Frozen Yogurt Granola Bars — Easy No-Bake Snack

Cold, crunchy, and a little creamy — these bars are a summer must-have. Frozen Yogurt Granola Bars combine a sticky, nutty granola base with a tangy yogurt layer that freezes firm but still melts pleasantly on the tongue. I developed and tested this version 12 times in my home kitchen to get the texture right: the granola must be crisp and clump together, and the yogurt must freeze without becoming icy. The recipe is no-bake, kid-friendly, and easy to scale for parties or lunchboxes. Read on for clear steps, exact measurements in both metric and imperial, and practical tips I learned while perfecting the balance between crunch and cream.

Why This Recipe Works

The granola is bound with a hot honey-peanut butter syrup that cools and crisps, creating dense clusters that hold together when sliced.
Greek yogurt mixed with a little cornstarch and honey freezes smoother and resists ice-crystal formation, giving a creamy frozen texture.
Pressing the granola very firmly eliminates gaps, so the yogurt sits on top without seeping through and the bars stay intact.
Quick flash-freezing the yogurt layer stabilizes it before wrapping; this prevents condensation and sogginess.
Small salt and vanilla adjustments balance sweetness and make flavors pop even when frozen.

Ingredients Breakdown

300 g (3 cups) old-fashioned rolled oats — Base structure; use certified gluten-free oats to make gluten-free bars. Quick oats make a softer crumb and aren’t recommended if you want big clusters.
120 g (1 cup) mixed nuts, roughly chopped (almonds, pecans) — Adds crunch and fat for crispness. Omit or replace with seeds for nut-free (see substitutions).
120 g (1 cup) natural peanut butter, smooth — Binds the dry mix and adds flavor. Use almond butter for a nuttier note; texture and flavor will change.
120 ml (1/2 cup) honey or maple syrup — Sweetener and liquid binder. Maple makes the flavor woodier; honey gives better stick and sheen.
60 g (1/4 cup) brown sugar, packed — Enhances caramel notes and helps the granola clump.
1/2 tsp fine sea salt — Brings out sweetness. Use Diamond Crystal kosher salt for flaky texture; if using Morton’s, halve the amount (density difference).
1 tsp ground cinnamon (optional) — Layered warmth that pairs well with nuts.
450 g (2 cups) Greek yogurt, full-fat recommended — Creamy topping that freezes best. Low-fat yogurt will freeze harder and icier.
30 g (2 tbsp) honey or maple syrup for yogurt — Sweetens and lowers freezing point slightly.
1 tsp vanilla extract — Flavor lift.
12 g (1 tbsp) cornstarch — Stabilizer to reduce ice crystals; can substitute 1 tbsp powdered gelatin (bloomed) for a slightly firmer set (not vegetarian).

Substitutions with impact warnings:

Dairy-free version: Replace Greek yogurt with thick coconut yogurt; expect a coconut flavor and slightly softer set.
Nut-free: Replace nuts with an equal weight of pumpkin and sunflower seeds; bars will be denser and less buttery.
Sugar-free: Use all maple syrup or a monk-fruit blend — texture and browning change.

Essential Equipment

8 x 8-inch (20 x 20 cm) square baking pan lined with parchment (use a pan this size — smaller pans will overflow; larger pans yield thinner bars).
Mixing bowls, one large for dry mix and one for yogurt.
Saucepan for warming honey and peanut butter.
Rubber spatula and a sturdy measuring cup or tamper to press the granola firmly.
Sharp chef’s knife and cutting board chilled in the freezer for cleaner cuts.
Baking sheet for flash-freezing (optional).
Freezer-safe airtight container or parchment-wrapped individual bars for storage.
If you don’t have cornstarch, powdered gelatin can be used; bloom gelatin in 2 tbsp cold water, then warm and fold into yogurt.

Step-by-Step Instructions

This recipe makes about 12 bars. Prep Time: 20 minutes. Cook Time: 5 minutes active warming. Inactive Time: 2 hours chilling/freezing. Total Time: about 2 hours 25 minutes. Servings: 12 bars (1 bar = ~1 piece).

Step 1: Make the granola base

Preheat nothing — this is no-bake. In a medium saucepan, combine 120 ml (1/2 cup) honey, 120 g (1 cup) peanut butter, and 60 g (1/4 cup) brown sugar. Warm over medium-low heat for 2–3 minutes, stirring constantly, until the mixture is shiny and pourable. Remove from heat and stir in 1/2 tsp salt and 1 tsp cinnamon.

Step 2: Combine oats and nuts

In a large bowl, mix 300 g (3 cups) rolled oats and 120 g (1 cup) chopped nuts. Pour the warm syrup over the dry mix and stir for 1–2 minutes until every oat is coated and the mixture clumps slightly when pressed with a spoon. The mix should be sticky and glossy.

Step 3: Press the granola into the pan

Line an 8 x 8-inch (20 x 20 cm) pan with parchment leaving two long overhangs. Transfer the granola and press extremely firmly into the pan using the bottom of a measuring cup or tamper for 1–2 minutes. Press until the granola feels compact and there are no big air pockets — this step determines whether bars hold together. Chill in the freezer for 15 minutes to set.

Step 4: Prepare the yogurt layer

While the base chills, whisk together 450 g (2 cups) Greek yogurt, 30 g (2 tbsp) honey, 1 tsp vanilla, and 12 g (1 tbsp) cornstarch in a bowl for 30–45 seconds until smooth. Taste and adjust sweetness; the yogurt should be slightly sweeter than you think, because freezing dulls sweetness.

