Name: Dairy Free Yogurt Granola Bars Recipe
Prep time: 5 min
Cook time: 18 min
Yield: 12
Ingredients: 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

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.

Prep Time: 5 minutes

Cook Time: 18 minutes

Serving Size: 12

Ingredients

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

Prep

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.