Peanut Butter Yoghurt Bars
Our peanut butter yoghurt bars have the texture of a soft bake muesli bar, the perfect morning or afternoon snack!
Ingredients
- 2 ½ cups rolled oats (250g)
- ½ cup chopped dates (75g) (optional)
- ½ cup dark chocolate chips (100g)
- ½ cup shredded coconut (40g)
- ½ cup sunflower seeds (70g)
- 2 Tbsp chia seeds
- ¼ tsp salt
- ⅔ cup peanut butter (170g)
- 1 cup Meadow Fresh Kalo Vanilla Bean Yoghurt (250g)
- ⅓ cup honey or maple syrup (115g)
- 1 egg
Method
Preheat oven to 180ºC bake. Line a slice tin (approximately 20cm x 34cm) with baking paper.
Place oats, dates (if using), chocolate chips, coconut, sunflower seeds, chia seeds and salt in a large bowl. Stir to combine.
Place peanut butter in a separate smaller bowl or jug. Microwave for 10-20 seconds to soften, if needed. Whisk in yoghurt, honey or maple syrup and egg. Add dry ingredients and mix well.
Press mixture evenly into the prepared tin. Bake for 30-35 minutes, until browned. Remove from oven and leave to cool. Slice into bars. Store in an airtight container at room temperature or in the fridge.
Notes/Tips
- These bars have the texture of a soft bake muesli bar.
- Both smooth and crunchy peanut butter work well - use what you have on hand.
- For extra indulgence, drizzle the cooled bars with a little melted dark chocolate.
- bars will keep well for 5 days (a little longer in the fridge).
