No Bake Strawberry Greek Yogurt Bars
Hello, school season! This year I’m completely focused on expanding my kid-snack recipes because, selfishly, I have a kid at home with me after school now and snacks will be a needed thing. These No Bake Strawberry Greek Yogurt Bars will be in my freezer!
In my opinion, these bars are best if you let them thaw a bit out of the freezer. They are a little hard right out of the freezer, not like a good frozen yogurt custard and more just like, well, frozen-solid yogurt. But, if you let them sit for just a few minutes, they soften up and are SO good.
One day, I actually forgot about my bar and left it on the counter for about 15 minutes. It was completely thawed when I came back so it was a bit too soft to pick up. I ate it with a spoon though and guess what: Delicious!
The combo of a simple pecan and date crust and a strawberry-packed yogurt filling is a great one. Make these Greek Yogurt Bars and stay chill!
- In a food processor with the blade attachment, add pecans, oats, and dates (pitted). Pulse until the mixture comes together in a coarse meal. It should hold together if you press on it. If it’s too crumbly, add another date or 1 tablespoon melted butter.
- Line an 8×8 baking dish with parchment paper and press the crust mixture into the pan. Use a measuring cup or something flat to press it into shape. It’s okay if there are a few cracks.
- Clean out the food processor and then add the yogurt, honey, strawberries (reserve a handful for topping), and cream. Pulse until smooth.
- Scoop the yogurt filling into the prepared crust and sprinkle with reserved strawberries, seeds, and chocolate (optional).
- Freeze bars until solid (at least 2 hours). Then chop them up and store them in an airtight container in the freezer for up to a month. I recommend letting them thaw briefly before serving.
No Bake Strawberry Yogurt Bars
This crust is really easy to make. Add some oats, nuts, and dates (remove the pits) to a food processor and pulse it until the mixture comes together. It should stick together if you press on it. If it is too dry and crumbly, then add more dates or drizzle in some melted butter!
I also recommend processing the filling to make sure it’s super smooth. Add the cream, yogurt (I prefer whole milk Greek yogurt), honey, and freeze-dried strawberries to the food processor. I recommend reserving a few strawberries for the topping.
Freeze-dried strawberries are different from dehydrated strawberries. They are normally found in the snack section with banana chips and stuff like that. Most stores will have at least one version of them if you ask.
The filling should be thick enough to hold its shape, but super creamy. It has great strawberry flavor as well!
Press the crust mixture into a prepared 8×8 baking dish. I like to line mine with parchment paper for easier removal of the bars. Once your crust is pressed in (it’s okay if there are some cracks), then you can scoop in the yogurt filling!
Spread it out and top to your heart’s desire. I like extra strawberries, small seeds (sunflower) and mini chocolate chips!
Freeze the bars until they are frozen solid and then you can lift them out of the pan and chop them up!
Store the Greek Yogurt Bars in an airtight container in the freezer for up to a month!
Like I said, I recommend letting them thaw slightly before serving them once they are out of the freezer!