Greek Yogurt Muesli Bars

Greek Yogurt Muesli Bars
Staff Writer
Tina Rupp

Few people have survived on a tiny tropical island by eating muesli, but I am one such person. To make a long story short, there was a dreadful "resort" that featured two breakfast items: leaden German pancakes and muesli. Lunch was not served at all, and with no stores on the island, I would down three bowls of muesli every morning. Here, I’ve created a portable version of my favorite mélange. 

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12
Servings
301
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/2 Cup old-fashioned or quick-cooking rolled oats
  • 1/2 Cup nuts, chopped, such as almonds, cashews, walnuts, or pistachios
  • 1/4 Cup seeds, such as sesame seeds or sunflower seeds
  • 1/4 Cup unsweetened flake or shredded coconut, finely chopped
  • 1/2 Cup lightly packed all-natural, sweetened vanilla whey protein powder
  • 1 large egg
  • 2/3 Cups plain nonfat Greek yogurt
  • 1/3 Cup natural, unsweetened nut or seed butter
  • 3 Tablespoons honey
  • 2 Tablespoons virgin coconut oil, warmed until melted
  • 1 Tablespoon finely grated lemon or orange zest
  • 1/2 Cup chopped dried fruit, such as cherries, apricots, figs, or raisins
  • 1/4 Cup white chocolate chips
  • 1 Tablespoon virgin coconut oil
  • 1 Tablespoon plan, nonfat Greek yogurt

Directions

Preheat the oven to 350 degrees.

Spread the oats, nuts, seeds, and coconut on a large rimmed baking sheet. Bake in the preheated oven for 6 to 8 minutes, shaking halfway through, until golden and fragrant. Transfer to a large bowl, let cook, and stir in the protein powder.

Mix together the egg, yogurt, nut or seed butter, honey, oil, and lemon zest until blended. Add the yogurt mixture to the oats mixture and stir until just blended. Mix in the dried fruit. Spread the batter evenly in the prepared pan.

Bake in the preheated oven for 13 to 16 minutes or until top is golden brown and a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool completely. 

Melt the white chocolate chips in a microwave or double-boiler according to the package directions. Whisk in the coconut oil until blended, then whisk in the Greek yogurt, 1 teaspoon at a time, until blended and smooth. Spread or drizzle over cooled, uncut bars. Alternatively, dunk the ends of cut bars and place on an unlined cookie sheet.

Refrigerate for 30 minutes until the coating has hardened.

Using the liner, lift the mixture from the pan and transfer to a cutting board. Cut into 12 bars.

Nutritional Facts

Total Fat
15g
21%
Sugar
16g
18%
Saturated Fat
9g
38%
Cholesterol
18mg
6%
Carbohydrate, by difference
32g
25%
Protein
10g
22%
Vitamin A, RAE
2µg
0%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
104mg
10%
Choline, total
14mg
3%
Fiber, total dietary
2g
8%
Fluoride, F
7µg
0%
Folate, total
51µg
13%
Iron, Fe
2mg
11%
Magnesium, Mg
42mg
13%
Niacin
2mg
14%
Phosphorus, P
149mg
21%
Selenium, Se
8µg
15%
Sodium, Na
175mg
12%
Water
30g
1%
Zinc, Zn
1mg
13%

Greek Yogurt Shopping Tip

Stock up on good quality extra-virgin olive oil, feta cheese, Kalamata olives, red wine vinegar, oregano, and lemons – these ingredients are central to Greek cuisine

Greek Yogurt Cooking Tip

Simplicity is the secret to Greek cuisine, so paying attention to details such as marinating, seasoning well, and using only the freshest ingredients is key.