Granola and Vanilla Yogurt Bars
- 240g nut granola
- 2 tbsp honey
- 60g unsalted butter
- 50g brown sugar
- 1/4 teaspoon salt
- 50g mixed seeds (sunflower, pumpkin, sesame and golden linseed)
- 30g skin on almonds, sliced
- 75g dried cherries
- vegetable oil spray
- 130g Onken 0% Fat Vanilla Yogurt
- 2 tbsp unsalted butter, melted
- 300g icing sugar
Preheat oven to 180ºC/160ºC fan/Gas 4.
Line a 9-inch square baking tin with baking paper and lightly spray with vegetable oil.
Place granola on a lined baking tray and bake for 8-10 minutes until lightly toasted.
In a small pan, heat the honey, butter and brown sugar until the butter has melted and the sugar has dissolved.
Set aside a tablespoon of the mixed seeds, almonds and dried cherries to decorate the top of the granola bars later.
Once the ingredients in the pan have melted, add the salt and remaining mixed seeds, almonds, dried cherries and all of the toasted granola. Mix thoroughly to combine.
Press the granola mixture into the baking tin, use the back of a spoon to spread it evenly to the edges.
Use the set aside seeds, almonds and dried cherries to decorate the top of the granola base, pressing them in firmly with the back of a spoon. Chill for two hours until set.
Once set, turn the contents out on to a board and cut into 8 bars.
To make the yogurt coating:
Place the yogurt into a bowl and add the melted butter, mix to combine. Add the icing sugar and whisk until you have a thick consistency. The yogurt mixture will thicken more as it sits.
Dip the granola bars into the yogurt mixture to coat the underside. Turn them upside down and put the bars into the fridge for an hour to set.