Yogurt Chip, Dried Cranberry & Blueberry Flaxseed Chewy Granola Bars
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • ¼ cup butter
  • ¼ cup plus 2 tablespoon honey
  • ⅓ cup brown sugar, packed
  • ½ teaspoon vanilla extract
  • 2 cups quick cooking oats
  • 1 cup rice crispy cereal
  • 1 tablespoon wheat germ
  • 1 tablespoon ground blueberry flax seed
  • 1 tablespoon dried cranberries
  • 1 tablespoon yogurt chips
Instructions
  1. Using a square 8 x 8 tin pan, line with parchment paper, and then lightly butter the sides not covered with the paper. Set aside. TIP: The parchment paper will make it very easy to remove the bars from the pan!
  2. In a large bowl, combine quick oats and rice krispies with wheat germ and blueberry flax seed.
  3. In a small sauce pan, combine butter, honey and brown sugar. Bring to a boil on medium high heat.
  4. When the mixture bubbles (boiling), turn the heat to medium low and simmer for 2 minutes. TIP: Make sure you bring to a boil first then simmer. If the mixture doesn't cook long enough your bars won't hold together.
  5. After 2 minutes, add the vanilla extract and quickly stir until the alcohol evaporates (30 seconds).
  6. Pour the hot mixture over the oats and krispies and quickly toss with a spatula until all of the dry ingredients are coated and thoroughly mixed.
  7. Quickly pour into the prepared tin pan, and evenly spread out the mixture with the spatula and press down. PRESS down really hard.
  8. Fold the parchment paper over the chewy granola mixture and press down using your hands. Again, press down really hard! (You might need an extra piece of parchment paper to completely cover the mixture. TIP: Use a can or jar to press down the chewy granola mixture even more. If the mixture isn't compacted well enough into the pan, it won't hold.
  9. Let the chewy granola mixture cool for about 15 - 20 minutes, until it's not hot anymore so it won't melt the yogurt chips.
  10. Sprinkle the yogurt chips and cranberries. Cover with parchment paper and then use a can or jar to press the yogurt chips and cranberries into the chewy granola mixture. TIP: Don't use your hands because they will melt the yogurt chips!
  11. Allow the chewy granola bars to cool for a 2 to 3 hours. TIP: Just before I'm ready to cut the bars, I put it in the refrigerator for 15 to 30 minutes.
  12. Remove the bars from the pan by lifting the parchment paper. Using a serrated knife, slice the bars into 1 to 11/2 inch wide strips. For larger big-kid bars, cut the bars in half. For smaller bites, cut the strips into small 1-inch squares.
  13. Store the chewy granola bars in an airtight container on the counter for up to 2 days, then store them in the refrigerator for up to a week.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2013/10/17/chewy-granola-bars-with-dried-cranberries-yogurt-chips-blueberry-flaxseed/