Strawberry Yogurt Granola Bars Recipes

STRAWBERRY YOGURT GRANOLA POPS

Steps:

• In medium bowl, beat yogurt and milk with whisk until well combined. (Mixture needs to be a pourable consistency.)
• Cut each strawberry into slices. Apply strawberry slices to inside walls of 4 molds in quick-frozen ice pop maker (Zoku™). Insert pop sticks. Pour about 1 ounce (2 tablespoons) yogurt mixture into each mold. Freeze 3 to 4 minutes.
• Add thin layer of granola to each mold. Pour yogurt mixture to "fill" line of each mold. Freeze completely. Follow manufacturer's instructions for removing pops.

STRAWBERRY YOGURT GRANOLA BARS

Steps:

• Combine all five ingredients for the energy bites in a large bowl and mix together (it works best if you mix with your hands).
• Line an 8x8 pan with parchment paper and press the mixture into the pan. Another option is to use a rubber granola bar mold.
• Move it to the freezer and freeze until set, about an hour.
• Store them in the fridge for the week.

STRAWBERRY GRANOLA YOGURT BARK

Steps:

• In a small bowl (or even in the yogurt container), mix together the yogurt and honey.
• Spread the mixture into the bottom of a 9 x 13 inch pan that has been covered in aluminum foil.
• Sprinkle the strawberries and the granola over the top of the yogurt, slightly pressing it into the yogurt with your hands.
• Freeze for about 1 hour, or until completely frozen.
• Remove from freezer, and cut into about 12 slices (I used a pizza cutter). Serve immediately, or keep in freezer in a freezer-safe bag or container for up to 30 days.

STRAWBERRY YOGURT GRANOLA BARS

Steps:

• Combine the oats, rice crispies and strawberries in a mixing bowl and set aside. Combine the oil, honey, corn syrup and vanilla extract in a sauce pan. Heat over medium-high heat until the mixture is melted...

STRAWBERRY GRANOLA

Steps:

• Heat the oven to 300 degrees and set one rack in the middle of the oven. Line a large baking sheet with parchment paper and set aside. In a large bowl, mix together oats, almonds, coconut chips (if using) and pepitas.
• In a small saucepan, combine honey and sugar. Stir over medium heat until mixture starts to simmer and sugar dissolves, 1 to 2 minutes; turn off heat. Stir in coconut oil, red-pepper flakes and salt. (If coconut oil is solid, allow it to fully melt.) Fold warm liquid mixture into oat mixture until well combined. Spread oat mixture evenly on the lined baking sheet.
• Bake granola on the middle rack for 15 minutes. Remove the baking sheet from the oven, leaving the oven on, and stir granola to redistribute any bits along the edge into the center and vice versa. Bake until oats, nuts and coconut chips are deeply toasted and have a light sheen, an additional 20 to 25 minutes.
• Let granola cool on tray, at least 1 hour. Stir in freeze-dried strawberries, which will break up a bit as you mix them in. (Makes 5 cups.) Serve granola over yogurt and jam, if desired. Granola keeps, in an airtight container, for 2 weeks at room temperature.

FROZEN YOGURT GRANOLA CUPS RECIPE BY TASTY

Steps:

• Heat peanut butter and honey in microwave for approximately 30 seconds, or until melted.
• In a medium sized bowl, pour melted peanut butter and honey over granola and stir to combine.
• Spoon granola mix evenly into 12 lined muffin cups, pressing firmly into the bottom.
• Top each cup with about 1.5 ounces (45g or ⅓ of a single-serving container) of yogurt.
• Top each cup with strawberries, blueberries and dark chocolate chunks.
• Cover tightly with foil and freeze for at least 2 hours.
• Keep frozen and allow to thaw for a few minutes before eating. Wrap individually in foil for an easy on-the-go snack.
• Enjoy!