Ingredients
2 cups rolled oats
1 ½ cup soy protein puffs/ crisps (or substitute with puffed quinoa or rice puffs)
1 tablespoon quinoa flakes or chia seeds
1/2 cup chopped dried mango
1/2 cup chopped dried pineapple
1/4 cup chopped natural almonds
1/3 cup shredded coconut
1/2 cup almond butter
1/2 cup honey
1 teaspoon vanilla extract
Yogurt Topping:
250g dairy free white chocolate buttons
140g tub Vitasoy Greek Style Soy Yogurt – Vanilla or Mango & Passionfruit
Method
- Combine oats, soy protein, quinoa, mango, pineapple, almonds and coconut in a large bowl.
- In a small saucepan, combine the almond butter, honey and vanilla over low heat until smooth and runny. Pour over oats and mix until combined. Press mixture into a baking paper lined 26 x 16cm shallow slice pan using the back of the spoon until the mixture is tightly packed into pan. Cover and place in the freezer for 2 hours or until firm.
- Combine white chocolate and yogurt in a microwave safe bowl. Microwave on high for 30 seconds burst, stirring well between each one, until smooth and chocolate has melted. Spread over granola mixture and allow to set at room temperature. Cut into 16 bars.
For baked granola bars: Once mixture is pressed into pan, bake at 160°C (140°C fan forced) for 20-25 minutes or until golden brown. Allow to cool before spreading with chocolate yogurt mixture. Baked bars are more crumbly and slightly harder to cut.
