Vanilla Yoghurt Coated Granola Bar Recipe
An easy fruit and nut granola bar with a vanilla yoghurt coating. Perfect as a handy on the go snack for school, in the car or added to a lunchbox.
- 240 g nut granola
- 2 tbsp honey
- 60 g butter, unsalted
- 50 g brown sugar
- 1/4 tsp salt
- 50 g mixed seeds
- 30 g almonds, skin on, sliced
- 75 g dried cherries
- vegetable oil spray
For the Vanilla Yoghurt Coating
- 130 g Onken 0% Fat Vanilla
- 2 tbsp butter, unsalted, melted
- 300 g icing sugar
Preheat oven to 180ºC/160ºC fan/Gas 4.
Line a 9-inch square baking tin with baking paper and lightly spray with cooking oil.
Place granola on a lined baking tray and bake for 8-10 minutes until lightly toasted.
In a small pan, heat the honey, butter and brown sugar until the butter has melted and the sugar has dissolved.
Set aside a tablespoon of the mixed seeds, almonds and dried cherries to decorate the tops with later.
Once the ingredients in the pan have melted, add the salt and remaining mixed seeds, almonds, dried cherries and all of the toasted granola. Mix thoroughly to combine.
Press the granola mixture into the baking tin, use the back of a spoon to spread it evenly to the edges.
Use the set-aside seeds, cherries and almonds to decorate the top of the granola base, pressing them in firmly with the back of a spoon. Chill for two hours until set.
Once set, turn the contents out on to a board and cut into 8 bars.
To make the vanilla yoghurt coating
Place the yoghurt into a bowl and add the melted butter, mix to combine. Add the icing sugar and whisk until you have a thick consistency. The yoghurt mixture will thicken more as it sits.
Dip the bars into the yoghurt mixture to coat the underside. Turn them upside down and put the bars into the fridge for an hour to set.
Calories: 491kcal | Carbohydrates: 76g | Protein: 6g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 23mg | Sodium: 166mg | Potassium: 201mg | Fiber: 3g | Sugar: 58g | Vitamin A: 610IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 2.2mg