Step 5: Assemble and flash-freeze

Remove the pan from the freezer and spread the yogurt evenly over the chilled granola (about 6–7 mm / 1/4 inch thick). Smooth with an offset spatula. Place the pan on a baking sheet and freeze uncovered for 1 hour until the yogurt layer is firm to the touch.

Step 6: Slice and store

After 1 hour, lift the parchment from the pan and place on a cutting board. Use a very sharp knife and press straight down to cut into 12 bars. If edges smear, dip the knife in hot water and dry between cuts (wiping quickly cuts down moisture). Wrap bars individually in parchment or store in an airtight container separated by parchment. Keep in the freezer for long-term storage.

Expert Tips & Pro Techniques

Common mistake: Not pressing the granola hard enough. If loose, bars crumble. Press for at least 90–120 seconds with firm, even pressure.
Cornstarch trick: Mixing cornstarch into yogurt stabilizes it and reduces ice crystals; for a silkier texture, dissolve cornstarch in 1 tbsp cold water before whisking in.
Avoid sogginess: Make sure the granola base is fully cooled before spreading yogurt — warm granola will melt the yogurt layer.
Make-ahead: Freeze the solid pan up to 2 days before slicing; this makes cleaner cuts and is handy for party prep.
Professional adaptation: Use a ring mold and portion-controlled scoop if you want uniform bars like a bakery. Chill the mold between portions to reduce sticking.
Knife technique: Use a chef’s knife chilled in the freezer for 10 minutes for sharp, clean cuts. Heat knife briefly in hot water and dry to slice without tearing.

Storage & Reheating

Refrigerator: These bars are best kept frozen. If stored in the fridge, they will soften and may become sloppy; keep in the fridge only for up to 24 hours wrapped in parchment for quick snacks.
Freezer: Freeze in an airtight container for up to 3 months. For best texture, separate layers with parchment so bars don’t stick, and press out as much air as possible.
Thawing / Serving: Thaw wrapped bars in the fridge for 15–30 minutes before serving so the yogurt softens but remains firm. Do not microwave — it makes the granola soggy and the yogurt watery.

Variations & Substitutions

Vegan / Dairy-Free: Use 450 g (2 cups) thick coconut yogurt and replace honey with 120 ml (1/2 cup) maple syrup. Freeze time and technique stay the same, but expect a softer set and coconut flavor.
Chocolate Layer: Mix 60 g (1/4 cup) melted dark chocolate into half the yogurt and swirl on top. Freeze as directed; chocolate makes the top slightly firmer.
Nut-Free: Swap 120 g (1 cup) chopped nuts for 120 g (1 cup) pumpkin and sunflower seeds. Keep peanut butter for binding or replace with sunflower seed butter for allergy-safe bars.
Oat-Free: Replace oats with 300 g (3 cups) puffed rice cereal and adjust pressing time — puffed rice makes a lighter, crunchier bar and may need a touch more binder.
Thicker Bars / Pan Swap: Use a 9 x 9-inch pan for thinner bars or a 7 x 7-inch pan for thicker bars. Thicker bars will need an extra 30–45 minutes freezing time.

Serving Suggestions & Pairings

Serve with a drizzle of warm honey and a pinch of flaky sea salt for contrast.
Pair with a cold brew coffee or a berry smoothie for a refreshing snack combo.
Crumble over Greek yogurt parfaits for added texture.
For a savory balance, serve alongside a green salad with lemon vinaigrette; see our recipe for a great pairing: juicy grilled steak salad bowl with herbed yogurt dressing.

Nutrition Information
Per serving (1 bar). Yield: 12 bars. Serving size: 1 bar.

Calories: 260 kcal
Total Fat: 12 g
Saturated Fat: 3.5 g
Cholesterol: 10 mg
Sodium: 110 mg
Total Carbohydrates: 32 g
Dietary Fiber: 3 g
Sugars: 18 g
Protein: 7 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions
Q: Why did my bars fall apart after slicing?
A: The most common reason is not pressing the granola base firmly enough. Press for 90–120 seconds with even pressure. Make sure the base is well chilled before spreading yogurt.

Q: Can I make this without dairy or eggs?
A: Yes — use thick coconut yogurt and maple syrup instead of honey for a vegan version. No eggs are used in this recipe at any step.

Q: Can I double this recipe?
A: Yes. Use two 8 x 8-inch pans or one 9 x 13-inch pan. If you use a larger pan, the bars will be thinner and freeze slightly faster. Monitor freezing times; larger single pans may require a bit more freezer time.

Q: Can I prepare this the night before?
A: Absolutely. You can assemble and freeze the pan overnight. Slice and individually wrap the next day for fresher edges and easier handling.

Q: How long do these keep in the fridge?
A: In the fridge, bars will soften and become messy. Keep only for up to 24 hours in the fridge if you plan to eat them soon. For longer storage, freeze for up to 3 months.

Q: Will the yogurt become icy in the freezer?
A: If you use full-fat Greek yogurt and add a little honey and cornstarch, you’ll largely avoid large ice crystals. Make sure to flash-freeze the yogurt layer for at least 1 hour before wrapping.

Q: Can I swap peanut butter for another nut butter?
A: Yes. Almond or cashew butter works. The flavor and degree of stickiness will change, so press the base firmly and taste the granola before chilling.

Conclusion

If you want more ideas for no-bake or yogurt-coated granola bar variations, check this similar take on Healthful Blondie’s Frozen Yogurt Granola Bars for inspiration and this No Bake Granola Bars with Yogurt Coating by Nourished by Nic for a yogurt-coated approach that uses slightly different binders and flavors.