Best 4 Yoghurt Cereal Bars Recipes

YOGURT CEREAL BARS

Steps:

• Preheat oven to 350.
• Combine cereal, 3/4 cup flour, sugar and cinnamon in a small bowl.
• Cut in butter until coarse crumbs form.
• Press 1/2 the mixture firmly into the bottom of a greased 8inch square pan.
• Mix yogurt, egg and 2 tablespoons flour in another small bowl. Spread over cereal mixture in pan and then sprinkle the remaining cereal mixture on top.
• Bake for 30 minutes or until golden brown; cut into bars when cooled.

YOGHURT CEREAL BARS

Steps:

• 1. Place cereal, 1 1/2 cups flour, sweetener or choice, & cinnamon into a food processor and pulse into crumbs.
• 2. Add syrup & applesauce & pulse to form crumbly dough.
• 3. Press half of this into a greased 8" square pan. Using a spatula to press it down is helpful.
• 4. In other bowl combine the yoghurt, egg & 2 tbsp flour.
• 5. Pour this on top of the bottom layer.
• 6. Crumble remaining mixture on top of yoghurt mixture pressing down with a spatula to form an even top. It is ok if some yoghurt seeps through the top.
• 7. Bake at 350' for about 30 minutes until set.
• 8. Cool then cut into bars.

EASY, HEALTHY AND NUTRITIOUS TODDLER YOGURT CEREAL BARS

Steps:

• Preheat oven to 350°F.
• Combine cereal, 3/4 cup flour, sugar and cinnamon in small bowl.
• Cut in butter until coarse crumbs form.
• Press 1/2 the mixture firmly into the bottom of a greased 8inch square pan.
• Mix yogurt, egg and 2 tablespoons flour in another small bowl.
• Spread over cereal mixture in pan and then sprinkle the remaining cereal mixture on top.
• Bake for 30 minutes or until golden brown; cut into bars when cooled.

GREEK YOGURT CHEERIOS™ SNACK BITES

Steps:

• In large bowl, mix cereal, coconut, pecans and 1/4 teaspoon salt.
• In small microwavable bowl, mix peanut butter and 1/2 cup honey. Microwave uncovered on High 30 seconds to 1 minute or until mixture is hot and pourable. Stir in 1 1/2 teaspoons vanilla.
• Add honey mixture to cereal mixture; mix until moist and combined. Gently stir in cranberries. Cover bowl; place in freezer 20 minutes. Shape mixture into 24 to 30 tablespoon-size balls. Place balls on cooking parchment paper-lined cookie sheet. Place in freezer 30 minutes.
• Meanwhile, make Greek yogurt coating. In small bowl, mix water and 1 teaspoon vanilla. Sprinkle gelatin over top, and beat with fork until gelatin is evenly distributed. Set aside for about 5 minutes or until needed. It will set into a thick paste.
• In another small bowl, beat yogurt, 1 tablespoon honey and pinch of salt with whisk. Microwave uncovered in 15-second increments, stirring between each increment, until yogurt is liquid-like and very warm to the touch. Don't let it start to boil, or the yogurt will curdle. I microwaved mine for 30 seconds total.
• Beat gelatin into warm yogurt mixture with whisk until gelatin is completely dissolved. Scrape yogurt mixture into medium bowl. Add powdered sugar. Beat with mixer or whisk until yogurt and powdered sugar combine into a thick but pourable coating.
• Line cookie sheet with waxed paper or silicone baking mat. Working with 1 ball at a time, dip frozen balls into yogurt, and allow any excess to drip off. Place on cookie sheet. Let stand uncovered until dry to the touch, at least 6 hours or overnight (I left mine overnight). Cover and store up to 2 weeks in cool place.