Name: Strawberries 'n' Cream Granola Bars
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: Cooking spray -; 2 c. (180 g.) old-fashioned rolled oats -; 1 c. (55 g.) unsweetened large coconut flakes -; 1/4 c. raw, hulled pumpkin seeds (pepitas) -; 2 tbsp. unsalted butter -; 1/3 c. (70 g.) packed brown sugar -; 1/4 c. honey -; 1 tsp. pure vanilla extract -; 1/2 tsp. kosher salt -; 1 large egg white -; 1 c. (30 g.) crushed freeze-dried strawberries, plus more for topping -; 1 tsp. gelatin powder -; 2 1/2 tsp. lukewarm water -; 1 c. (115 g.) powdered sugar -; 2 tbsp. Greek yogurt -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Strawberries 'n' Cream Granola Bars

1. Cooking spray -

2. 2 c. (180 g.) old-fashioned rolled oats -

3. 1 c. (55 g.) unsweetened large coconut flakes -

4. 1/4 c. raw, hulled pumpkin seeds (pepitas) -

5. 2 tbsp. unsalted butter -

6. 1/3 c. (70 g.) packed brown sugar -

7. 1/4 c. honey -

8. 1 tsp. pure vanilla extract -

9. 1/2 tsp. kosher salt -

10. 1 large egg white -

11. 1 c. (30 g.) crushed freeze-dried strawberries, plus more for topping -

12. 1 tsp. gelatin powder -

13. 2 1/2 tsp. lukewarm water -

14. 1 c. (115 g.) powdered sugar -

15. 2 tbsp. Greek yogurt -

How to cook deliciously - Strawberries 'n' Cream Granola Bars

1. Stage

Arrange racks in upper and lower thirds of oven; preheat to 400°. Grease an 8" baking pan with cooking spray. Line pan with parchment paper, leaving an overhang on 2 opposite sides, then spray parchment.

2. Stage

On a large rimmed baking sheet, spread oats. On another rimmed baking sheet, spread coconut and pumpkin seeds. Bake oats and coconut mixture on separate racks, rotating pans and tossing halfway through, until lightly golden, about 10 minutes for coconut mixture and 14 minutes for oats.

3. Stage

Reduce oven temperature to 325°. In a large microwave-safe bowl, microwave butter on high until melted, about 30 seconds. Add brown sugar, honey, vanilla, and salt and whisk until well combined and brown sugar is dissolved. Add egg white and vigorously whisk until fully combined.

4. Stage

Fold oats, coconut mixture, and strawberries into butter mixture. Transfer to prepared pan, evenly spreading and using the back of a spoon or measuring cup to slightly compact mixture. Bake until light golden, 24 to 28 minutes.

5. Stage

Transfer pan to a wire rack and let cool completely. Using parchment overhang, transfer bars to a cutting board, then slice into 12 bars.

6. Stage

In a medium microwave-safe bowl, sprinkle gelatin over water. Let hydrate 5 minutes, then microwave on high for 5 seconds. Stir and repeat microwaving, if necessary, until gelatin is melted and dissolved into water. Whisk in powdered sugar and yogurt.

7. Stage

Drizzle yogurt mixture over sliced bars. Sprinkle with more strawberries. Let yogurt glaze set at least 30 minutes.

8. Stage

Make Ahead: Bars can be made 5 days ahead. Store in an airtight container and refrigerate.