Chewy, crisp Blueberry Yogurt Granola Bars. The granola bars that everyone loves! Chewy and crisp, sweet and salty, these oats n’ honey granola bars are layered with thick blueberry jam, then drizzled with a tangy, sweet vanilla Greek yogurt icing. All made with simple, wholesome ingredients. Oats, brown rice crisps, honey, blueberry jam, yogurt – there’s a little powdered sugar too. Gluten-free and truly delicious.
I might be pre-mature with my thinking, but I have back-to-school at the top of my mind these days. Mid to end of August is the time I start to picture kids heading out for back-to-school shopping. Gathering school supplies, trying on new clothes, and getting either excited for the new school year or anxiously waiting for it to start.
I was always the anxiously waiting kid, who was not the happiest to head back to school. But I loved everything that came with the days leading up to a new school year, especially the shopping.
This was the time of year my mom would stock up on snacks, and easy lunch bag foods. Back then, she’d buy all the packaged stuff and not think twice about it. Today it’s a million times different.
But I grew up with snacks, lots of them. Chewy chocolate chip granola bars were a staple, fruit roll-ups, maybe even a pop tart or two.
Mom would sometimes buy those yogurt-coated granola bars. They were always my favorite. Very sweet, probably with no hints of real yogurt, but I thought they were delicious nonetheless. These are kind of my take on those bars. Similar, but healthier, and way tastier.
To make the granola bars. I use a simple mix of oats, brown rice crisps cereal, cornmeal, and a touch of baking soda. Then add honey, coconut oil, and some vanilla.
Mix it all up and press it into a square baking dish. Press hard into the pan, you really want to pack the mixture in there TIGHT.
Then bake. Once the bars are golden, spread on the blueberry jam. Use a thick blueberry jam for best results. Then bake a little longer and done. Really simple.
The trick to cutting these is to let the bars cool for about an hour. Then cut using a super sharp knife.
For the yogurt glaze, use plain greek yogurt mixed with honey and vanilla. And then a little bit of powdered sugar.
I like to add meringue powder to help the glaze stiffen up quicker.
You can dip or drizzle each bar into the glaze, but just use a thin layer. You don’t want the glaze to be thick or it will be too heavy for the bars.
The KEY is to let the bars really dry for 1-2 hours at the very least. I’ve found that overnight works best. Once the glaze has really stiffened up, the bars are less sticky and will be less delicate.
Great for back-to-school, great for general snacking, and easy to pack up for end-of-summer pool days too!
Everyone really does love these more wholesome blueberry yogurt bars. They’re very chewy, but with a nice crispiness to them. They’ve got awesome blueberry flavor and just the right amount of tangy sweetness from the glaze. Pretty darn delicious!
Looking for other homemade back-to-school recipes? Here are a few ideas:
Lastly, if you make these Blueberry Yogurt Granola Bars be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Blueberry Yogurt Granola Bars
Servings: 12 bars
Calories Per Serving: 194 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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1. Preheat oven to 350 F. Line a 9×9 inch square pan with parchment paper2. In a bowl, mix the oats, brown rice crisps, cornmeal, salt, baking soda, and flax, if using. 3. in a small pot melt together the honey and coconut oil over medium heat. Bring to a boil. Boil 30 seconds. Remove from the heat. Stir in the vanilla. Pour over the oats. Mix well to coat. 4. Dump the oats into the prepared pan. Using the back of a 1/2 cup measuring spoon, firmly press the mix into an even layer, really packing it tight. 5. Bake 15 minutes. Remove from the oven and carefully spread the jam over the bars. Bake another 10 minutes. Let the bars cool 10 minutes then remove from the pan. Let cool another 30 minutes, then cut into the bars.6. To make the glaze. Warm the yogurt and honey together for 15 seconds in the microwave. Add the vanilla, then whisk in the powdered sugar and meringue powder, if using. 7. Dip or drizzle each bar with the glaze. Let dry at least 1 hour, ideally overnight. The bars will be sticky if you don’t let them really dry. Store in an air-tight container.