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Yogurt Coated Blueberry Energy Bars

Ingredients

  • Energy Bars
  • 2 cups (500 mL) rolled oats
  • 1 1/2 cups (375 mL) brown rice krispies
  • 1/4 cup (60 mL) shredded unsweetened coconut
  • 1/4 cup (60 mL) almonds, roasted and chopped
  • 1 tbsp (12 mL) chia seeds
  • 1/4 tsp (2 mL) kosher salt
  • 1/2 cup (125 mL) almond butter
  • 1/2 cup (125 mL) honey
  • 1 1/2 tsp (7 mL) vanilla extract
  • 1 cup (250 mL) fresh blueberries, chopped
  • Greek Yogurt Coating
  • 1 tbsp (15 mL) water
  • 1 tsp (5 mL) vanilla extract
  • 1/2 tsp (3 mL) gelatin
  • 1/4 cup (60 mL) Danone Oikos Plain Greek Yogurt
  • 1 tbsp (15 mL) honey
  • pinch kosher salt
  • 2 cups (500 mL) icing sugar

Directions

1. Line a 9×13 pan with wax or parchment paper.
2. In a large bowl combine the oats, rice krispies, coconut, almonds, chia seeds and salt.
3. In a small microwave safe bowl combine almond butter and honey. Microwave for 30-60 seconds or until the mixture is hot and pourable. Mix in vanilla.
4. Add honey mixture to dry oat mixture and mix until everything is moist and combined. Gently stir in blueberries. Press the mixture into lined pan until it is tightly packed. Cover and place in freezer for 1 hour. Cut into 9-12 bars and return to freezer.

Greek Yogurt Coating

1. Combine water and vanilla in a small bowl. Sprinkle the gelatin over top and whisk with a fork until gelatin is evenly distributed. Set aside for about 5 minutes. It will set into a thick paste.
2. In another small bowl, whisk together yogurt, honey, and salt. Microwave in 15 second bursts, stirring in between each burst, until the yogurt is liquidy and very warm to the touch. Don’t let it start to boil or the yogurt will curdle.
3. Whisk the gelatin into warm yogurt mixture until completely dissolved. Scrape the yogurt mixture into a medium mixing bowl. Pour the powdered sugar on top and mix until it becomes a thick but pourable coating.
4. Line a baking sheet with wax paper. Working with one bar at a time, dip the bottom of the bar into the yogurt and allow any excess to drip off. Place the bar with the yogurt side facing up on the prepared baking sheet. Repeat with the remaining bars. Let the bars sit, uncovered, until dry to the touch, minimum four hours or overnight. Cover the remaining yogurt coating with plastic wrap until ready to use again.
5. Once the bars are completely dry, flip them over so the yogurt coated side is now facing down. Transfer the remaining yogurt coating to a sandwich size ziplock bag and snip a small hole in the corner. Drizzle the remaining coating over the bars and allow the bars to sit at least two hours or overnight.
6. Once the bars are completely dry, store in an airtight container at room temperature.
Tip: You can substitute any berries, such as strawberries or raspberries

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Related Recipes

Yogurt Coated Blueberry Energy Bars

Ingredients

  • Energy Bars
  • 2 cups (500 mL) rolled oats
  • 1 1/2 cups (375 mL) brown rice krispies
  • 1/4 cup (60 mL) shredded unsweetened coconut
  • 1/4 cup (60 mL) almonds, roasted and chopped
  • 1 tbsp (12 mL) chia seeds
  • 1/4 tsp (2 mL) kosher salt
  • 1/2 cup (125 mL) almond butter
  • 1/2 cup (125 mL) honey
  • 1 1/2 tsp (7 mL) vanilla extract
  • 1 cup (250 mL) fresh blueberries, chopped
  • Greek Yogurt Coating
  • 1 tbsp (15 mL) water
  • 1 tsp (5 mL) vanilla extract
  • 1/2 tsp (3 mL) gelatin
  • 1/4 cup (60 mL) Danone Oikos Plain Greek Yogurt
  • 1 tbsp (15 mL) honey
  • pinch kosher salt
  • 2 cups (500 mL) icing sugar

Directions

1. Line a 9×13 pan with wax or parchment paper.
2. In a large bowl combine the oats, rice krispies, coconut, almonds, chia seeds and salt.
3. In a small microwave safe bowl combine almond butter and honey. Microwave for 30-60 seconds or until the mixture is hot and pourable. Mix in vanilla.
4. Add honey mixture to dry oat mixture and mix until everything is moist and combined. Gently stir in blueberries. Press the mixture into lined pan until it is tightly packed. Cover and place in freezer for 1 hour. Cut into 9-12 bars and return to freezer.

Greek Yogurt Coating

1. Combine water and vanilla in a small bowl. Sprinkle the gelatin over top and whisk with a fork until gelatin is evenly distributed. Set aside for about 5 minutes. It will set into a thick paste.
2. In another small bowl, whisk together yogurt, honey, and salt. Microwave in 15 second bursts, stirring in between each burst, until the yogurt is liquidy and very warm to the touch. Don’t let it start to boil or the yogurt will curdle.
3. Whisk the gelatin into warm yogurt mixture until completely dissolved. Scrape the yogurt mixture into a medium mixing bowl. Pour the powdered sugar on top and mix until it becomes a thick but pourable coating.
4. Line a baking sheet with wax paper. Working with one bar at a time, dip the bottom of the bar into the yogurt and allow any excess to drip off. Place the bar with the yogurt side facing up on the prepared baking sheet. Repeat with the remaining bars. Let the bars sit, uncovered, until dry to the touch, minimum four hours or overnight. Cover the remaining yogurt coating with plastic wrap until ready to use again.
5. Once the bars are completely dry, flip them over so the yogurt coated side is now facing down. Transfer the remaining yogurt coating to a sandwich size ziplock bag and snip a small hole in the corner. Drizzle the remaining coating over the bars and allow the bars to sit at least two hours or overnight.
6. Once the bars are completely dry, store in an airtight container at room temperature.
Tip: You can substitute any berries, such as strawberries or raspberries