Updated: Oct 6, 2020
Frozen Yogurt Berry Oat Bars are super delicious & nutrient-dense! These bars can be eaten as a healthy, satisfying snack, dessert or even as a refreshing and filling breakfast in the summer months!
These yogurt oat bars are very simple to make. For the base, I used a few nutritious and simple ingredients including rolled oats, almond butter and medjool dates. For additional flavour and sweetness, I added maple syrup, vanilla extract and cinnamon. The base is made by placing all the above ingredients in a food processor. The mixture is then transferred to lined muffin cups, topped with yogurt and stewed berries & placed in freezer to cool. To serve, simply remove from freezer and allow to thaw before eating!
In terms of storage, these yogurt bars can be kept up to 3 weeks in an airtight container!
What I love about these Frozen Yogurt Oat Bars is that they are a perfect balance of the three main macronutrients: protein, carbohydrates and fats to keep you energized and full!
PROTEIN: Mainly provided from yogurt. Additional protein is also provided from Almond butter!
Protein is the building block for brain cells, muscle hair, nails and skin.
CARBOHYDRATES: Provided from rolled oats, dates and berries. These foods are excellent sources of fibre and help you feel satisfied for long periods.
Carbohydrates have an important role in the body. They provide fuel for the brain and are vital for our nervous system.
HEALTHY FATS: from Almond butter
Fats are crucial for the absorption of fat-soluble vitamins including vitamin A, D ,E and K.
Makes 12 Bars
1 cup almond butter
1 cup rolled oats
1 cup medjool dates (approximately 10 dates)
1.5 cups of yogurt (I used Siggi's Icelandic yogurt)
1 cup frozen mixed berries
1 tbsp of maple syrup
1 tsp of vanilla extract
1 tsp of cinnamon
Place dates in a bowl of warm water for 10 minutes to soften
Meanwhile, add frozen berries to a pot on the stove and stew until soft
Add dates, rolled oats, almond butter as well as maple syrup, vanilla extract and cinnamon to food processor. Scrap down sides once or twice
Transfer mixture into 12 lined muffin cups, pressing firmly into the bottom
Top each cup with yogurt and spread evenly
Top with stewed berries and swirl with a knife
Cover and transfer to freezer and allow to cool for 2 hours
When ready to serve , remove cups from freezer and allow to thaw for 20 minutes at room temperature before eating!
Store for up to 3 weeks in airtight container in freezer