Quick Granola Bars

If a granola bar is easier to tote around for a snack than loose granola, try this recipe.

Serves: 16Hands-on: 20 minutesTotal: 1 day 1 hourDifficulty: Easy

Serves: 16

Ingredients

  • ½ cup plain low-fat yogurt
  • 2 cups old-fashioned rolled oats
  • 1 cup light brown sugar, firmly packed
  • 1 cup dry roasted unsalted peanuts, coarsely chopped
  • ½ cup raisins
  • ½ cup egg whites (approximately 7 egg whites)
  • 1 tsp. vanilla extract

Directions

  • Line a strainer with a coffee filter, using it as a sieve. (If you donʼt have a paper coffee filter, you can line a colander with paper towels). Spoon yogurt into coffee filter. Place strainer over a bowl so yogurt can drain. Make sure there is at least an inch between the bottom of the strainer and the bottom of the bowl.
  • Cover with plastic wrap. Refrigerate for 24 hours. Discard liquid. Carefully remove homemade yogurt cheese from paper. Please note that the longer the yogurt drains, the thicker it becomes.
  • Preheat oven to 350°F. Spray a 9" × 9" baking pan with nonstick cooking spray.
  • In a large bowl, combine oats, brown sugar, peanuts, and raisins. In a medium bowl, combine yogurt cheese, egg whites, and vanilla, whisking until well blended. Stir into dry ingredients.
  • Firmly press mixture into prepared baking pan. Bake about 30 minutes or until lightly browned. Cool on rack for 10 minutes before cutting into bars.

Recipe Information

Serves: 16

Ingredients

  • ½ cup plain low-fat yogurt
  • 2 cups old-fashioned rolled oats
  • 1 cup light brown sugar, firmly packed
  • 1 cup dry roasted unsalted peanuts, coarsely chopped
  • ½ cup raisins
  • ½ cup egg whites (approximately 7 egg whites)
  • 1 tsp. vanilla extract

Directions

  • Line a strainer with a coffee filter, using it as a sieve. (If you donʼt have a paper coffee filter, you can line a colander with paper towels). Spoon yogurt into coffee filter. Place strainer over a bowl so yogurt can drain. Make sure there is at least an inch between the bottom of the strainer and the bottom of the bowl.
  • Cover with plastic wrap. Refrigerate for 24 hours. Discard liquid. Carefully remove homemade yogurt cheese from paper. Please note that the longer the yogurt drains, the thicker it becomes.
  • Preheat oven to 350°F. Spray a 9" × 9" baking pan with nonstick cooking spray.
  • In a large bowl, combine oats, brown sugar, peanuts, and raisins. In a medium bowl, combine yogurt cheese, egg whites, and vanilla, whisking until well blended. Stir into dry ingredients.
  • Firmly press mixture into prepared baking pan. Bake about 30 minutes or until lightly browned. Cool on rack for 10 minutes before cutting into bars.

Nutrition Information

Nutrition Information
Amount per serving
Calories160
Total Fat4.5g
Saturated Fat0.5g
Cholesterol0mg
Sodium25mg
Total Carbohydrate27g
Dietary Fiber2g
Sugars17g
Protein4g