Turkish Delight Greek Yoghurt Granola Bars
Ingredients
- 2 cups rolled oats
- 1 and 1/2 cup rice crispies
- 1/4 cup dates
- 1/4 cup almonds, roughly chopped
- 1 tablespoon chai seeds
- 1/4 teaspoon salt
- 1/2 cup peanut butter or almond butter
- 1/2 cup honey
- 1 and 1/2 teaspoon vanilla
Turkish Delight Greek Yoghurt coating:
- 1 tablespoon water
- 1 teaspoon vanilla
- 1/2 teaspoon gelatin
- 1/4 cup Greek yoghurt
- 1 tablespoon honey
pinch of salt - 1 cup icing sugar
- 1 serving Turkish Delight PeptoMeal
Method
Line a 9×13 square Pyrex pan with baking paper.
In a large bowl combine the oats, rice crispies, almonds, chia seeds and salt. Mix together.
In a small microwave-safe bowl combine the peanut butter/ almond butter and honey. Microwave for 30 seconds to 1 minute or until the mixture is hot and pourable.
Add the vanilla and mix again.
Add the honey mixture to the dry oat mixture and mix until everything is moist and combined.
Gently stir in the dates.
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 1-2 hours. Cut into 9-12 bars and return to the freezer.
Make the Greek yoghurt coating. Combine the water and vanilla in a small bowl. Sprinkle the gelatin over the 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.
In another small bowl, whisk together the yoghurt, honey, and salt.
Microwave on 15-second bursts, stirring in between each burst, until the yoghurt is liquidly and very warm to the touch. Do not let it start to boil or the yoghurt will curdle. I microwaved mine for 30 seconds total.
Whisk the gelatin into the warm yoghurt mixture. Whisk until the gelatin is completely dissolved. Scrape the yoghurt mixture into a medium mixing bowl.
Pour the icing sugar and Turkish Delight PeptoMeal on top. Use a mixer or whisk until the yoghurt, icing sugar and PeptoMeal combine into a thick, but pourable, coating.
Line a baking sheet with baking paper. Working with one frozen bar at a time, dip the bottom of the bar into the yoghurt and allow any excess to drip off.
Flip the bars over so the yoghurt-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, without touching, overnight or up to 2 days until the yoghurt is dry to touch.
Once the bars are completely dry, flip them over so the yoghurt-coated side is now facing down. Drizzle the remaining coating over the bars and allow the bars to sit overnight or up to 2 days until the yogurt is dry to touch. Once the bars are completely dry, store in an airtight container at room temperature.
Notes
*If you want an extra thick yoghurt coating double the recipe for the Greek yoghurt and repeat the dipping process twice just as directed.
