Friday, June 19, 2015

Muesli & Greek Yogurt Breakfast Bars

I am a stickler for beating the heat. The summer's are just too hot and humid for us to be wasting time in the cool, clammy mornings. So, it's early to rise and quick to get our day started! I love being on the road and getting started as early as possible. Although my kids eat at home before we set out on our adventures, I am normally too busy scrambling around making sure everything is ready for our travels to sit down and grab a bite to eat. My solution this summer is making these homemade Muesli + Greek Yogurt Breakfast Bars. Making one batch is enough for my hubby and I to enjoy these delicious bars for a week. Paired with a piece of fruit and a simple protein shake I have a perfect on-the-go breakfast.

Instead of making my own muesli {a blend of rolled oats, seeds, nuts, fruit and/or grains} I have been using Nature Valley Toasted Oats Muesli. It has everything that I love adding to muesli, but instead of having to buy several ingredients - I just have to grab one bag. {some things are just better kept simple in life!} Nature Valley's Muesli is lightly sweetened and made with wholesome ingredients that I can feel good about eating. Muesli is a regular breakfast time item around our home in the winter time - served in a bowl with milk, warmed up in the microwave. But until those cold days return and life has slowed down again - I will be enjoying my muesli in these fabulous Muesli & Greek Yogurt Breakfast Bars!

The Nature Valley Muesli {blueberry variety} I used in these Muesli & Greek Yogurt Breakfast Bars is loaded with whole grain oats, sunflower seeds, dried blueberries, pumpkin seeds, raisins, almond pieces and dried cranberries. So much goodness! Nature Valley's Muesli can be found in major retailers and grocery stores across the country, if you are wanting to try a bag for yourself make sure to grab their $1 off coupon!

Muesli & Greek Yogurt Breakfast Bars
yields approximately 12 bars
Muesli Bars
½ cup creamy peanut butter
⅔ cup light corn syrup
¼ cup brown sugar
2 cups muesli {I used Nature Valley Toasted Oats Muesli-Blueberry}
1 teaspoon vanilla extract
2 cups crispy rice cereal
½ cup white baking chips

Yogurt Drizzle
1 tablespoon water
1 teaspoon vanilla extract
1/2 teaspoon gelatin
1/4 cup greek yogurt
1 tablespoon honey
pinch of salt
2 cups powdered sugar

1 Line a 10x10 pan with parchment paper. {13x9 works as well, bars will be slightly thinner}
2 In a microwave-safe bowl, stir together peanut butter, corn syrup and brown sugar. Microwave on high for 1 minute. Stir again.
3 Stir in muesli and vanilla extract. Stir well.
4 Stir in rice cereal in two batches. If mixture gets a little tough, it can be popped back in the microwave for 30 seconds to soften everything back up.
5 Stir in white baking chips. Press down muesli mixture in parchment-lined pan. {Once I get the mixture somewhat evenly spread out I take another piece of parchment paper and lay it on top. Then with a spatula, I press down to really flatten it out.
6 Let bars chill in the fridge for about an hour, until thoroughly cold.
7 While bars are chilling prepare the yogurt drizzle. In a small bowl stir together the water, vanilla and gelatin. In a microwave-safe bowl stir together the yogurt, honey and salt. Microwave for 30 seconds, stirring once halfway through. Once the gelatin has thickened, about 5 minutes, combine the gelatin mixture to the yogurt mixture. Stir well. In a large mixing bowl, combine yogurt mixture with powdered. Mix until well combined.
8. Place Muesli Bars on rack. To drizzle the bars with the yogurt mixture I used a small condiment bottle. You could also do drizzles with a spoon or even dip the bars into the mixture.
9 Let yogurt set on bars in fridge for at least 2 hours. 
10 Cut bars in half lengthwise and then into 1½” bars. Keep in an airtight container, enjoy within a week to ensure freshness!


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