Morning made simple

These easy chewy blueberry yogurt granola bars are the perfect grab-and-go snack! Made with simple ingredients, including oats, cashew butter, and freeze-dried blueberries, and flavored with Forager Project Berry Berry Cashewmilk Yogurt Pouches, these chewy granola bars taste better than any store-bought version! Naturally gluten-free and low in sugar.


  • 2 cups gluten-free rolled oats
  • 1 cup cashew butter
  • 2 Forager Project Cashewmilk Yogurt Pouches
  • ½ cup freeze-dried blueberries
  • ½ cup chopped dates
  • ½ cup vegan chocolate chips
  • 1 tablespoon vanilla extract
  • ¼ teaspoon sea salt
  • 1 tablespoon water


  • Preheat the oven to 325ºF, and line an 8x8” baking pan with parchment paper.
  • In a large bowl, mix together the cashew butter, 1 Forager Project Kids Mixed Berries Yogurt pouch, and vanilla extract.
  • Add in the oats, freeze dried blueberries, chopped dates, chocolate chips, and sea salt, and mix until a sticky dough forms.
  • Press the oat mixture into the prepared pan, and bake for 15-18 minutes.
  • Once baked, allow the granola bars to cool at room temperature before transferring them to the fridge to chill for 30 minutes. 
  • When ready to slice, prepare the yogurt drizzle by combining the remaining Forager Project Berry Berry Cashewmilk Yogurt pouch with 1 tablespoon of water in a small bowl until the yogurt is more liquid-like. Set aside.
  • Carefully slice the granola bars into 12 bars.
  • Drizzle the yogurt icing on top, and serve immediately or freeze in an airtight container for up to 3 months.
Berry Berry Cashewmilk Yogurt pouch with homemade yogurt granola bars.