Raspberry Yogurt Bars Recipe
Introduction
Raspberry Yogurt Bars are a delightful treat combining a crumbly oat crust, tangy Greek yogurt, and fresh raspberries. They’re perfect for a light dessert or a refreshing snack on a warm day.
Ingredients
- 1 cup (125g) all-purpose flour
- 1 cup (100g) rolled oats
- 2/3 cup (135g) light brown sugar
- 1/2 tsp (2g) baking powder
- 1/4 tsp (1g) salt
- 1/2 cup (113g) unsalted butter, room temperature
- Zest from a lemon
- 1 tsp (5g) vanilla extract
- 1 pound (450g) Greek yogurt
- 2 tbsp (30g) sugar
- 2 tbsp (16g) cornstarch
- 10 oz (300g) fresh raspberries
Instructions
- Step 1: Preheat the oven to 350°F (180°C). Lightly grease an 8×8 inch (20x20cm) square pan and line it with parchment paper, leaving some edges longer for easy lifting later.
- Step 2: In a bowl, rub the brown sugar together with the lemon zest for a few minutes to release the oils. Add the flour, oats, baking powder, and salt. Then add the butter and vanilla extract, stirring until the mixture is combined and crumbly. Set aside about 1 cup of this crumb mixture.
- Step 3: Press the remaining crumb mixture firmly into the bottom of the prepared pan to form the crust.
- Step 4: In a medium bowl, mix the Greek yogurt with sugar and cornstarch until smooth. Spread this yogurt mixture evenly over the crust.
- Step 5: Scatter the fresh raspberries evenly over the yogurt layer.
- Step 6: Sprinkle the reserved cup of crumb mixture over the raspberries, covering them gently.
- Step 7: Bake for 40-45 minutes, or until the top is lightly browned. Allow to cool completely, then refrigerate for about 2 hours before serving.
Tips & Variations
- For a different twist, try using blackberries or blueberries instead of raspberries.
- Make sure the butter is at room temperature for easier mixing and a better crumb texture.
- Using full-fat Greek yogurt adds extra creaminess, but you can use low-fat if preferred.
- To prevent the crumbs from burning, if the bars brown too quickly, cover them loosely with foil during the last 10-15 minutes of baking.
Storage
Store the raspberry yogurt bars in an airtight container in the refrigerator for up to 3 days. They are best enjoyed chilled. If you want to keep them longer, freeze them for up to 1 month, thawing in the fridge before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen raspberries for this recipe?
Yes, frozen raspberries can be used but make sure to thaw and drain them well to avoid excess moisture making the bars soggy.
Is Greek yogurt necessary, or can I use regular yogurt?
Greek yogurt works best because it’s thicker and helps the bars set well. Regular yogurt can be used but may result in a softer texture.
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Raspberry Yogurt Bars Recipe
- Total Time: 2 hours 65 minutes
- Yield: 9 bars (3×3 grid) 1x
- Diet: Vegetarian
Description
These Raspberry Yogurt Bars are a delightful blend of tangy Greek yogurt and fresh raspberries nestled between a crisp, crumbly oat and lemon-scented crust. Perfectly balanced with a hint of sweetness and a refreshing citrus zing, these bars are a light yet satisfying dessert or snack that pairs wonderfully with a cup of tea or coffee.
Ingredients
Crust and Crumble
- 1 cup (125g) all-purpose flour
- 1 cup (100g) rolled oats
- 2/3 cup (135g) light brown sugar
- 1/2 tsp (2g) baking powder
- 1/4 tsp (1g) salt
- 1/2 cup (113g) unsalted butter, room temperature
- Zest from a lemon
- 1 tsp (5g) vanilla extract
Filling
- 1 pound (450g) Greek yogurt
- 2 tbsp (30g) sugar
- 2 tbsp (16g) cornstarch
- 10 oz (300g) fresh raspberries
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (180°C). Lightly grease an 8×8 inch (20x20cm) square baking pan and line it with parchment paper, leaving some edges hanging over the sides to easily lift the bars out later.
- Mix crumble base: In a mixing bowl, rub the brown sugar with the lemon zest for several minutes until fragrant and oils are released. Add the flour, rolled oats, baking powder, and salt, stirring to combine. Add the softened butter and vanilla extract, stirring until the mixture becomes crumbly. Reserve about 1 cup of this crumble mixture for topping.
- Form crust: Press the remaining crumble mixture evenly into the bottom of the prepared baking pan to form the crust.
- Prepare yogurt filling: In a separate bowl, whisk together Greek yogurt, sugar, and cornstarch until smooth and evenly combined. Spread this yogurt mixture evenly over the crust layer.
- Add raspberries: Gently distribute the fresh raspberries evenly over the yogurt layer.
- Top with remaining crumble: Sprinkle the reserved cup of crumble mixture evenly over the raspberries to finish the layers.
- Bake and chill: Bake in the preheated oven for 40-45 minutes or until the top is lightly browned and set. Remove from the oven, allow to cool completely at room temperature, then refrigerate for about 2 hours before slicing and serving.
Notes
- For best texture, use full-fat Greek yogurt to maintain creaminess during baking.
- Feel free to substitute other berries like blueberries or blackberries if raspberries are unavailable.
- Make sure to line the pan with parchment paper with overhangs on the sides to easily lift the bars out after chilling.
- Store any leftovers covered in the refrigerator for up to 3 days.
- You can add a light dusting of powdered sugar on top before serving for extra sweetness and presentation.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Raspberry yogurt bars, Lemon crumble bars, Greek yogurt dessert, Healthy yogurt bars, Berry crumble bars
