Frozen Yoghurt Granola Bars
Fuelling playful adventures with these delightful Frozen Yogurt Granola Bars! Packed with goodness and a hint of sweetness, these bars are not just a treat for the taste buds but a wholesome snack for your little ones.
DIETARY: VEG, EF
ALLERGENS: Wheat, Nuts, Dairy
AGE GROUP: 12 months+
SERVES: 24
PREP: 15 mins (+ 2-3 hours freezing)
EQUIPMENT: High-speed food processor
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Ingredients
Batch Cook
Multiply the recipe to prep extras for the week.| 225g Medjool dates, pitted | |
| 200g oats | |
| 270g almond butter | |
| 1-2 tsp raw honey (optional) | |
| 1/4 cup shredded coconut | |
| Pinch ground cinnamon |
Berry Filling & Yoghurt Layer
| 2 cups frozen berries | |
| 1-2 tsp raw honey | |
| 280g natural yoghurt, unsweetened | |
| 1 tsp vanilla extract | |
| 1-2 tsp raw honey |
Directions
1.
Line a 20x30cm baking dish with baking paper. Set aside.
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2.
Add all the base ingredients into a food processor and process until well combined.
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3.
Press mixture evenly into the baking dish and flatten with a spatula. Place in the freezer while preparing the other layers.
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4.
To make the berry filling, place the frozen berries and honey into a small saucepan and heat over medium heat. Let simmer for 5-10 mins, take off the heat and allow to cool for a few mins. Pour evenly on top of the granola base.
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5.
To make the yoghurt layer, combine all ingredients in a small bowl until smooth.
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6.
Spread yoghurt evenly on top of the berry filling and place in the freezer for 2-3 hours to set.
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7.
Cut into bars and eat within 10 mins out of the freezer.
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Notes
STORING LEFTOVERS: Store in an airtight container in the freezer for up to 4 months.
Prep tips: Best to prep a day ahead and set in the fridge overnight.
Allergies: For a dairy-free version: Swap natural yoghurt for natural coconut yoghurt. For a nut-free version: Swap almond butter for seed butter or tahini. For a gluten-free version: Swap oats for gluten-free oats or quinoa flakes.
Easy ingredient swaps: Swap honey for maple syrup.
