Peanut Butter Yoghurt Bars

Our peanut butter yoghurt bars have the texture of a soft bake muesli bar, the perfect morning or afternoon snack!

50 min


  • 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


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. 


  • 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).