Easy Yogurt Bars

Transform yogurt and fruit into the yummiest Yogurt Bars with this simple method. It’s a fun way to serve yogurt, it’s a great snack for warm days, and it’s a fun option for teething relief for littles. We like this with a base of granola, but you can skip that if you prefer.

Yogurt Bars

We love all sorts of frozen desserts, from Popsicles to ice pops and homemade sorbet. And the latest option we are obsessed with are these yogurt bars. They’re basically a handheld frozen yogurt bar with fresh fruit flavor that makes for a delightful snack.

They are, like most frozen treats, one that does best when eaten quickly. But given how yummy they are, that shouldn’t be an issue! They’re perfect for bouts of teething and also afternoon snack, dessert, or even breakfast on warm days.

(If you want yogurt bars that aren’t frozen, check out my Blueberry Yogurt Cake.)

Ingredients You Need

Here’s a look at the ingredients you need to have on hand in order to make this recipe.

• Banana: I like to blend very ripe banana with yogurt to make the base of these bars. The banana adds sweetness and flavor and also helps prevent the mixture from freezing too solid to bite.
• Plain Greek yogurt: Greek yogurt, which has less water content than regular and therefore freezes a little less firm, is a great option here. I prefer to use whole-milk, full-fat yogurt since little kids need lots of beneficial fats in their diets.
• Maple syrup (or honey, optional to taste): After blending the yogurt mixture, you can taste it and adjust the sweetness as you like.
• Vanilla: I like to add a little vanilla extract to enhance the flavor of the yogurt bars.
• Granola: This is optional but a fun option: You can sprinkle the base of the pan with crushed granola base, then add the yogurt mixture on top. This helps the bars be easier to hold and is a fun texture experience. You could use graham crackers here instead.
• Berries or sprinkles (for topping, optional): Add whatever you like to the top of your bars such as diced strawberries, blueberries, raspberries, diced peaches, sprinkles, or granola for a colorful and fun finish.

Step-by-Step Instructions

Below is an overview of how to make this yogurt bar recipe so you know what to expect from the process. Scroll down to the end of the post for the full recipe, including the amounts and timing.

1. Add the banana, yogurt, and maple syrup to a blender. Blend smooth. (Or, add to a bowl and use a potato masher to mash as smooth as you can.)
2. Line an 8×8-inch baking pan or baking dish with parchment paper. (This will make it easy to lift the bars out of the pan and slice.) Sprinkle granola on the bottom of the pan. Pour the blended yogurt mixture overtop. Smooth and add optional toppings if using.
3. Freeze for 4-6 hours.
4. To serve, remove from the freezer and lift the bars out of the pan using parchment paper. Run a knife under very hot water and slice into bars. Serve immediately.

How to Store

Once frozen and sliced, you can freeze leftover bars in a sealed freezer bag for up to 3 months. Let sit at room temperature for a few minutes to soften before eating.

Best Tips for Success

• Greek yogurt creates a slightly creamier texture, which makes them a little more pleasant (and softer) to bite into.
• You can replace ½ cup of the yogurt with canned full-fat coconut milk for an even creamier consistency in the finished bars. 
• Dairy-free: Use Greek-style nondairy yogurt or full-fat canned coconut milk.
• Use a granola without whole nuts or swap in graham crackers for the granola if desired.
• Trade in mango or wild blueberries or a different fruit for the banana if you prefer.
• Use vanilla yogurt, add peanut butter, or add almond butter, as you like.
• To make without a blender, mash the banana with a potato masher. Stir it together with the yogurt, coconut milk, and the honey or maple syrup. Proceed with the recipe.

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• Add the banana, yogurt, and maple syrup to a blender. Blend smooth.

• Line an 8×8-inch baking pan with parchment paper. (This will make it easy to lift the bars out of the pan and slice.)

• Sprinkle granola on the bottom of the pan. Pour the blended yogurt mixture overtop. Smooth and add optional toppings if using.

• Freeze for 4-6 hours

• To serve, remove from the freezer and lift the bars out of the pan using parchment paper. Run a knife under very hot water and slice into bars. Serve immediately.

• Freeze leftover bars in a sealed freezer bag for up to 3 months.
• Greek yogurt creates a slightly creamier texture, which makes them a little more pleasant (and softer) to bite into.
• You can replace ½ cup of the yogurt with canned full-fat coconut milk for an even creamier consistency in the finished bars. 
• Dairy-free: Use Greek-style nondairy yogurt or full-fat canned coconut milk.
• Swap in graham crackers for the granola if desired.
• Trade in mango or wild blueberries for the banana if you prefer.
• To make without a blender, mash the banana with a potato masher. Stir it together with the yogurt, coconut milk, and the honey or maple syrup. Proceed with the recipe.
• This melts quickly so encourage the kids to enjoy it right away!

Serving: 1bar, Calories: 89kcal, Carbohydrates: 13g, Protein: 4g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Cholesterol: 2mg, Sodium: 15mg, Potassium: 92mg, Fiber: 1g, Sugar: 7g, Vitamin A: 24IU, Vitamin C: 1mg, Calcium: 46mg, Iron: 0.5mg