*If you would like an additional thick yogurt coating double the amount recipe for that Greek Yogurt and repeat the dipping process two times just like directed.
*Greek Yogurt Coating adapted from [The Kitchn world wide web.thekitchn.com/recipe-snack-recipe-ltemgtyogurtcovered-cranberriesltemgt-recipes-from-the-kitchn-183355]
Yields: 8-12 GRANOLA BARS
Ingredients
- 2 cups folded oatmeal (gluten-free as needed)
- 1 1/2 cup brown grain krispies
- 1/4 cup shredded unsweetened coconut
- 1/4 cup whole roasted almonds, roughly chopped
- 1 tablespoon chia seeds
- 1/4 teaspoon salt
- 1/2 cup peanut butter or almond butter (I typically use peanut butter)
- 1/2 cup honey
- 1 1/2 teaspoon vanilla
- 1 (rounded) cup fresh particularly or 3/4 cup dried particularly
- Greek Yogurt Coating
- 1 tablespoon water
- 1 teaspoon vanilla flavoring
- 1/2 teaspoon gelatin
- 1/4 cup greek yogurt
- 1 tablespoon honey
- pinch of salt
- 2 cups powdered sugar
Instructions
*Skip this task if you work with dried particularly. Preheat oven to 350 levels F. Line a baking sheet with parchment paper and spread the particularly around the baking sheet. Roast for 30-40 minutes, or before the berries burst and shrink. Remove from oven and let awesome.
Line an 9x13 square Pyrex pan with wax or parchment paper.
Inside a large bowl combine the oatmeal, grain krispies, coconut, almonds, chia seeds and salt. Mix together.
In a tiny microwave safe bowl combine the almond butter and honey. Microwave for thirty seconds to at least one minute or before the mixture is hot and pourable. Add some vanilla and blend again.
Add some honey mixture towards the dry oat mixture and blend until things are moist and combined. Lightly stir within the particularly. Press the mix in to the prepared pan after which using the rear of a calculating cup press the mix in to the pan until it's tightly packed. Cover and put within the freezer for one hour. Reduce 9-12 bars and go back to the freezer.
Result in the greek yogurt coating. Combine water and vanilla in a tiny bowl. Sprinkle the gelatin over top and whisk having a fork before the gelatin is also distributed. Put aside for around a few minutes or until needed. It'll set right into a thick paste.
In another normal size bowl, whisk together the yogurt, honey, and salt. Microwave on 15 second bursts, stirring among each burst, before the yogurt is liquidy and incredibly warm to touch. Don't allow it begin to boil or even the yogurt will curdle. I microwaved mine for thirty seconds total.
Whisk the gelatin in to the warm yogurt mixture. Whisk before the gelatin is totally dissolved. Scrape the yogurt mixture right into a medium mixing bowl. Pour the powdered sugar on the top. Make use of a mixer or whisk before the yogurt and powdered sugar combine right into a thick, but pourable, coating.
Line a baking sheet with wax paper or perhaps a silpat. Dealing with one bar at any given time, dip the foot of the bar in to the yogurt and permit any excess to drip off. Switch the bars over therefore the yogurt coated side faces up and put around the prepared baking sheet. They'll be very sticky. Repeat using the remaining bars. Allow the bars sit, uncovered, until dry to touch, four hrs or overnight (I left mine overnight). Cover the rest of the yogurt coating with plastic wrap until available again.
When the bars are totally dry, switch on them therefore the yogurt coated side has become facing lower. Transfer the rest of the yogurt coating to some sandwich size ziplock bag and snip a little hole within the corner. Drizzle the rest of the coating within the bars and permit the bars to sit down a minimum of two hrs or overnight (I left mine overnight).
When the bars are totally dry, store within an airtight container at 70 degrees.
- Preparation time: twenty minutes
- Prepare time: half an hour
- Total time: 8 hrs