Peanut Butter Frozen Yogurt Bars (Print Version)
Wholesome peanut butter and yogurt bars swirled with honey and topped with crunchy peanuts, perfect for chilled snacking.
# Ingredients:
→ Base
01 -
1 cup (100 g) rolled oats (certified gluten-free if needed)
02 -
2 tablespoons (30 ml) honey or maple syrup
03 -
2 tablespoons (30 ml) melted coconut oil
→ Yogurt Layer
04 -
2 cups (500 g) plain Greek yogurt (full-fat or low-fat)
05 -
1/3 cup (85 g) creamy peanut butter
06 -
1/4 cup (60 ml) honey
07 -
1 teaspoon (5 ml) vanilla extract
→ Topping
08 -
1/4 cup (35 g) chopped roasted peanuts
09 -
2 tablespoons (30 ml) melted peanut butter, for drizzling (optional)
# Steps to Follow:
01 -
Line a 20x20 cm baking pan with parchment paper, leaving an overhang on the sides for easy removal.
02 -
Combine rolled oats, honey or maple syrup, and melted coconut oil in a mixing bowl. Stir until oats are evenly coated. Firmly press the mixture into the bottom of the lined pan to form an even base.
03 -
In a separate bowl, whisk together Greek yogurt, creamy peanut butter, honey, and vanilla extract until smooth and fully combined.
04 -
Pour the yogurt mixture over the pressed oat base and smooth the surface with a spatula.
05 -
Scatter chopped roasted peanuts evenly over the yogurt layer. Optional: Drizzle melted peanut butter on top for extra flavor.
06 -
Place the pan in the freezer for a minimum of 4 hours, or until the mixture is completely firm.
07 -
Remove the pan from the freezer and allow it to stand at room temperature for 5–10 minutes. Lift the slab out using the parchment overhang and slice into 12 bars with a sharp knife.
08 -
Store the bars in an airtight container in the freezer for up to 2 weeks.
# Additional Notes:
01 -
For a chocolate variation, sprinkle mini chocolate chips on top or swirl in melted chocolate before freezing.
02 -
Almond or cashew butter can be substituted for peanut butter according to preference.
03 -
For a vegan version, use plant-based yogurt and maple syrup.