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GRANOLA - Yogurt Granola Bars
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| Yogurt Granola Bars Clinton Kelly -The Chew | |
| 1 1/2 cups | Quick Cooking Rolled Oats |
| 1/4 cup | Honey |
| 1/4 cup | Flour |
| 1/4 teaspoon | Salt |
| 1/4 cup | Butter, (Melted) |
| 1/4 cup | Pecans |
| 2 containers | Yoplait® Greek Blueberry Yogurt |
| 2 cups | Cream Cheese |
| 2 | Eggs |
| 1/4 cup | Honey |
| 1 teaspoon | Vanilla Extract |
| 1/2 cup | Fresh Blueberries, (crushed slightly) |
| 1/2 cup | Toasted Pecans, (roughly chopped; to garnish) |
| Juice and zest of 1 | Lemon |
| 2 tablespoons | Honey |
| Salt | |
1. Preheat oven to 350°F.
2. Grease an 8 x 8 inch cake pan, line with 2 large strips of parchment so that the paper comes up over the sides of the pan. Grease the parchment.
3. Crust: Place all ingredients in a food processor and pulse until mostly smooth and a crust is formed. Gently press the crust into the prepared cake pan and bake for 8-10 minutes. Remove and allow to cool while you prepare the filling.
4. Filling: In a large bowl, cream together Yoplait® Greek Blueberry Yogurt with the Cream Cheese and a pinch of Salt. Add the Eggs one at a time until completely incorporated (be sure to not overmix!). Add remaining ingredients and pour into prepared crust.
5. Bake for 35-40 minutes. Remove from oven and allow to cool completely. Chill in fridge for at least 4 hours or overnight.
6. Combine the garnish ingredients in a bowl and toss to combine.
7. Cut into 16 bars and spoon the garnish over to serve.
Helpful Tips:
1. Use quick oats or rolled oats for the crust. Do not use steel cut oats.
2. Pre-bake the crust until light golden brown.
3. Mix eggs, cream cheese, and yogurt until it is even in color and texture.
4. Don’t overbake! It will make the bars too dense.
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