Blueberry and Greek Yoghurt Granola Bars are an easy, healthy make-ahead breakfast made with a combination of fresh and dried blueberries.
With the holidays upon us it’s easy to reach for treats all day, so I created these Blueberry and Greek Yoghurt Granola Bars to give you a nutritious grab-and-go option for breakfast. They’re slightly tart from fresh blueberries, chewy from dried blueberries and oats, and lightly sweetened so they still feel wholesome first thing in the morning.
Key elements that keep these bars moist and together:
- Greek yoghurt — adds moisture and creaminess
- Coconut oil — contributes healthy fats and helps the top crisp up
- Honey — used sparingly for a touch of sweetness
- One egg white — helps the bars hold their shape so they cut neatly
The fresh blueberries are gently crushed before mixing so they release a little juice that helps bind and flavour the bars, while dried blueberries add concentrated fruity sweetness and chew. A light Greek yoghurt drizzle finished with a little powdered sugar is optional for a touch of indulgence.
More Granola Ideas
Nuts and berries granola
No bake peanut butter granola bars
Cherry Bakewell granola bars
Chocolate coconut granola
Coconut macaroon granola
Cranberry nut sugar-free granola
The Blueberry and Greek Yoghurt Granola Bars Recipe:
Blueberry and Greek Yoghurt Breakfast Bars
Ingredients
Breakfast Bars:
- 50 ml (1/4 cup minus 2 tsp) Greek yoghurt
- 50 g (1/3 cup) fresh blueberries, lightly crushed with a fork
- 200 g (2 cups + 1 tbsp) rolled oats (use gluten-free if required)
- 4 tbsp honey
- 1 tbsp virgin coconut oil, melted
- 75 g (1/2 cup minus 1 tsp) dried blueberries
- 1 egg white (from a large egg)
- 1 pinch of salt
Greek Yoghurt Drizzle:
- 5 tbsp icing/powdered sugar
- 1 tbsp Greek yoghurt (add more if needed to reach a drizzleable consistency)
Instructions
- Preheat the oven to 170°C / 325°F (fan). Line a 20 x 20 cm baking tin with baking parchment.
- Combine all of the breakfast bar ingredients in a large bowl and mix until evenly combined. Spoon the mixture into the prepared tin and spread it out.
- Press the mixture down firmly so it reaches all the edges. To compact it fully and reduce crumbling, place a piece of greaseproof paper over the mixture, set another tin of the same size on top, and press down hard. Remove the top tin and paper when done.
- Bake for 20–25 minutes until the top is lightly golden. Remove from the oven and leave to cool in the tin for 10 minutes.
- Lift the bars from the tin using the baking parchment, place on a board, and leave to cool completely before cutting into 12 bars with a sharp knife. If the bars crumble while slicing, chill in the fridge for a couple of hours and then slice.
- For the drizzle, whisk the powdered sugar with half the Greek yoghurt, then add a little more yoghurt until you have a thick, drizzleable sauce. Drizzle over the cooled bars.
- Allow the drizzle to set for about 30 minutes before storing any leftover bars in an airtight container. These bars keep best for 3–4 days.
Notes
Nutritional information is per bar (approximate):
Calories: 135 kcal | Carbohydrates: 26 g | Protein: 3 g | Fat: 2 g | Saturated fat: 1 g | Sodium: 12 mg | Fiber: 2 g | Sugar: 13 g
Nutrition information is automatically calculated and should be used as an approximation.
Enjoy these bars as a convenient, nutritious start to your day — they’re perfect to make ahead and take on the go.