Blueberry Granola Bars

• 2 c. rolled oats
• 1 1/2 c. Rice Krispies (if your nut butter is not too thick, you may want to increase the amount of Krispies to 2 cups)
• 1/4 c. shredded unsweetened coconut
• 1/4 c. whole roasted almonds, roughly chopped (or any nuts really)
• 1 TBSP chia seeds (can omit)
• 1/4 tsp. salt
• 1/2 c.  almond butter (or any nut butter you like)
• 1/2 c. honey
• 1 1/2 tsp. vanilla (or maple extract, almond extract, or coconut extract)
• 3/4 c. dried blueberries (you can use dried cranberries too)

• 2 TBSP water
• 2 tsp. vanilla extract (or whatever used above)
• 1 tsp. powdered gelatin
• 1/2 c. Greek yogurt
• 2 TBSP honey
• pinch of salt
• 4 c. powdered sugar

1. Line an 9×13 Pyrex pan with wax or parchment paper.
2. In a large bowl combine the oats, rice krispies, coconut, almonds, chia seeds and salt. Mix together.
3. In a small microwave safe bowl combine the almond butter and honey. Microwave for 30 seconds to 1 minute or until the mixture is hot and pourable. Add the vanilla (or whatever extract you’re using) and mix again.
4. Add the honey mixture to the dry oat mixture and mix until everything is moist and combined. Gently stir in the blueberries. Press the mixture into the prepared pan and then using the back of a measuring cup press the mixture into the pan until it is tightly packed. Cover and place in the freezer for 2 hours. Cut into 16 or so bars and return to the freezer.
5. Make the Greek yogurt coating. Combine the water and vanilla (or whatever extract you’re using) in a small bowl. Sprinkle the gelatin over top and whisk with a fork until the gelatin is evenly distributed. Set aside for about 5 minutes or until needed. It will set into a thick paste.
6. In another small bowl, whisk together the yogurt, honey, and salt. Microwave on 15 second bursts, stirring in between each burst, until the yogurt is liquidy and very warm to the touch. Don’t let it start to boil or the yogurt will curdle. I microwaved mine for 30 seconds total.
7. Whisk the gelatin into the warm yogurt mixture. Whisk until the gelatin is completely dissolved. Scrape the yogurt mixture into a medium mixing bowl. Pour the powdered sugar on top. Use a mixer or whisk until the yogurt and powdered sugar combine into a thick, but pourable, coating.
8. Line a baking sheet with wax paper. Working with one bar at a time, dip the bottom of the bar into the yogurt and allow any excess to drip off. Flip the bars over so the yogurt coated side faces up and place on the prepared baking sheet. They will be very sticky. Repeat with the remaining bars. Let the bars sit, uncovered, overnight until they are dry to the touch.  Cover the remaining yogurt coating with plastic wrap until ready to use again.
9. Once the bars are completely dry, flip them over so the yogurt coated side is now facing down. Spread the remaining frosting with a knife over the bars (or heat the frosting in the microwave until softer and dip the granola bars like you did before—you may want to heat it in the microwave even if you just use a knife to spread the frosting.  Allow the bars to sit overnight so they are completely dry to the touch.
10. Once the bars are completely dry, store in an airtight container at room temperature.

Blueberry Granola Bars: