Blueberry Maple Yogurt Bars
Take your bowl of yogurt and granola on the go with one of these creamy, fruit-studded breakfast bars. Super portable and gently sweetened with just a bit of brown sugar and maple syrup, they’re a cinch to make and can do double duty as a delicious (and healthful) breakfast replacement, or a satisfying afternoon snack. Tart blueberries are the perfect foil for a thick layer of yogurt and a tender, cinnamon-scented crumble—but raspberries or blackberries will also work in a pinch. While it’s tempting to dive into the bars as soon as you pull them out of the oven, try to be patient—giving them time to cool and set up is the key to a smooth cheesecake-like consistency.
Ingredients
½ cup light brown sugar
1¼ cup all-purpose flour
¼ teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon salt
1¼ cups old fashioned oats
4 ounces butter, melted
4 tablespoons maple syrup
1¾ cups plain Greek yogurt
5 teaspoons cornstarch
1½ cups blueberries
Directions
Heat oven to 350°F. Line an 8-inch square baking pan with 2 crisscrossed pieces of parchment, leaving an overhang on all sides.
Combine the brown sugar, flour, baking powder, cinnamon, salt, and oats in a large bowl. Stir in the melted butter and mix until the pieces form a coarse crumble. Spoon 2 cups of the mixture into the bottom of the pan and gently press into an even layer; reserve the rest.
Combine the maple syrup, yogurt and cornstarch in another bowl. Pour into the pan and spread into an even layer. Scatter with blueberries and top with remaining crumble.
Bake for 45 minutes, until light golden brown. Remove from oven and let rest for 30 minutes, then transfer to the refrigerator to cool for 1 hour more. Slice into bars and serve. Bars will keep, refrigerated in an airtight container, for 3 days.
Yields: 16
