Frozen Yogurt Granola Bars — Easy No-Bake Recipe

Creamy, tart yogurt meets crunchy toasted oats in these frozen yogurt granola bars. I refined this recipe over eight kitchen tests to get a firm, scoopable yogurt layer and a chewy, hold-together granola base. It’s a no-bake snack that freezes firm but melts pleasantly on the tongue. The method is forgiving, which makes it great for busy afternoons, kids’ lunches, or a cool summer treat. If you enjoy simple snacks and easy make-ahead ideas, you might also like our collection of beginner air fryer recipes for quick family meals. Read on for ingredient notes, exact measurements, and step-by-step timing so you can get consistent bars the first time.

Why This Recipe Works

Toasting the oats and nuts warms the oils and deepens flavor without baking the whole bar.
A touch of nut butter and honey acts as a binder so the granola holds together after freezing.
Thick Greek yogurt mixed with a small starch or powdered milk sets firmer after freezing than plain yogurt alone.
Freezing rather than refrigerating gives a pleasant, ice-cream-like texture that softens quickly when eaten.
Simple ratios (3 parts dry to 1 part binder) keep the bars chewy, not crumbly.

Ingredients Breakdown

Rolled oats — 240 g (2 1/2 cups). The base provides chew and structure. Use old-fashioned rolled oats, not quick oats, for best texture.
Nuts (almonds or walnuts) — 100 g (1 cup), chopped. Adds crunch and flavor; toast lightly first.
Dried fruit — 80 g (1/2 cup), chopped (optional). Adds sweetness and chew; reduce for a drier bar.
Nut butter (peanut or almond) — 160 g (2/3 cup). Acts as a binder and adds richness. If you use sunflower seed butter for allergy reasons, the flavor will change slightly.
Honey or maple syrup — 120 g (1/3 cup). Sweetener and binder; maple keeps it vegan-friendly if using vegan yogurt.
Coconut oil — 30 g (2 tbsp), melted. Helps the base set when chilled. Do not substitute with more nut butter or the bars may become oily.
Fine sea salt — 1/4 tsp. Balances sweetness. If you use Morton kosher salt, use a little less.
Vanilla extract — 1 tsp (5 ml). Brightens flavors.
Greek yogurt (for coating and top layer) — 480 g (2 cups). Use full-fat for creamier texture. For dairy-free, use a thick coconut yogurt (see substitutions).
Powdered milk or cornstarch — 2 tbsp (16 g). Stirred into yogurt to help it firm in the freezer. If using dairy-free yogurt, use 1 tbsp tapioca starch.
Freeze-dried fruit or chopped chocolate (optional) — for garnish.

Ingredient notes: swapping Greek yogurt for a low-fat variety will produce a less creamy texture. Using a different binder ratio (less nut butter or honey) will make the bars more crumbly.

Essential Equipment

8 x 8-inch (20 x 20 cm) square baking pan lined with parchment — the pan size keeps bar thickness even.
Spatula and a mixing bowl — use a sturdy spatula to press the base firmly.
Kitchen scale — weigh oats and nuts for consistent texture.
Freezer-safe container or wrapped pan — for storage.
Small saucepan (optional) or skillet — to gently heat honey, nut butter, and coconut oil so they emulsify.
If you don’t have a scale, 2 1/2 cups rolled oats and 1 cup chopped nuts measure well by volume. For a pressed granola base without a pan, press into an 8-inch square dish or silicone loaf pan for thicker bars. For more home-baking fundamentals, see this simple artisan bread easy recipe to practice weight-based measuring.

Prep Time: 20 minutes • Cook Time: 0 minutes (toasting 6–8 minutes optional) • Inactive Time: 2 hours freeze • Total Time: 2 hours 20 minutes • Servings: 12 bars (1 bar each)

Step 1: Toast the Dry Ingredients

Measure 240 g (2 1/2 cups) rolled oats and 100 g (1 cup) chopped nuts. Toast in a dry skillet over medium heat for 6–8 minutes, stirring every 30 seconds, until fragrant and slightly golden. Allow to cool 5 minutes. (Or spread on a baking sheet and bake at 180°C (350°F) for 6–8 minutes.)

Step 2: Make the Binding Syrup

In a small saucepan, warm 160 g (2/3 cup) nut butter, 120 g (1/3 cup) honey or maple syrup, and 30 g (2 tbsp) melted coconut oil over low heat for 1–2 minutes until smooth. Stir in 1 tsp (5 ml) vanilla and 1/4 tsp salt. Remove from heat and let cool for 2 minutes.

Step 3: Combine the Base

In a large bowl, mix the toasted oats and nuts with 80 g (1/2 cup) chopped dried fruit, if using. Pour the warm binder over the dry mix and stir for 20–30 seconds until evenly coated. Press firmly into an 8 x 8-inch (20 x 20 cm) pan lined with parchment, using the back of a measuring cup until the surface is compacted and even. Pressing firmly is critical to prevent loose crumbs after freezing.

Step 4: Chill the Base

Place the pan in the freezer uncovered for 20–30 minutes to firm up the base, or in the refrigerator for 40–60 minutes. Chilling time: about 30 minutes for firm pressing; longer if your kitchen is warm.

Step 5: Prepare the Yogurt Layer

Whisk 480 g (2 cups) full-fat Greek yogurt with 2 tbsp (16 g) powdered milk or 2 tbsp (16 g) cornstarch and 2 tbsp (30 g) honey until smooth. Taste and adjust sweetness; it should be mildly sweet since freezing dulls sugar. Do not overwhisk — you want smoothness, not air.

