Yogurt Granola Bars

Clinton Kelly
Servings: 16
30 to 60 min

Make Clinton's fabulous family recipe from his childhood!

  • Ingredients
  • step-by-step directions
Yogurt Granola Bars
  • Crust
  • 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
  • Filling
  • 2 containers Yoplait® Greek Blueberry Yogurt
  • 2 cups Cream Cheese
  • 2 Eggs
  • 1/4 cup Honey
  • 1 teaspoon Vanilla Extract
  • Garnish
  • 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
  • Preheat oven to 350°F.
  • 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.
  • 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.
  • 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.
  • Bake for 35-40 minutes. Remove from oven and allow to cool completely.  Chill in fridge for at least 4 hours or overnight.
  • Combine the garnish ingredients in a bowl and toss to combine.
  • Cut into 16 bars and spoon the garnish over to serve.
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