Nut-Free Greek Yogurt Granola Bars Recipe-Learn Like a Pro

Nut-Free Greek Yogurt Granola Bars Recipe-Learn Like a Pro:Granola bars are the undisputed champions when it comes to snacks that are both wholesome and convenient. These homemade granola bars offer the ideal combination of protein, fibre, and flavour, thanks to the addition of Greek yoghurt, which further enhances the nutritional value of the bars, and the absence of nuts.

Table of Contents

Nut-Free Greek Yogurt Granola Bars Recipe-Learn Like a Pro

Come along with us as we explore the art of making granola bars made with Greek yoghurt that do not contain nuts, ensuring that both the flavour and the nutritional value are at their highest.

Ingredients

2 cups rolled oats
1 cup Greek yogurt
1/3 cup honey
1/4 cup dried fruits (e.g., raisins, cranberries)
1/4 cup seeds (e.g., sunflower seeds, pumpkin seeds)
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
Pinch of salt

Also See:

Spiced Sweet Potato And Kale Stew Recipe

Instruction

Put wax or parchment paper around the edges of a 9×13 square Pyrex pan.
Put the oats, rice krispies, coconut, almonds, chia seeds, and salt in a large bowl and mix them together. Mix everything together.

Put the almond butter and honey in a small bowl that can go in the microwave. It should be hot enough to pour after 30 seconds to one minute in the microwave. Now add the vanilla and mix it in again.
Mix the honey mixture into the dry oat mixture until everything is wet and well mixed. Add the blueberries slowly and stir.

Press the mixture into the pan that has been prepared. If necessary, use the back of a measuring cup to press the mixture even more into the pan.
Take the lid off and freeze it for one to two hours. Take it out of the freezer and cut it into 9–12 bars.

Make the topping with Greek yoghurt. In a small bowl, mix the water and vanilla together.
Add the gelatin on top and use a fork to mix it in so that it’s spread out evenly. Put it away for five minutes or until you need it. It’ll turn into a thick paste.

Mix the yoghurt, honey, and salt together in a different small bowl. If you want the yoghurt to be liquidy and very warm to the touch, heat it in 15-second bursts and stir it between each one.
It will separate the yoghurt if you let it boil. I heated mine for 30 seconds all together.

Add the gelatin to the warm yoghurt mixture and mix it in well. Stir the mixture with a whisk until all of the gelatin is gone.
Move the yoghurt mix to a medium-sized mixing bowl. Put the sugar powder on top. Mix the yoghurt and powdered sugar with a mixer or whisk until they form a thick but pourable coating.

Put parchment paper on the bottom of a baking sheet. One frozen bar at a time, dip the bottom of the bar into the yoghurt and let the extra yoghurt drip off.
Put the bars on the baking sheet that has been prepared. Make sure the side that has the yoghurt on it is facing up. They’ll stick to everything. Do it again with the rest of the bars.

Cover the bars and leave them alone for at least one night, or up to two days, until the yoghurt feels dry to the touch.
You can turn the bars over so that the side with the yoghurt on it is now facing down once they are completely dry.

Spread the rest of the coating over the bars, then leave them alone for at least one night or two days, until the yoghurt is dry to the touch.
Once the bars are completely dry, keep them at room temperature in a container that won’t let air in.