Granola Slice Bars 

Makes 8

Prep time: 10 minutes

Cook time: 4 hours



2 cups (220g) natural muesli

1/3 cup (80ml) coconut oil, melted

1/4 cup honey

2 cups (560g) Chobani Fit Vanilla Yogurt

2 tbsp maple syrup

2 1/2 tbsp corn flour

Fresh raspberries, to garnish



  1. Preheat oven to 180°C.
  2. Spray a 21 x 13cm loaf tin with oil and line with baking paper. Set aside.
  3. Combine muesli, coconut and honey oil in a large bowl. Transfer into loaf tin, reserving 3 tbsp for garnish and pressing muesli firmly into base.
  4. Place Chobani Fit Vanilla Yogurt, maple syrup and cornflour in a medium sized bowl and stir until combined thoroughly. Pour into loaf tin. Top with fresh raspberries, and remaining muesli. Bake for 30-40 minutes or until lightly browned.
  5. Allow to cool completely and transfer into fridge for 3 hours before slicing and serving. Keeps for 4 days in an airtight container.

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