- 2 cups old-fashioned rolled oats
- 1 cup crispy rice cereal
- 1/2 cup honey or maple syrup
- 1/2 cup unsweetened applesauce
- 1/2 cup Greek yogurt (plain or flavored)
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup dried fruits (e.g., raisins, cranberries, chopped apricots)
- 1/4 cup seeds (e.g., sunflower seeds, pumpkin seeds, chia seeds)
Preheat the oven to 350°F (175°C). Line a 9×9-inch (23×23 cm) baking pan with parchment paper, leaving some overhang on the sides for easy removal.
In a large mixing bowl, combine the rolled oats and crispy rice cereal. Mix well and set aside.
In a saucepan over low heat, warm the honey or maple syrup, applesauce, Greek yogurt, melted coconut oil, vanilla extract, ground cinnamon, and salt. Stir until well combined. Remove from heat.
Pour the wet mixture over the dry ingredients in the bowl. Stir until the oats and cereal are evenly coated.
Fold in the dried fruits and seeds of your choice. This will add texture and flavor to the granola bars.
Transfer the mixture to the prepared baking pan, pressing it down firmly with a spatula or the back of a spoon to create an even layer.
Bake in the preheated oven for 20-25 minutes or until the edges turn golden brown.
Allow the granola bars to cool completely in the pan. Once cooled, use the parchment paper overhang to lift the entire slab out of the pan.
Place the slab on a cutting board and cut into individual bars or squares using a sharp knife.
Store the nut-free Greek yogurt granola bars in an airtight container at room temperature for up to a week or refrigerate for longer shelf life.
Feel free to customize the recipe by adding your favorite mix-ins, such as chocolate chips, coconut flakes, or other dried fruits and seeds. Enjoy your homemade nut-free Greek yogurt granola bars!