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GUILTLESS STRAWBERRY GRANOLA BARS

Indulge guilt-free with these delectable Guiltless Strawberry Granola Bars! Packed with wholesome ingredients like rolled oats, rice krispies, almonds, and chia seeds, these bars are the perfect balance of crunchy and chewy. The addition of diced freeze-dried strawberries adds a burst of fruity flavor that complements the nutty undertones perfectly. Drizzled with a luscious yogurt coating made with Guiltless Strawberry Yogurt, these bars are as delicious as they are nutritious. Whether you enjoy them as a grab-and-go breakfast, a satisfying snack, or a wholesome dessert, these Guiltless Strawberry Granola Bars are sure to become a new favorite in your household.
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Equipment

  • 1 Rectangular Pyrex dish
  • wax
  • parchment paper

Ingredients
  

  • 2 cups rolled oats
  • 1 1/2 cup rice krispies
  • 1/4 cup whole roasted almonds
  • 1 tbsp chia seeds
  • 1/4 tsp salt
  • 1/2 cup peanut butter or almond butter
  • 1 1/2 tsp vanilla
  • 1/4 cup of honey
  • 1 cup diced freeze-dried Strawberries

YOGURT COATING

  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cornstarch
  • 1/4 cup Guiltless 7oz Strawberry Yogurt

Instructions
 

  • Line a rectangular Pyrex dish with wax or parchment paper.
  • In a large bowl, combine the oats, rice krispies, almonds, chia seeds and salt. Mix together.
  • In a small microwave-safe bowl, combine the almond/peanut butter and honey. Microwave for 30 seconds to 1 minute or until the mixture is hot and pourable. Add the vanilla and mix again.
  • Add the wet mixture to the dry oat mixture, mixing until everything is moist and combined. Gently stir in the strawberries. Press the mixture into the prepared pan, using a measuring cup to flatten until it is tightly packed. Cover and place in the freezer for 1-2 hours. Cut into bars and return to the freezer.
  • Make the Guiltless Yogurt coating. In a small bowl, microwave the yogurt on 15 second bursts, stirring in between each burst, until it is liquidy and very warm to the touch. Don't let it start to boil or the yogurt will curdle.
  • In another small bowl, combine the water and vanilla. Sprinkle the cornstarch over top and whisk with a fork until the cornstarch is evenly distributed. Set aside for about 5 minutes or until needed. It will set into a thick paste.
  • Whisk the cornstarch mixture into the warm yogurt mixture, until it is completely dissolved, then pour the powdered sugar on top. Use a mixer or whisk until the yogurt and powdered sugar combine into a thick, but pourable, coating.
  • Line a baking sheet with parchment paper. Working with one frozen bar at a time, dip the bottom of the bar into the yogurt and allow any excess to drip off. Flip the bars over so the yogurt coated side faces up and place on the prepared baking sheet. Repeat with the remaining bars. Let the bars sit, uncovered, without touching, overnight until the yogurt is dry to touch.
  • Once the bars are completely dry, store in an airtight container atroom temperature.