Step 6: Assemble and Freeze

Spread the yogurt mixture evenly over the chilled granola base, smoothing to the edges. Sprinkle optional freeze-dried fruit or chopped chocolate on top. Transfer uncovered to the freezer and freeze at −18°C (0°F) for at least 2 hours, until firm.

Step 7: Cut and Serve

Lift the set slab from the pan using the parchment. Place on a cutting board and cut into 12 bars. For cleaner edges, dip a sharp knife in hot water and wipe dry between cuts. Serve immediately or return bars to the freezer in a single layer for storage.

Expert Tips & Pro Techniques

Chill the base before adding yogurt — this prevents the yogurt from seeping into the granola and making it soggy.
Common mistake: pressing the granola loosely. Always press firmly and evenly to ensure bars hold after cutting.
Use powdered milk or starch in the yogurt — it firms the layer when frozen without changing flavor. For dairy-free, use tapioca starch with coconut yogurt.
Make-ahead: assemble through Step 4 and keep the base wrapped in the fridge for up to 48 hours; add yogurt and freeze when ready.
For a professional finish, line the pan with parchment that has 2-inch overhangs; this makes lifting the slab easy without breaking.
If you want a firmer, less icy texture, mix 25% Greek yogurt with 75% cream cheese (softened) before sweetening.

Storage & Reheating

Refrigerator: Keep bars in an airtight container for up to 3 days. They soften quickly in the fridge.
Freezer: Freeze in a single layer on a baking sheet until solid, then stack with parchment between layers in an airtight container. Store up to 3 months.
Thawing: Move bars to the refrigerator for 30–60 minutes before serving to soften slightly, or leave at room temperature for 10 minutes. Avoid microwave reheating — it ruins texture.

Variations & Substitutions

Dairy-Free Version: Use 480 g (2 cups) thick coconut yogurt and replace powdered milk with 1 tbsp (8 g) tapioca starch. Keep honey if not vegan; use maple syrup for vegan. Freeze time remains the same.
Lower-Sugar: Reduce honey in the base to 80 g (1/4 cup) and sweeten yogurt with 1–2 tbsp (15–30 ml) maple syrup. Expect a less firm set; press base extra firmly.
Chocolate-Peanut Butter: Swap almond/peanut butter for 160 g (2/3 cup) peanut butter and mix 30 g (1/4 cup) unsweetened cocoa into the oatmeal before pressing. Yogurt layer can be plain or chocolate-swirl.
Nut-Free: Replace nuts with 100 g (1 cup) toasted sunflower seeds and use sunflower seed butter. Texture will be slightly softer; press firmly.
Thicker Bars: Use a 9 x 5-inch (23 x 13 cm) loaf pan to make taller bars; cutting yields 8 large bars. Freezing time may increase by 30–60 minutes.

Serving Suggestions & Pairings

Serve one bar with a small bowl of fresh berries and a cup of cold tea for a light dessert.
Pair with a latte or iced coffee; the tangy yogurt layer balances rich coffee flavors.
For kids’ lunchboxes, cut bars into smaller squares and add a side of apple slices. See a seasonal treat idea in our Christmas cherry bars recipe.
For a brunch board, add sliced cheese, fresh fruit, and these bars as the sweet element.

Nutrition Information

Serving size: 1 bar • Servings: 12

Estimated per serving:

Calories: 230 kcal
Total Fat: 11 g
Saturated Fat: 3 g
Cholesterol: 10 mg
Sodium: 65 mg
Total Carbohydrates: 28 g
Dietary Fiber: 3 g
Sugars: 14 g
Protein: 6 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 cutting?
A: Most likely the base wasn’t pressed firmly enough before freezing. Re-melt a little coconut oil, drizzle 1–2 tsp over the crumbly parts, press firmly, and refreeze for 30–60 minutes.

Q: Can I make this without dairy?
A: Yes. Use a thick coconut yogurt and swap powdered milk for 1 tbsp (8 g) tapioca starch to help the yogurt set. Honey can be replaced with maple syrup for a vegan version.

Q: Can I double this recipe to make a larger batch?
A: Yes. Double all ingredients and press into two 8 x 8-inch pans or one 9 x 13-inch pan. Freezing time may increase by 30–60 minutes for larger slabs.

Q: Can I prepare this the night before?
A: Absolutely. You can assemble the granola base the night before and refrigerate for up to 48 hours, then add the yogurt layer and freeze when ready to serve.

Q: How long does this keep in the fridge?
A: In the fridge, the bars stay good for up to 3 days. For longer storage, keep them frozen for up to 3 months.

Q: Will these bars be icy after freezing?
A: If the yogurt layer is too low in fat or water-heavy, they can become icy. Use full-fat yogurt or add a small amount of powdered milk/starch to reduce ice crystal formation.

Q: Can I use quick oats instead of rolled oats?
A: Quick oats will make the texture denser and less chewy. If you use them, reduce to 200 g (about 2 cups) and press extra firmly.

Conclusion

These frozen yogurt granola bars are an easy, reliable no-bake snack that you can customize to taste and diet. If you want another no-bake yogurt-coated idea, check out Nourished by Nic’s No Bake Granola Bars with Yogurt Coating for a slightly different approach. For a dairy-free frozen yogurt bite inspiration, see this creative recipe from Feasting on Fruit. Enjoy experimenting and keep notes on what works best for your freezer and flavor preferences.