars. Ever wondered how to make the yoghurt coating AND get it to set? I'll show you my tried and tested method!
Granola bars are so convenient for breakfast on the go, whether they're for the school run or something to grab when you're on the way to the gym, you'll find yourself making them again and again.
I've been using this base recipe for years, the toppings are easily adaptable and if you don't want to use a nutty granola sub it for a plain oat based one instead.
If you've ever tried to make a yoghurt coating you might have read recipes and been left feeling like it's too much hard work. Some recipes suggest you strain the yoghurt through muslin, others recommend leaving the yoghurt out uncovered for 24 hours until it forms a skin.
Who has time for that?!
All you need is a really good yoghurt - I use Onken 0% Fat Vanilla Yoghurt combined with icing sugar plus a couple of tablespoons of melted butter ensures the yoghurt coating sets. Follow along with the granola bar recipe and I'll show you how.
For this recipe you will need: nut granola, honey, unsalted butter, brown sugar, salt, mixed seeds, almonds, dried cherries, vegetable oil spray, Onken 0% Fat Vanilla Yoghurt and icing sugar. You'll also need a 9-inch square baking tray and a sheet of baking paper.
Vanilla Yoghurt Coated Granola Bar Recipe
Preheat oven to 180ºC/160ºC fan/Gas 4.
Line a 9-inch square baking tin with baking paper and lightly spray it with vegetable oil cooking spray.
Place granola on a lined baking tray and bake for 8-10 minutes until lightly toasted.
In a small saucepan, heat the honey, butter and brown sugar until the butter has melted and the sugar has dissolved.
Set aside a tablespoon of the mixed seeds, almonds and dried cherries to decorate the top of the granola bars with later.
Once the pan ingredients have melted, add the salt and remaining mixed seeds, almonds, dried cherries and all of the toasted granola. Mix thoroughly to combine all the ingredients.
Press the granola mixture into the prepared baking tin, use the back of a spoon to spread it evenly to the edges.
Use the set-aside seeds, almonds and cherries to decorate the top of the granola base, pressing them in firmly with the back of a spoon. Chill for two hours until set.
Once set, turn the contents out on to a board and cut into 8 bars.
How to Make Vanilla Yoghurt Coating
Place the yoghurt into a bowl and add the melted butter, mix to combine. Add the icing sugar and whisk until you have a thick consistency. The yoghurt mixture will thicken as it sits.
Dip the granola bars one by one into the yoghurt mixture to coat the underside. Turn them upside down and put the bars in the fridge for at least an hour to set.
Yield: 8
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
An easy fruit and nut granola bar with a vanilla yoghurt coating. Perfect as a handy on the go snack for school, in the car or added to a lunchbox.
Ingredients
- 240 g nut granola
- 2 tbsp honey
- 60 g butter,, unsalted
- 50 g brown sugar
- ¼ tsp salt
- 50 g mixed seeds
- 30 g almonds,, skin on, sliced
- 75 g dried cherries
- vegetable oil , spray
For the Vanilla Yoghurt Coating
- 130 g Onken 0% Fat Vanilla
- 2 tbsp butter,, unsalted, melted
- 300 g icing sugar
Instructions
- Preheat oven to 180ºC/160ºC fan/Gas 4.
- Line a 9-inch square baking tin with baking paper and lightly spray with cooking oil.
- Place granola on a lined baking tray and bake for 8-10 minutes until lightly toasted.
- In a small pan, heat the honey, butter and brown sugar until the butter has melted and the sugar has dissolved.
- Set aside a tablespoon of the mixed seeds, almonds and dried cherries to decorate the tops with later.
- Once the ingredients in the pan have melted, add the salt and remaining mixed seeds, almonds, dried cherries and all of the toasted granola. Mix thoroughly to combine.
- Press the granola mixture into the baking tin, use the back of a spoon to spread it evenly to the edges.
- Use the set-aside seeds, cherries and almonds to decorate the top of the granola base, pressing them in firmly with the back of a spoon. Chill for two hours until set.
- Once set, turn the contents out on to a board and cut into 8 bars.
To make the vanilla yoghurt coating
- Place the yoghurt into a bowl and add the melted butter, mix to combine. Add the icing sugar and whisk until you have a thick consistency. The yoghurt mixture will thicken more as it sits.
- Dip the bars into the yoghurt mixture to coat the underside. Turn them upside down and put the bars into the fridge for an hour to set.
Nutrition Information:
Yield: 8Serving Size: 1 grams
Amount Per Serving:Calories: 491Total Fat: 19gSaturated Fat: 7gUnsaturated Fat: 0gCholesterol: 23mgSodium: 166mgCarbohydrates: 76gFiber: 3gSugar: 58gProtein: 6g
Did you make this recipe?
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Use baking paper cut into strips to store the granola bars one on top of the other. The vanilla yoghurt coated granola bars will keep for at least a week in an airtight container.
If you enjoyed this granola bar recipe I think you'll love this paleo granola or my wholegrain apple and cinnamonbreakfast loaf.
Check out my other recipes using Onken 0% Fat Vanilla Yoghurt - you can make all three recipes using only one pot!
If you make this, let me know. Leave a comment, rate it, and don’t forget to tag me@amytreasureblogand use #AmyTreasureRecipes on Instagram so I can see it!
*This recipe was commissioned by Onken
