Yogurt-Coated Gluten Free Blueberry Granola Bars

Ingredients

Directions

1. Line an 9x13 square Pyrex pan with wax or parchment paper.
2. In a large bowl combine the oats, rice krispies, coconut, almonds, chia seeds and salt. Mix together.
3. In a small microwave safe bowl combine the almond butter and honey. Microwave for 30 seconds to 1 minute or until the mixture is hot and pourable. Add the vanilla and mix again.
4. Add the honey mixture to the dry oat mixture and mix until everything is moist and combined. Gently stir in the blueberries. Press the mixture into the prepared pan and then using the back of a measuring cup press the mixture into the pan until it is tightly packed. Cover and place in the freezer for 1-2 hours. Cut into 9-12 bars and return to the freezer.
5. While the bars are in the freezer, make the yogurt coating. If your Greek yogurt seems relatively wet, place a cheesecloth or tea towel over a fine mesh sieve, position the sieve over a large bowl and transfer the yogurt to it. Close the cheesecloth or tea towel around the yogurt, and squeeze the yogurt, allowing it to drain through the sieve until it is as thick as possible. Place the yogurt in a large bowl, add the melted butter and mix to combine. The mixture should be thick and smooth. Add the confectioners’ sugar to the bowl and whisk vigorously until well-combined. Cover the bowl and allow the yogurt coating to sit while the bars finish cooling. The yogurt mixture should thicken as it sits.

1. Once the bars are chilled, remove them from the refrigerator and lift them out of the baking pan by holding onto the overhung parchment paper. Slice into 10 or 12 (depending upon the size you prefer) equal rectangles and place on a large sheet of parchment paper. Dip one side of each bar into the thickened yogurt coating and invert, yogurt side up, back onto the parchment. Allow to sit at room temperature until set.