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Granola Bars with a Nutty Yoghurt Topping

Easy to make and ideal for on the go, snack, these bites are great for hungry tummies while out and about!  The almond crunch topping is optional. The delicious nut crunch topping can replaced with a drizzle of the yoghurt topping as another tasty option.
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Servings 12 people



For the Granola Bars

  • 200 g Oats, lightly blitzed in Food Processor
  • 125 g Crushed Rice Krispies
  • 2 tbsp Light Brown Sugar
  • 30 g Finely chopped Almonds
  • 30 g Chopped Walnuts
  • 1 tsp Ground Cinnamon
  • Pinch of Salt
  • 80 ml Vegetable Oil
  • 110 g Honey
  • 1 tsp Vanilla Extract
  • 150 g Raisins

Nut Crunch Topping (optional)

  • 130 g Almond Flakes
  • 80 g Glenilen Farm Butter
  • 150 g Light Brown Sugar

Yoghurt Icing

  • 1 tsp Water
  • 90 g Glenilen Farm Vanilla Kids Live Yoghurt or Glenilen Farm Vanilla Kefir
  • 110 g Icing Sugar


For the Granola Bars

  • Line an 9 inch tin with parchment paper.
  • Combine the oats, brown sugar, and nuts in a bowl.
  • Add the honey, oil and vanilla extract to the dry mixture.
  • Pour the mixture into the baking tin, using the back of the spoon to flatten it.
  • Layer the nut crunch topping over the granola bar mix (optional).
  • Bake for 30 minutes at 165°C.
  • Remove the parchment from tray and allow to cool fully on a wire rack.
  • When cool drizzle the yoghurt icing over the granola tray bake before cutting.
  • Cut into 12 bars or 24 large bite size pieces (about 2 inches thick).

For the Nut Crunch Topping (optional)

  • Melt the butter and sugar in a pan on a low heat.
  • Once the sugar is completely melted, add the almonds.
  • Place on top of the granola bars before baking them.

For the Yoghurt Icing

  • Sift the icing sugar into a bowl and add the yoghurt and water.
  • TIP - Refrigerate the Granola bars for up to 2 weeks in an airtight container.