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Protein-Packed Greek Yogurt Parfait Bar

Protein-Packed Greek Yogurt Parfait Bar - featured image

A quick and easy homemade snack bar combining creamy Greek yogurt, toasted oats, nuts, honey, and fresh berries for a protein-rich, wholesome treat perfect for anytime snacking.

Ingredients

Scale
  • 2 cups (480 ml) full-fat Greek yogurt
  • 1 cup (90 g) rolled oats, toasted lightly
  • 1/4 cup (85 g) honey
  • 1/2 cup (60 g) chopped nuts (walnuts or almonds)
  • 2 tablespoons (30 ml) chia seeds
  • 3/4 cup (110 g) fresh berries (blueberries or raspberries)
  • 1 teaspoon (5 ml) vanilla extract
  • 1 teaspoon lemon zest (optional)
  • 2 tablespoons (15 g) flaxseed meal (optional)
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Toast the oats and nuts by spreading them evenly on a baking sheet and baking for 8–10 minutes, stirring halfway through. Let cool completely.
  3. In a mixing bowl, combine Greek yogurt, honey, vanilla extract, and lemon zest. Stir gently until smooth.
  4. Add the cooled oats and nuts, chia seeds, flaxseed meal (if using), and salt. Fold gently to keep the mixture light and airy.
  5. Carefully fold in the fresh berries without crushing them.
  6. Line an 8×8 inch (20×20 cm) pan with parchment paper. Pour the mixture into the pan and spread evenly.
  7. Refrigerate for at least 4 hours or preferably overnight to let the bars set.
  8. Once set, lift the parchment paper to remove the block and slice into 8 to 10 bars.
  9. Store bars in an airtight container in the refrigerator for up to 4 days or freeze individually for up to 2 months.

Notes

Toast oats and nuts to enhance flavor and texture. Use full-fat Greek yogurt for creaminess and better bar structure. Be gentle folding in berries to avoid mushy bars. Chill bars for at least 4 hours to set properly. For vegan version, substitute Greek yogurt with coconut yogurt and honey with maple syrup. Frozen berries can be used if thawed and drained. Adjust oats or nuts if mixture is too wet before chilling.

Nutrition

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